Mugarra menu

Reservations must be made for a maximum of 8 diners.

APPETIZERS:

Brioche bread, anchovies, and basil and lemon butter

Foie gras, smoked eel and air of green apple

Gillardeau oyster in brine, yellow chilli, and cilantro sprouts

MENU:

Balfego red tuna tataki, seaweed salad and yuzu caviar

Farm sourced egg yolk, Melanosporum truffle and Zalla violet onion consommé

Brothy lobster rice, saffron pil-pil, and mini-leeks from Durango

Grilled sea bass, creamed spinach, and rock mussels

Iberian pork cheeks in Rioja wine, wild celery and pickled onion salad

Mandarine, walnuts and vanilla
French toast, coffee, and hazelnuts
Coffee and Petit Fours
Km 0 Boroa wáter