Txindoki Menu

APPETIZERS:

Salted red shrimp, nori seaweed and soya

Salted anchovies, lemon and basil butter

Lobster brioche, kimchee and Arbequina caviar

Foie gras, smoked eel and air of green apple

“Per Se” caviar and truffle fritter

Baby squid panipuri and gel of its ink

Gillardeau oyster in brine, yellow chilli and coriander

MENU:

“Lira” spider crab in salad, avocado, and airs of its coral

“Balfego” red tuna, “Boroa” apple and hints of ginger

“Telletxe” egg, Melanosporum truffle and violet Zalla onions

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

“Aroa” broad beans, yellow foot mushrooms and a veil of smoked “Carrasco” pancetta

Grilled sea bass, creamed spinach and mussels

Venison loin in coffee marinade, chestnuts in textures, red fruits coulis and watercress

Mandarine, walnuts and vanilla
Corn and caramel
Pistachio and licorice cheesecake
Coffee and Petit Fours
Km 0 Boroa water