We’re masters at creating art in the kitchen

Rooted Biscay cuisine. Over twenty years rediscovering and inventing common dishes, wanting to constantly innovating to surprise our guests.


Cadoret oysters

Grilled Cantabrian lobster

Grilled langoustines

Grilled rose shrimps from Huelva


Grilled oysters over guacamole, apple foam and “Per Se” caviar

“Carrasco” acorn-fed Iberian ham and loin

Roasted scallops and artichoke hearts over leek, crab and vermouth foam vichyssoise

Lamb sweetbread and its juice in Idiazabal cheese sand, sautéed carrot, vanilla and pumpkin

The following dishes will be served in small portions to enhance their essence.

Foie gras in citric aroma, cherry gelatin and smoked European eel salad

White asparagus royale, grilled hake cheeks and green asparagus mayonnaise

Rose shrimp from Huelva ceviche and avocado, melon and frozen tomato foam gazpacho

Spring mushrooms, amanita bud and truffle meringue in its shell


Grilled sea bass over red Zalla onion cream, calamari and sea asparagus risotto

Cod tasting (grilled, in vizcaina sauce and pil pil)

Simple grilled lobster over new seasoned potato and fine bean cream

Hake “koxkera” style

“Balfegó” bluefin tuna tataki with tomato, olive and Ibarra chili pepper salad


Slightly roasted quail filled with mushroom duxelle, spinach and potato purée

Roasted veal over eggplant and mushroom roll

Roasted sirloin with boletus risotto and Tempranillo wine gelatin

Coal grilled meat chop with salad

“Euskal Txerri” piglet confit, pineapple and mango sauté with Rimbas pepper spiced chocolate


Baba txiki bean and Euskal Oiloa egg at 65 º sauté, asparagus buds and truffle glaze

Yogurt, basil and citric

Yogurt sorbet, basil cream, toasted butter cream, almond brittle, shortbread sand and lemon foam

Coconut, dark beer, chocolate and cherry

Coconut mousse, dark beer and cocoa sponge cake, cherry and beetroot sorbet, beer and cocoa cookie gelatin and wafer

“Tropical Pavlova”

Juicy meringue, banana, mango, avocado cream, tropical sorbet, olive oil sand and cheese and passionfruit ganache

“10 minute” hot chocolate tartlet

Sweet cocoa dough, 64% chocolate soufflé, Ceylon cinnamon ice cream, creamy caramel, chocolate gel and maltodextrin sand. Suitable for nut allergies.


Mandarin, orange and orange flower water “Cheesecake”

Aerated cheese mousse, mandarin interior, almond sponge cake, meringued milk ice cream, mandarin slush and orange gel

Quince and cheese cake

Crunchy crumble, breaded cheese perfumed with vanilla and lemon, whipped ganache, raspberry sorbet, Boroa quince and mixed berries.

Selection of pastries

Tropical pavlova, tartlet, yogurt junket, cake of the day and ice cream

In Boroa Jatetxea we make your life easier

If you wish, we can provide you with all services that will make your celebration an unforgettable event.

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