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 rose shrimps from Huelva


“Carrasco” acorn-fed Iberian ham

Fresh oyster on guacamole, fennel,
and “Per Sé” caviar

“Balfegó” bluefin tuna tartar, green apple veil, mustard mousse, and tender shoots

Grilled octopus with Vera paprika mojo sauce, split potato with Arbequina olive oil, and black garlic ganache

Roasted lamb sweetbread over mushroom praline and toasted sesame with a touch of salad

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

Charcoal grilled shrimp on crispy coral and “Telletxe” egg yolk 1⁄2 plate

Creamy rice with squab, melted cheese slice, and slices of breast at low temperature 1⁄2 plate

Pig’s trotters stuffed with Zalla red onion, Idiazabal cheese spheres, and nasturtium leaves 1⁄2 plate


Hake kokotxas (Basque fish stew) with garlic
and parsley pil-pil sauce

Grilled fillet of sole, smoked bacon, and potato soufflé with creamy béarnaise sauce

Cod plate (grilled, pil-pil, and Biscay-style)

Grilled hake tenderloin, chickpea hummus,
and white shrimp from Huelva


Grilled sirloin steak with seasonal vegetables and corn crumble

Holm oak charcoal-grilled beef culet with salad

Quail stuffed with mushroom and spinach duxelles with parmentine potato foam

Rack of rosy lamb, sweet potato millefeuille, and spiced apple

Banoffee pie with banana, toffee, and cream

Cream mouse, whipped toffee, slow cooked bananas, Speculaas sweet tart dough, milk chocolate cake, cocoa crush ice cream, crispy ginger cookie

Herbaceous passion

Rum baba, passion fruit sirop with a hint of laurel, basil pesto, cardamom and sheep’s cheese ice cream, coated mango, ice cream cloud, and whipped ganache with a hint of lime

Sheep’s cheese cheesecake, thyme, and berries

Goat cheese cake, frozen thyme parfait, lemon ice cream, strawberry tartar, fluffy meringue, raspberry slush,…


Chocolate, caramel, and cinnamon soufflé tart

Chocolate short-cut pastry, 64% chocolate soufflé, 70% chocolate gel, caramel cream chocolate lace, brownie sand, buttery Ceylon cinnamon ice cream. Safe for people allergic to nuts

Caramelized French toast, milk meringue, and tangerine

Brioche with a hint of spice and citrus, soaked crème brûlée, buttery spiced whipped ice cream, fluffy tangerine foam, and blended carrot. Safe for people allergic to nuts

Assortment of pastries with 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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