From 1:15 p.m. to 3:00 p.m.

Martini with olive extract


Foie bonbon and “Urezti” wine over popcorn, Orduña wild grape and spiced chocolate bread 

Bilbaina scallop in beetroot tapioca

Langoustine tail in tempura, seaweed and soya

Amanita and truffle in glass egg over crunchy nest


Marinated oyster in sea lettuce and champagne pearls

“Balfegó” bluefin tuna tartar, avocado mousse, soya caviar and apple gel

“Euskal-Oiloa” egg yolk in foie, mushroom and truffle gelatin

Soup-like mollusk and lobster rice, wild asparagus and curry aroma

Grilled sea bass, marinated common cockle and Durangaldea leek cornstarch

Fawn loin in hazelnut crust, chestnut acorn and Km. 0 plum

“Anetol” (anise, apple, chervil and nuts)

Frozen Idiazabal cheese foam, mango, thyme and basil pesto

Our version of the Black Forest cake

Coffee and petit fours


I.V.A. incluido

Recommended pairing for the menu

Hacienda de Arinzano Fdo. Barrica, Chardonnay (D. O. P. Arinzano)

O Luar do Sil, Godello sobre lías (D.O. Valdeorras)

Oda Cosecha 2015, Merlot y Cabernet Sauvignon (D. O. Costers del Segres)

Summa Varietalis 2013, Syrah (D. O. Valdepusa)

Ariyanas, Moscatel de Alejandría (D. O. Malaga)


I.V.A. incluido

Give Txindoki menu