Martini with olive extract

APPETIZERS:

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

MENU:

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