TXINDOKI MENU

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

Amanita and truffle in soft-boiled egg on crunchy bedding


Citrus foie gras with red fruit jelly and cocoa biscuit


Scallop ceviche in beetroot tapioca and lime veil


Mussel in its shell with espagnole sauce


Crayfish tail, wakame, and soy gel

MENU:

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


Short-roasted cod, thick pea sauce, and asparagus from Navarre


Charcoal grilled shrimp on crispy coral and “Telletxe” egg yolk


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


Creamy rice with squab, melted cheese slice, and slices of breast at low temperature


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


Rack of rosy lamb, sweet potato millefeuille and spiced apple


Herbaceous passion (passion fruit, basil, cardamom, and sheep’s cheese)


Cheesecake (goat cheese, thyme, berries, and lemon)


Banoffee pie (banana, toffee, cream, speculoos, and gruée)


Coffee and petit fours

125€

I.V.A. incluido

Recommended pairing for the menu

El Grifo, Malvasía (D. O. Lanzarote)


H. Arinzano F. B. 2018, Chardonnay (D.O. P. Pago de Arinzano)


Pétalos 2017, Mencía (D. O. Bierzo)


Viña Tondonia Reserva 2008, Tempranillo (D. O. Ca. Rioja)


Urezti Vendimia Tardía, Hondarrabi Zuri (D. O. Bizkaiko Txakolina)

40€

I.V.A. incluido

Give Txindoki menu