Beef ribeye tataki with peanut cream and sautéed soybean sproutsç

Cod cheeks with boletus mushrooms and tender garlic

Slow-cooked glazed Ibérico pork belly with celeriac cream and egg yolk sauce

  CCreamy rice with free-range chicken and wild saffron milk cap mushrooms (minimum 2 people)

Marmitako: traditional basque tuna stew with potatoes

Duck breast with creamy cauliflower puree and portobello mushrooms.

Bluefin tuna belly with roasted onion and béarnaise sauce. +13€

Desalted and confit cod with a stew of its tripe, verdina beans and Swiss chard. +13€

Grilled local fish with served with white prawns and mussel sauce. +15€.

Whole roasted fish over a wood fire, vegetable garnish. + supplement according to market.

Grilled cut of aged beef tenderloin with parsnip textures, kale and brandy sauce. +14€

Shoulder of goat kid cooked at low temperature with french fries +22€.

Wood-fired prime rib of beef, maturing for 45 days, with french fries +48€/kg


  Creamy white chocolate and miso with caramelized apple and artisanal burnt sheep's milk ice cream