El Menú

MUSHROOM PRALINÉ / LEMON-GRASS / SEA TXAKOLI

BEETROOT tartar, olive oil caviar and herbs emulsion

SHRIMP, vegetable juice and frozen “old” tomato

Roasted and peeled LOBSTER, juice, coffee butter and purple onion from Zalla

OXTAIL, vegetable broth and Idiazabal bonbon

HAKE in tempura, roasted peppers sauce and pickle grapes

Boneless roasted PIGEON, seasonal vegetables and foie toast

AVOCADO and mango

BLACK OLIVE,sheep milk and cocoa

PETIT FOURS

 

MUSHROOM PRALINÉ / LEMON-GRASS / SEA TXAKOLI

OYSTER, olive and olive oil

SHRIMP, vegetable juice and frozen “old” tomato

Roasted and peeled LOBSTER, juice, coffee butter and purple onion from Zalla

Garlic, MUSHROOMS

EGGPLANT with vegetable jus

REDMULLETin two services:

Flame roasted red mullet

Grilled red mullet, red peppers juice on charcoal, and parsley

Iberian PORK “castañeta”, Idiazabal cheese bonbon, whipped mushroom broth and Black Pork tail

YOGURT, honey and five spices

BLACK OLIVE,sheep milk and cocoa

PETIT FOURS