Natural tomatoe, tuna tartare, avocado, purple onion and citrus fruits – 15,80€

Warm salad with hanging tomatoes (tomate de colgar), roasted peppers with garlic and smoked sardines – 14’80€

Seasonal tomatoes and EVOO Bardomus – 12’00€

Lettuce and spring onion with EVOO Bardomus and vinegar – 8’50€

Knife-cut acorn-fed Iberian ham – 23’50€

Beef jerky – 18’00€

Raw milk cheese from latxa sheep’s milk, D.O. Idiazabal – 12’50

Bravas, José Mari’s recipe – 9’50€

Txistorra (pork sausage) in cider – 12’00€

Octopus, potato emulsion and paprika from La Vera – 22’50€

Sautéed baby squid with baby broad beans, garlic and confited nuts – 13’90€

Extra virgin olive oil confit of tuna belly with ajoblanco (chilled garlic and almond soup) – 14’50€

Tuna “pegs” sautéed with soya and ginger – 13’80€

Anchovies from Cantábrico sea – 12’90€

Piquillos red peppers stuffed with beef and boletus edulis mushroom in its sauce – 3’50€/unit

Croquettes (home-made) of iberian ham or boletus edulis. Grandma Miren’s recipe – 2’50€/unit

Grilled zamburiña (scallop) with a mery’s sauce (kind of green sauce) of AOVE Bardomus – 18’90€

Spanish omelette (3 eggs) with or without onion – 12’50€

Boletus edulis scrambled eggs – 14’00€

Boletus edulis and foie scrambled eggs – 15’50€

Senderuelas scrambled eggs – 14’50€

Amanita cesárea scrambled eggs – 14’00€

Boletus edulis, foie and egg yolk – 14’50€

Codfish omelette – 13’00€

Potatoes, green onion, free-range eggs and iberian ham served in a frying pan – 14’00€

Beef chop steak of home-matured Galician rubia – 60€/Kg

Iberian pork cheek in its Tempranillo’s sauce – 17’90€

Beef and pork meatballs in sauce with Kamado roasted peppers – 14’90€

Pikapote’s hamburguer. Beef, iberian ham, Idiazabal flake and Capicorb’s tomato) – 14’80€

Seasonal fish (on request only) – A.M.P.

Cod confited served with frited tomatoes de penjar, garlic and nuts – 19’50€

Croaker fish in a souce from Bilbao – 19’50€

Marmitako (traditional potato, pepper and tuna stew). On request only – 19’00€

Wood-fired roasted piquillo peppers and Bardomus Picual EVOO – 12’00€

mínimum two people – one per table – in advance

Valenciana (chicken, rabbit, white beans, green bean and artichoke in season) – 16’50€

Farm chicken, vegetables and boletus edulis – 16’90€

Iberian pork meat (secreto), foie, senderuelas (mushroom) and broccoli – 17’50€

Iberian pork cheek and vegetables – 17’00€

Duck confit and trompetas de la muerte (mushrooms) – 17’50€

Baked crusty rice -a traditional valencian recipe- (chicken, rabbit, white and black pudding and chickpea) – 16’90€

Seafood (big and little prawn, little squid and mussel (clòtxina) – 17’80€ 

Black rice – 17’50€

Monkfish, squids, boletus and green garlic – 17’50€

Lobster and little prawn– 22’50€

Cuttlefish, mushroom (boletus edulis), iberian bacon and artichoke (in season) – 18’00€

Seasonal vegetables and tomata de penjar – 15’00€

Mixed (chicken and seafood) – 16’50€

Idiazabal cheese D.O., home made quince jelly and walnut – 12’90€

Natural curd with Capicorb honey – 5’50€

Cheesecake with Rioja’s wine reduction – 8’50€

Chocolate cake – 8’50€

Goxua (typical Basque dessert) – 8’50€

Lemon sorbet with cava – 5’50€

Lemon sorbet with vodka – 7’00€

Icecream -in summer-