Tomato from the land, Balfegó red tuna loin, avocado, pickled onion and citrus – 19’50€

Warm tomato salad, roasted garlic peppers and smoked sardines – 15’80€

Seasonal tomatoes and EVOOs – 13’50€

Lettuce and spring onion, EVOO and vinegar – 9’00€

Acorn-fed Iberian ham cut with knife – 24’50€

Beef jerky – 20’50€

Bravas, José Mari’s recipe – 10’50€

Txistorra in cider – 13’80€

Txipirones sautéed with broad beans, tender garlic and candied nuts – 15’90€

Tuna belly fillets confit in EVOO and ajoblanco – 17’50€

Piquillos stuffed with meat and boletus edulis with mushroom sauce – 4’50€/piece

Croquettes (homemade) of Iberian ham or boletus edulis. Amama Miren’s recipe – 3’50€/pc

Grilled scallops (volandeiras) with Mery EVOO sauce – 20’90€

Tenderloin tartar – 26’00€

Ventresca carpaccio with piparras, white garlic and AOVE Borriolenca – 27’00€

Sautéed tacos with soy and ginger emulsion – 26’00€

Grilled parpatana with garlic confit piquillo peppers – 25’50€

Marmitako (on request and minimum two persons). Winner recipe of the Basque Country Championship 2017 by Txoko Kresal de Orduña – 25’50€

From raw latxa sheep’s milk, D.O. Idiazabal – 14’50€

Cheeses from the Tot de Poble area – 14’50€

Freshly made potato omelette, with or without onion – 14’50€

Scrambled eggs with boletus edulis – 15’00€

Scrambled eggs with boletus edulis and foie – 17’50€

Scrambled eggs with wild mushrooms – 15’50€

Boletus edulis, foie and egg yolk – 16’50€

Codfish omelette – 15’50€

Potato pan, onion confit, free range eggs and Iberian ham – 16’50€

T-bone steak, from national Cazurra cow, 45 days matured – 80€/kg

Iberian pork cheeks in wine sauce – 18’50€

Beef and pork meatballs in sauce with confit peppers – 16’90€

Pikapote hamburger. Matured beef, Idiazabal, Iberian ham and Capicorb tomato – 18’50€

Desalted cod taco with penjar tomato confit, garlic and nuts – 22’00€

Sea bass with fried garlic and chilli – 22’00€

Seasonal fish (to order) – S.P.M

mínimum two people – one per table – in advance

Valencian (chicken, rabbit, garrofó, tavella, basqueta and artichoke in season) – 18’50€

Farmhouse chicken, paella vegetables and boletus edulis – 18’90€

Iberian cured pork shoulder, foie gras, green asparagus and broccoli – 19’50€

Iberian pork cheek and garden vegetables – 19’00€

Duck confit and trumpets of death – 19’50€

Baked rice with crusted rice (chicken, rabbit, black and white sausages and chickpeas) – 18’90€

Seafood (prawn, red prawn, txipirón and clòtxina) – 20’50€

Black rice with baby squid, clòtxina and red prawns – 19’50€

Monkfish, txipirón, boletus and tender garlic – 19’50€

Lobster and red prawns – 25’00€

Cuttlefish, boletus edulis, Iberian bacon and artichoke (in season) – 20’00€

Seasonal vegetables and penjar tomato – 17’50€

Mixed (chicken, prawns, red prawns, mussels and artichoke in season) – 19’50€

Shrimp, red prawn and monlfish – 28’50€

Idiazabal D.O. cheese, quince jelly and walnuts – 14,90€

Natural curd with Capicorb honey – 6’50€

Cheese cake with a Rioja wine reduction – 9’30€

Chocolate and citrus fruit tart – 9’30€

Goxua – 9’30€

Lemon sorbet with cava – 6’90€

Lemon sorbet with vodka – 7’90€

Various ice creams -in season-