Garden tomatoes, Balfegó red tuna loin, avocado, pickled onion and citrus fruits – 19’50€

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

Seasonal tomatoes and Bardomus EVOO – 13’50€

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

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

Beef jerky – 20’50€

Bravas, José Mari’s recipe – 10’50€

Txistorra (fast-cure pork sausage) in cider – 13’80€

Sautéed txipirones (baby squid) with broad beans, garlic shoots and candied nuts – 15’90€

Tuna belly fillets confit in EVOO and ajoblanco (chilled garlic and almond soup) – 17’50€

Piquillo red pepper stuffed with meat and boletus edulis – 4’50€/piece

Homemade croquettes 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€

Carpaccio of tuna belly with piparras (green peppers), ajoblanco and Borriolenca EVOO – 27’00€

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

Grilled parpatana (collar bone ingot) with garlic confit piquillo peppers – 25’50€

Marmitako (traditional potato, pepper and tuna stew) – 25’50€
Winning recipe of the 2017 Basque Country Championship by Txoko Kresal de Orduña. On request only, minimum two people

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

Assortment of Local Cheeses, Tot de Poble – 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 fairy ring mushrooms – 15’50€

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

Cod omelette – 15’50€

Potatoes, onion confit, free-range eggs and Iberian ham served in a frying pan – 16’50€

Txuletón (T-bone steak) of home-aged Friesian cow from Galicia – 80€/kg

Iberian pork cheeks in wine sauce – 18’50€

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

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

Desalted cod taco with tomata de penjar confit, garlic and dried nuts – 22’00€

Corvina with fried garlic and chilli – 22’00€

Turbot roasted in the oven. Only on request – Market Price

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 fruits cake – 9’30€

Goxua (typical basque dessert) – 9’30€

Cava lemon sorbet – 6’90€

Vodka lemon sorbet – 7’90€

Selection of ice creams – in season