Some of our suppliers

Our rice is «Arroz Ciudad de Sueca, Rafael Máñez», ecologic.
Our EVOO is «Bardomus»
Our Idiazabal cheese is D.O.  from «Buruaga Arditegia«
Our local cheese is «Los Corrales»
Our bread is from «Homo Panis»
Our Tomata de Penjar is from  «Tomata Herrera»
Our local wines are from «Bodega Flors»
Our eggs come from «Granja Boverals»
Our red tuna is  «Balfegó»

We are proud of their work. They are local and sustaintables.

Restaurante Turístico Comida Mediterránea

OUR menu

Servicio de pan – 1’50€ / pax
AOVEs Bardomus – 2’00€     

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-

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