Located at the top of the premises, the options are varied, for example, a txangurro salad with slices of cod pil-pil and fresh baby lettuce leaves, a small roast tomato stuffed with tiny squid with risotto in squid ink.
In the main course section, kokotxas of cod pil-pil with rock mussels and txacolí, or roast tenderloin steak with potato and Iberian streaky bacon terrine and Guernica peppers. Seasonal casseroles, glazed Iberian pork carrilleras with ragout of duck sweetbreads, fennel and green apple or, lamb shank, sautéed seasonal vegetables and light garlic cream.
The sweet touch comes from juicy caramelised French toast with banana and cinnamon ice cream; the melon and rum crushed ice with sweet basil and ice coconut cream, or the apple confiture with creamed rice pudding and rosemary ice cream, and many others suggestions.
In the main course section, kokotxas of cod pil-pil with rock mussels and txacolí, or roast tenderloin steak with potato and Iberian streaky bacon terrine and Guernica peppers. Seasonal casseroles, glazed Iberian pork carrilleras with ragout of duck sweetbreads, fennel and green apple or, lamb shank, sautéed seasonal vegetables and light garlic cream.
The sweet touch comes from juicy caramelised French toast with banana and cinnamon ice cream; the melon and rum crushed ice with sweet basil and ice coconut cream, or the apple confiture with creamed rice pudding and rosemary ice cream, and many others suggestions.
