OUR MENU

TO BEGIN WITH

Ivantxu’s Gilda. D

Anchovy toast with escalibada and all-i-olí. ADC

Charcoal oyster (Guillardeau no. 2), ham velouté and Iberian «papada». ACE

Charcoal lettuce heart, Idiazabal foam and meat juice. CHK

Charcoal eggplant, miso sauce, almonds and fresh herbs. HI

Txangurro Croquettes (6 uds.). ABCF

Cod fritters (6 uds.). ABCD

Foie-gras and duck confit terrine.

Galician clams al Fino La Ina. E

Potato omelette with meat juice and black truffle BHK

Artisan Txistorra from Beasain with peppers.

5 meat cannelloni with mushroom bechamel and roast juice. ABCHK

Eggs two textures, sea urchin cream and herring caviar. BCDE

Charcoal rice (min. 2 pax.).

Tripe stewed with leg, snout and compango.

Lobster and monkfish ravioli with seafood cream (homemade) ABCDFK

Santurce-style pintxo hake and pan-fried potatoes. D

Neck of hake. D

Cod with potxa stew and Vizcaina style snouts. D

Monkfish fricandó with chanterelles and potato foam. ACDF

«Valle del Esla» beef txuleta.

Angus Txuleta (Miguel Vergara, Valladolid).

Txuleta «Frisona» (Galicia).

Simmental «picaña».

Beef sirloin.

Segovia suckling pig quartered..

Malaga goat leg.

Iberian pork marinated with chimi-churri.

All our meats are accompanied by French fries and Padrón peppers.

A (Gluten) B (Egg) C (Dairy)

D (Fish) E (Molluscs) F (Crustaceans)

G (Peanuts) H (Soy) I (Nuts)

J (Sesame) K (Celery) L (Mustard)