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». ACEK

Osmotized tomato, pickled onion, and lime.

Roasted peppers, pickled tuna, and spring onion.

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

Charcoal-grilled lettuce heart, Idiazabal foam, and meat juice. BCHK

Txangurro Croquettes (6 uds.). ABCFK

Cod fritters (6 uds.). ABCD

Foie-gras and duck confit terrine. C

Galician clams al Fino La Ina. E

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.).

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

Neck of hake. D

Fish from our coasts grilled on charcoal. D

«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)