A la carte
Ensaladilla Rusa 17€
“Txistorra” (pork basque sausage) croquettes 18€
Prawns and seaweed 28€
Iberian Ham 32€
Cod filled doughnut 23€
Foie-gras with carrot jam 24€
Scallops and smoked bacon broth 29€
Chickpea and Scarlet Shrimp 25€
Lekeitio´s Fish Soup 18€
Wild mushroom and quail rice 20€
Pouched egg with red peppers and Cod 22€
Octopus salad 22€
Squid on its own ink cannelloni 24€
Oven cooked Sea Bass 29€
Chargrilled cod and its own “pil pil” sauce 28€
Fernando style deep fried Hake 28€
Chargrilled Sirloin 31€
Chargrilled Veal Rib eye 25€
Stewed ox cheeks 29€
Ox Burger and foie-gras custard 24€
Passion Fruit gratin 8€
Hot chocolate and Tonka bean Biscuit 8€
Chocolate sponge cake and ice cream 8€
White wines
D.O Rueda. Belondrade y Lurton (Verdejo) 50€
D.O. Rueda. Basa (Verdejo) 19,50€
D.O. Rueda. Marqués de Riscal (Verdejo) 18,50€
D.O. Rias Baixas. Terras Gauda (Albariño) 26,50€
D.O. Bierzo. Godelia (Godello) 28€
D.O. Rioja. Viña Pomal (Viura-Malvasia) 12€
D.O. Bizkaiko Txakolina Itxasmendi (Hondarrabi Zuri) 20€
Red wines
D.O Ribera de Duero. Alion Reserva (Tinta Fina) 81€
D.O Ribera de Duero. Malleolus (Tinta del país - Merlot) 50,50€
D.O Ribera de Duero. Resalso (Tinta del país) 20€
D.O Tierra de Extremadura. Habla del Silencio (Syrah, Cabernet y Tempranillo) 23€
D.O Rioja. El Puntido (Tempranillo) 60€
D.O Rioja. Roda (Tempranillo) 55,50€
D.O Rioja. Viña Tondonia (Tempranillo) 45,50€
D.O Rioja. Predicador (Tempranillo, Garnacha) 42€
D.O Rioja. Remelluri (Tempranillo) 35,50€
D.O Rioja. Marqués de Murrieta (Tempranillo) 33,50€
D.O Rioja. Pierola (Tempranillo) 21€
D.O Rioja. Luis Cañas (Tempranillo) 21€
D.O Rioja. Sierra Cantabria (Tempranillo) 20€
D.O Rioja. Viña Pomal (Tempranillo) 18€
D.O Priorat. Camins de Priorat (Cariñena, Garnacha) 34€
V.T. Castilla y León. Mauro (Syrah y Tempranillo) 54€
Pink wines
D.O. Rioja. Viña Pomal (Garnacha, Viura) 12€
Cavas and Champagnes
Juve Camps Brut Cinta Purpura 25€
Gramona Imperial Gran Reserva 36,50€
Taittinger Rosé 78,50€
Taittinger Brut 79€
Mumm 54€
VAT included
Discover our menus
Cod and its own “pil pil” sauce Salad
Bacalao, patata, pimiento rojo y pil pil con toque de regaliz.
Squid on its own ink cannelloni
“Begihaundi” squid, cannelloni, squid´s ink and piquillo peppers.
Dry aged Frisona beef steak (1kg for 2 people)
Frisona beef meat, dry aged for 60 days
Side dish: Roast red peppers, fries and lettuce
Home-made roast peppers
Dessert: Chese cake with ice cream
Medium-cured cheese, condensed milk instead of sugar.
Beverage
White wine Viña Pomal – D.O.C Rioja
Red wine Viña Pomal Crianza – D.O.C RiojaSoft drinks, beer and mineral water
Coffee
58€
“Txistorra” Croquettes
Home-made croquettes. We use olive oil instead of butter with a 120gr roux to make sure we make them really creamy
Seafood chickpea
Scarlet shrimp, fish of the day and prawns. We use American sauce, green sauce, Biscayne sauce and the local Bilbaine sauce and we boil it during 30 minutes.
Poached Egg with Cod Slices
Egg, red pepper, cod and “pil pil” sauce. We cook the egg for just 5 minutes to get a very creamy yolk.
Fernando Canales style deep fried Hake
Hake and red pepper. We roast the red pepper for 50 minutes and peel it, stir-fry with garlic, salt and sugar for 30 minutes. We use a big size Hake to get a very soft meat.
Stewed ox cheeks
Stewed meat during 12 hours at 60 degrees in sous-vid. Afterwards, we reduce the broth leaving the vegetables whole.
Dessert: Chocolate sponge cake and ice cream
Chocolate and egg. Gluten Free.
Beverage
White wine Viña Pomal – D.O.C Rioja
Red wine Viña Pomal Crianza – D.O.C RiojaSoft drinks, beer and mineral water
Coffee
68€
Scallops and smoked bacon broth
We use Atlantic ocean scallop and serve them with a bacon and codium sea weed gel.
King crab stuffed potato
Potato, tomato sauce, tomato mayonnaise, American sauce. We steam the king crab and shred it. To finish, with add a liquorice powder.
Wild mushroom and quail rice
“Begihaundi” squid, cannelloni, squid´s ink and piquillo peppers and prawn powder. We stew the squid with vegetable, strain the broth and grind it all. Wth the broth we make a velouté. The cannelloni dough we fill it with wonton.
Sea Bass and spinach
Sea Bass, potato and fried spinach. We use wild sea bass from the Cantabrian sea.
Sirloin with its own truffle broth.
Sirloin, broth and red pepper. We use a frisona beef sirloin, dry aged for 60 days. We give to it charcoal aromas and finish it with truffled oil.
Desser: Chocolate and Tonka Bean Biscuit
A white chocolate mousse and whipped cream, infused with tonak bean. The tonka bean is a brasilian tree seed with clove, vanilla and cinnamon aromas.
Beverage
Red wine Finca Resalso – D.O. Ribera del Duero
White wine Marqués de Riscal – D.O. RuedaSoft drinks, beer and mineral water
Coffee
78€
Starters to share
First course between 2 options
Second course between meat or fish
Dessert
Beverage
White wine (Martínez la Cuesta D.O. Rioja) and Red wine (Viña Pomal D.O. Rioja)
Coffee
39,50€
VAT included
