A la carte
Fernando-style Russian salad 17€
Iberian Ham 32€
“Txistorra” (pork basque sausage) croquettes 19€
Scallop Pie with Kimtxi Mayonnaise 19€
Cod fritters 23€
Foie-gras with carrot jam 24€
Cod filled doughnut 23€
Lamb sweetbreads with truffled mashed potatoes 25€
Scallops and smoked bacon broth 29€
Tuna belly salad and cream of mushrooms 20€
Lekeitio´s Fish Soup 18€
Rice with mushrooms and partdridge 20€
Rice with braised octopus 23€
Poached egg with red peppers and cod 22€
Chickpeas with jumbo red prawns 25€
Poulard canelloni with foie 24€
Squid on its own ink cannelloni 24€
Fernando style deep fried Hake 28€
Chargrilled cod and its own “pil pil” sauce 28€
Oven cooked Sea Bass 29€
Red mullet tempura 30€
Chargrilled Veal Rib eye 25€
Stewed ox cheeks 29€
Roasted lamb ingot 30€
Sirloin veal and truffle sauce 31€
Passion fruit gratin 8€
Hot chocolate and Tonka bean Biscuit 8€
Chocolate sponge cake and ice cream 8€
French Toast 8€
Chocolate volcano 8€
White wines
D.O. Rioja - Azpilicueta (Malvasia) 12€
D.O. Rueda - Marqués de Riscal (Verdejo) 18,50€
D.O. Rueda - Basa (Verdejo) 19,50€
D.O Rueda - Belondrade y Lurton (Verdejo) 50€
D.O. Rias Baixas - Zarate (Albariño) 24€
D.O. Rias Baixas - Terras Gauda (Albariño) 26,50€
D.O. Rias Baixas - La Casa de las Locas (Albariño) 29,50€
D.O. Bierzo - Godelia (Godello) 28€
D.O. Valdeorras - Louro (Godello/Treixadura) 30€
D.O. Bizkaiko - Txakolina Itxasmendi (Hondarrabi Zuri) 20€
D.O. Getariako Txakolina - K Pilota (Hondarrabi Zuri) 21€
Red wines
D.O Ribera de Duero - Resalso (Tinta del país) 20€
D.O Ribera de Duero - Malleolus (Tinta del país - Merlot) 50,50€
D.O Ribera de Duero - Pago de Carraovejas (Tinto fino) 50,50€
D.O Rioja - Azpilicueta (Tempranillo) 18€
D.O Rioja - Sierra Cantabria (Tempranillo) 20€
D.O Rioja - Pierola (Tempranillo) 21€
D.O Rioja - Luis Cañas (Tempranillo) 21€
D.O Rioja - Ramón Bilbao Edición limitada (Tempranillo) 29€
D.O Rioja - Marqués de Murrieta (Tempranillo) 33,50€
D.O Rioja - Remelluri (Tempranillo) 35,50€
D.O Rioja - Predicador (Tempranillo, Garnacha) 42€
D.O Rioja - El Puntido (Tempranillo) 60€
D.O. Somontano - Enate (Tempranillo-Cabernet sauvignon) 22€
D.O Tierra de Extremadura - Habla del Silencio (Syrah, Cabernet y Tempranillo) 23€
D.O. Priorat - Camins de Priorat (Cariñena-Garnacha) 34€
Pink wines
Azpilicueta (Tempranillo) 12€
Gran feudo (Tempranillo) 14,50€
Cavas and Champagnes
Castell de Ordall Brut 18€
Juve Camps Brut Cinta Purpura 25€
Gramona Imperial Gran Reserva 36,50€
MUMM 66€
Taittinger Rosé 78,50€
Taittinger Brut 79€
VAT included
Discover our menus
“Txistorra” (pork basque sausage) 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 RiojaRed wine Viña Pomal Crianza – D.O.C RiojaSoft drinks, beer and mineral water
Coffee
68€
Homemade txistorra croquettes
Russian salad Etxanobe style
Our grilled cod omelette
Black pudding and pear brick with Zalla red onion gel
Dry aged Frisona beef meat, dry aged for 60 days(+- 400 gr. per person)
Roasted red peppersFries
Idiazabal cheese cake with raspberry quenel
Beverage
White Azpilicueta – D.O. RiojaRed Azpilicueta – D.O.C RiojaSoft drinks, beer and mineral water
Coffee
77€
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 DueroWhite 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€
Menu available for meals from Tuesday to Friday with prior reservation.
Maximum 8 diners.
VAT included
