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 Rioja

Soft 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 Rioja

Soft 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. Rueda

Soft 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