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.


White wine Viña Pomal – D.O.C RiojaRed wine Viña Pomal Crianza – D.O.C RiojaSoft drinks, beer and mineral water



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


White Azpilicueta – D.O. RiojaRed Azpilicueta – D.O.C RiojaSoft drinks, beer and mineral water



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.


Red wine Finca Resalso – D.O. Ribera del DueroWhite wine Marqués de Riscal – D.O. RuedaSoft drinks, beer and mineral water



Starters to share

First course between 2 options

Second course between meat or fish



White wine (Martínez la Cuesta D.O. Rioja) and Red wine (Viña Pomal D.O. Rioja)



Menu available for meals from Tuesday to Friday with prior reservation.

Maximum 8 diners.

VAT included