Rooted Biscay cuisine.
Over twenty years rediscovering and inventing common dishes, wanting to constantly innovating to surprise our guests.
Gillardeau No 1 oysters
6.60 € each
Grilled deep-water rose shrimp from Huelva
Grilled lobster from the Cantabrian sea
“Carrasco” acorn-fed Iberian ham
Tuna from Bermeo with Urdaibai tomatoes and “Per Sé” caviar
Charcoal-grilled “Os Miñarzos” octopus, black garlic, fluffy mashed potatoes and a dash of paprika
Smoked Cantabrian sardine on avocado and citrus foie gras with a hint of peach
To enhance the essence of the following dishes, they will be served in reduced portions.
Scallop and red prawn ceviche on crunchy corn biscuit in apple, avocado and lime gazpacho
Sautéed seasonal vegetables in mashed Parmentine potatoes, Cantabrian Sea lobster and potato crisp
Lightly smoked veal sweetbread cooked at a low temperature on wheat berries, fennel and carrots
10% V.A.T. included
“Balfego” bluefin tuna loin, kimchi and Urdaibai tomato salad
Cod sampler (grilled, pil-pil and Biscay-style)
Charcoal-grilled Cantabrian Sea hake with grean beans and clams in pil pil sauce
Charcoal-grilled black-bellied monkfish tail in “suquet” seafood sauce, çred algae and citrus pil pil sauce
Charcoal-grilled veal tenderloin on foie gras cream and vegetables from our garden
Holm oak charcoal-grilled beef cutlet with salad
75 € kg.
Roasted quail stuffed with mushroom and spinach duxelles with mashed Parmentine potatoes
Slow-roasted suckling pig, peppered chocolate and melon jelly
Soft chocolate, banana, and passion fruit cake with pineapple and mango ice cream
Rice pudding bonbon, orange pears, corn crumble and white chocolate
Suitable for people with egg allergies
Coconut Valenciano hard float
Urdiña cheesecake, Boroa plums in sweet wine and black chocolate
Assortment of pastries with ice cream
In Boroa Jatetxean
If you wish, we can provide you with all services that will make your celebration an unforgettable event.
Maximum capacity: 210 dinner guests.