Rooted Biscay cuisine.
Over twenty years rediscovering and inventing common dishes, wanting to constantly innovating to surprise our guests.
“Daniel Sorlut” natural oysters from Normandy
Grilled deepwater rose shrimp from Huelva
“Carrasco” Iberian acorn-fed ham and loin
Short-roasted scallop on charcoal-grilled boletus, pumpkin coulis and autumn truffle
Lightly smoked crispy veal sweetbreads with wheat, fennel and carrot risotto
Galician cutlet steak tartar on “Txakinarto” corn tortilla, capers and pickles jelly
Aroa broad beans with local egg and autumn truffles ½ serving
Charcoal-grilled scarlet shrimp on its crispy carapace and “Teietxe” egg yolk in Parmentine potato foam ½ serving
“Daniel Sorlut” crispy oysters from Normandy on chickpea hummus and citrus gel ½ serving
Our house Gernika beans ½ serving
10% V.A.T. included
Grilled Balfego bluefin tuna, mustard veil and seaweed salad
Grilled cod taco, cod fritters, Biscay style tripe fritters
Grilled hake in Parmentine potato and clam foam with green sauce
Grilled sea bass on spinach cream, seaweed sponge cake and Mediterranean mussels
Grilled sirloin steak with Arbequina olive oil vegetables and potato open-faced sandwich
Oak-grilled beef cutlet with salad and chips
Partridge stewed in Perigord sauce, mushroom, truffle and Tempranillo jelly
Short roasted venison loin, cut chestnuts Berry and nasturtium coulis
“Carrasco” Iberian pork flank, boletus mousse and soufflé potatoes with blue cheese filling
Pumpkin, vanilla and cinnamon Bavarois
Caramelised Spanish-style French toast, citric sorbet and meringue cream
Autumn and chocolate
Different cuts of chocolate
Pear strudel with wine and Oiz ice cream
Assorted pastries with ice cream
Selection of small-batch cheeses (four varieties)
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.