Mugarra menu

Reservations must be made at least 24 hours in advance and for a maximum of 8 diners.

APPETIZERS:

Truffle and shitake mushroom infusion fritter

Mussel, kimchee, and crispy tapioca

Daniel Sorlut oysters from Normandy, ginger, lime, and basil

MENU:

Shortly roasted red shrimp on crispy cracker, creamy mashed Parmentine potatoes, and Tellexe egg yolk

Low temp veal sweetbreads, bulgur wheat, fennel, and carrots

Hake with clams in a green sauce

Carrasco Iberian charcoal-grilled foul, boletus, and light Idiazabal cheese cream

Floating island (orange, caramel, and vanilla)

Bar of chocolate (coconut, toasted ginger with herbal notes)

Coffee and petit fours