Mugarra menu

Reservations must be made for a maximum of 8 diners.

APPETIZERS:

Brioche bread, salted anchovies from Bermeo, and basil butter

Foie gras pudding, smoked eel and air of green apple

“Gillardeau” oyster in sparking lemon foam

MENU:

Royal with asparagus from Navarre, cod cheeks in pil-pil and wild asparagus mayonnaise

Telletxe egg yolk, horn of plenty and seasonal truffle

Scallops in short asado on plankton rice, fennel and caviare

Grilled hake from the Bay of Biscay with clams in green sauce

Oven roasted suckling pig with chocolate agar and tropical fruit

Cosmopolitan (blueberry, lime and orange)

Steamed banana flan, coconut and caramel textures

Coffee and Petit Fours

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