Mugarra menu

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

APPETIZERS:

Amanita and truffle in crystal egg on a crispy nest

Roasted Cadoret black pearl oyster on guacamole, sea air, and Codium caviar

“Urezti” foie gras and txakoli bonbon with popcorn and chocolate spiced bread

MENU:

Short-roasted langoustine, beet hummus, seaweed cake, and baby mesclun from our garden

Sweetbreads at low temperature on nut and dried fruit sand and texturized carrot

Charcoal-grilled wild turbot on an emulsion of its bones and texturized artichoke

Roasted cured suckling veal with potato and fresh mushroom stew, Hondarribi Beltza grape jelly

Our “Mojito”

Basque cake with sautéed red fruits and cherry ice

Cream Coffee and petit fours