Mugarra menu

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

APPETIZERS:

“Urezti” txakoli and foie bonbon on popcorn, Boroa applesauce and chocolate spice bread topping

Grilled Daniel Sorlut oyster from Normandy on guacamole and basil cloud

MENU:

Asparagus from Navarra, pesto, vanilla and smoked eel

Slow-cooked free-range egg, thin sliced pea, European squid and caviar from its ink

Charcoal-grilled Galician octopus in a Pimentón de La Vera paprika chilli garlic sauce, cut potato and black garlic gel

“Club Ranero” codfish

Roasted suckling pig, mashed sweet potato with pepper and papaya and mango tartare

Piña colada in gin balloon
Chocolate, rosemary and blood orange

Petits fours