Mugarra menu

Reservations must be made for a maximum of 8 diners.

APPETIZERS:

Idiazabal cheese stuffed gel tomatoes on olive sand

Lobster and kimchi fritter

“Gillardeau” lemon paprika oyster, guacamole, and tiger milk

MENU:

Red shrimp ceviches, avocado nectar and Urdaibai tomato

“Telletxe” egg yolk, horn of plenty, and summer truffle

Lightly smoked veal sweetbreads, mushroom risotto and Tempranillo gelatine

Albacore tuna from Bermeo, Urdaibai tomato textures and sea air

Suckling pig ingot, violet sweet potato cream and imitation melon radishes

Borracho tropical
Cacao
Coffee and Petit Fours
Km 0 Boroa water