Mugarra menu

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

APPETIZERS:

Tomato with basil and Idiazabal cheese on a black olive crumble

Cod fritter with pil pil sauce

Raw Gillardeau oyster with Codium caviar and the scent of the sea

MENU:

Scallop and red prawn ceviche on crunchy corn biscuit and apple, avocado and lime gazpacho

Charcoal-grilled “Os Miñarzos” octopus, black garlic, fluffy mashed potatoes and a dash of paprika

Charcoal-grilled black-bellied monkfish fillet on “suquet” seafood sauce, red algae and citrus pil pil sauce

Slow-roasted suckling pig, peppered chocolate and melon jelly

Apple sorbet over corn crumble, “Etxerriaga” cider jelly and lemon mousse

Passion fruit cheesecake, vanilla glazed pineapple and almond Crunch

Coffee and petit fours