Mugarra menu

Reservations must be made for a maximum of 12 diners.

APPETIZERS:

Avocado and ginger gazpacho

Brioche bread, “Royo” anchovies, basil butter and Arbequina caviare

Gillardeau oyster bathed in tiger milk

MENU:

Textures of tomato from Urdaibai

Albacore tuna from Bermeo on nori seaweed, sprouts from our garden and old-style mustard

Quickly roasted scallops on plankton rice, fennel and caviare

Grilled baby squid, sphere of squid ink and onion sponge cake

Oven roasted suckling pig, sweet potato and Boroa apple

Our Mojito

Idiazabal cheesecake, strawberries, pink pepper and rhubarb

Coffee and Petit Fours

Km 0 Boroa water