Txindoki Menu

Reservations must be made at least 24 hours in advance and for a maximum of 8 diners.
Hours of service: 13:00 – 14:30
APPETIZERS:
Dirty martini
Crispy cookie, black chanterelles butter and Per Se caviar Cantabrian anchovy marinated in Orduña vinegar, tapenade and Arbequina
Grilled “Daniel Sorlut” oyster from Normandy on guacamole with a hint of basil and sea mist
“Urezti” txakoli and foie bonbon on popcorn, Boroa applesauce and chocolate spice bread topping
Caesar’s mushroom and truffle in crystal egg on a crispy base
MENU:
Grilled asparagus from Navarra, pesto, vanilla and smoked eel
Short-roasted Norway lobster, broad bean gel, tempura salicornia and seaweed sponge cake
Aroa peas, organic egg yolk and tuber melanosporum truffle Balfego bluefin tuna tartare, mustard mousse and a hint of ginger
Grilled St. George’s mushroom on Parmentine mashed potatoes and nasturtiums
Grilled flounder loin on Carrasco Iberian bacon and cut artichoke
Short roasted squab breast with slow cooked thighs in “Txakinarto” corn crumble and foie gras cream
Piña colada in gin balloon
Chocolate, rosemary and blood orange
Smoked Spanish-style French toast, cinnamon and meringue cream
Petit fours
RECOMMENDED PARINIG FOR SET THE MENU:
Fernando de Castilla, Manzanilla Classic Dry (D. O. Jerez)
Ayala Brut Majeur (A. O. C. Champagne)
Aitaren on lees, Hondarrabi Zuri (D. O. Getariako Txakolina)
Sebastiani 2019, Zinfandel (Sonoma, California)
Antona Garcia 2016, Tinta de Toro (D. O. Toro)
Wittmann Riesling Auslese 2015 (Rheingessen)
Malus Mala 2014, Ice Cider (Astigarraga, Gipuzkoa)
The menus will be for a full table.
Drinks are not included
150 €
Price of wine pairing: €50.00
10% V.A.T. included