Mugarra menu

Reservations must be made for a maximum of 12 diners.

APPETIZERS:

Ajoblanco and basil

Red prawn, kimchee and pickled vegetables

Gillardeau lemon paprika oysters bathed in tiger milk

MENU:

Royal with asparagus from Navarre, smoked eel and wild asparagus mayonnaise

Baserri egg yolk, spring porcini and seasonal truffles

Quick roasted scallops over seaweed rice, fennel, and caviar

Grilled hake with clams in Itxas Mendi txakoli sauce

Oven roasted suckling pig, roasted potato and Boroa apple

Our Mojito

Idiazábal cheesecake, strawberries, pink pepper and rhubarb

Coffee and Petit Fours

Km 0 Boroa water