From 1:15 p.m. to 3:00 p.m.
Order at least 24 hours in advance.

Martini with olive

Amanita and truffle in soft-boiled egg on crunchy bedding

Steak tartar on cornmeal flatbread, caper gel, and varied pickles

Steamed rock mussel on its crispy shell

Tempura oyster, red lentils, and Per Sé caviar

Crayfish tail, wakame, and soy gel


Warm pheasant salad, marinade veil, baby mezclun of mustard and pomegranate vinaigrette

Charcoal grilled shrimp on crispy coral and “Teietxe” egg yolk

Gernika pinto beans, collard green, black pudding morcilla, and chorizo loaf

Sweetbread at low temperature over nut sand, and carrot textures

Grilled wild sea bass, sautéed spinach, and citrus pil-pil

Short roasted fawn venison, enokis, chestnut, and berries

Passion fruit mojito

Rice pudding bonbon, orange pears, and white chocolate

Idiazabal cheese carrot cake with pineapple and mango sorbet

Coffee and petit fours


I.V.A. incluido

Recommended pairing for the menu

Ayala Brut Majeur, Chardonnay, Pinot Noir y Pinot Meunier (A. O. C. Champagne)

Berez Galanta, Hondarrabi Zuri (D. O. Bizkaiko Txakolina)

Dehesa de los Canónigos 2018, Tinto fino y Cabernet Sauv. (D. O. Ribera de Duero)

Dominio de Valdepusa 2016, Petit verdot (D. O. Dominio de Valdepusa)

Gramona Vi de Glass 2017, Gewürztraminer (D. O. Penedes)


I.V.A. incluido

Give Txindoki menu