Vegetarian menu

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


Amanita and truffle in crystal egg on a crispy nest

Avocado and tofu tartar in tapioca and lime veil

Black olive biscuit, Arbequina olive caviar and “Azpigorri”; cheese



Grilled asparagus from Navarre and boletus cream

Beet hummus, seitan, and tender shoots from our garden

Low-temperature local egg on sautéed Aroa beans and truffle slices

Plant-based burger, seasonal peppers, and soufflé potatoes stuffed with Zalla red onion

Our personal take on the mojito

Carrot cake with lemon sorbet

Petit Fours