Vegetarian menu

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


Cone with Caesar ´s mushrooms

Beet tartar on thick Txakinarto corn tortilla and pickles

Truffle and shitake mushroom infusion fritter



Grilled tempeh on avocado mousse with mustard and truffle vinaigrette

Tellexe egg yolk on creamed black chanterelles

Aroa broad beans, yellow foot mushrooms, and carrots

Soy meatballs in a mushroom, potato, and red pepper sauce

Boozy citrus cake

Bar of chocolate

Petits fours