Vegetarian menu

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


Mushroom and truffle pani puri

Our butters with home-made brioche bread



Idiazabal cheese ravioli, wasabi, flowers and citrus fruits

Charcoal-grilled asparagus from Navarre, pesto, vanilla

Telletxe egg yolk, truffle and seasonal mushrooms

Sautéed Guetaria broad beans and boletus

Tudela artichokes, pea cream soup and carrots

Tempe and vegetable kebab on creamy Parmentine potatoes


Floating island, fines herbes and citrus fruits
Sheep and honey
Petits Fours