7 Ideas Menu - € 150 Per Person
A unique culinary experience will be enjoyed with every dish. Each of our gastronomic proposals are made with local seasonal products that are combined to create an extraordinary delightful experience With the culinary advice of Francis Paniego.
Our menus are fixed and not subject to changes. Please note that we do not offer vegetarian or vegan options.
TAPAS
BLACK OLIVES
CHILL RED BERRIES INFUSION
CHISTORRA TALO
CROQUETTES, recipe which I borrow from my mother
FRIED POTATO RIOJAN STYLE
FRIED SQUID with Wasabi mayonnaise
GILDA CHAWAMUSHI
MAMIA with egg yolk and trout caviar
SAIGNANT FRITTER
MENU
BAY PRAWN WITH NUTS PIL-PIL AND TROUFFLE
GREEN PEAS
LAMB
ROASTED HAKE over bell peppers sauce
SCORPION FISH, FOIE AND SPECULOOS
DESSERTS
IDIAZABAL WARM TOAST, APPLE AND SOUR MILK ICE CREAM
Our version of the RUSO DE ALFARO
PETIT FOURS a look to the forest field
10 Ideas Menu - € 180 Per Person
A unique culinary experience will be enjoyed with every dish. Each of our gastronomic proposals are made with local seasonal products that are combined to create an extraordinary delightful experience With the culinary advice of Francis Paniego.
Our menus are fixed and not subject to changes. Please note that we do not offer vegetarian or vegan options.
TAPAS
BLACK OLIVES
CHILL RED BERRIES INFUSION
CHISTORRA TALO
CROQUETTES, recipe which I borrow from my mother
FRIED POTATO RIOJAN STYLE
FRIED SQUID with Wasabi mayonnaise
GILDA CHAWAMUSHI
MAMIA with egg yolk and trout caviar
SAIGNANT FRITTER
MENU
BAY PRAWN, NUTS PIL-PIL AND TROUFFLE
LAMB
PARFAIT with artichoke and bread crumble
ROASTED HAKE with bell peppers sauce
SCORPION FISH, FOIE AND SPECULOOS
SQUID TARTAR with toffee
WHITE ASPARRAGUS GRILLED with perretxicos mayonnaise and beurre blanc
DESSERTS
IDIAZABAL WARM TOAST, APPLE AND SOUR MILK ICE CREAM
PETIT FOURS a look to the forest field
SHORTBREAD ICE CREAM wrapped with fried pork crackers