TORREA MENU - 175€ per person
VAT included - Drinks not included.
Elciego, 2025
Our kitchen team, led by Adrián Martín and under the direction and advice of chef Francis Paniego, has designed two tasting menus for this year, with the intention of showcasing the best of our gastronomy. The different creations that make up our proposals are the result of our personal way of working with the products from our surroundings and what nature offers us at any given moment. It is a constant search for something somewhat abstract, but it is that something that fuels our desire to create new ideas, with the sole aim of making you happy for a while.
APPETIZERS AND PINTXOS FOR THE ENTIRE TABLE
WELCOME
Cold red fruit infusion
Black olives
Black olives
BASQUE TRADITIONS
Gilda Chawanmushi
Talo corn bread with chistorra and Idiazabal cheese
Basque curd with egg yolk and trout caviar
Riojan-style doughnut
Talo corn bread with chistorra and Idiazabal cheese
Basque curd with egg yolk and trout caviar
Riojan-style doughnut
FRIED DELIGHTS
Croquettes we took from my mother
Roman style squid
Saignant fritter
Roman style squid
Saignant fritter
MENU
Pea and marrow
Langoustine and walnut pil-pil
Cod soup with galet, cabbage, and pear
Roasted hake loin and green pepper velvet
Lamb with its spiral
Langoustine and walnut pil-pil
Cod soup with galet, cabbage, and pear
Roasted hake loin and green pepper velvet
Lamb with its spiral
POSTRES
Under the ice
Our version of the “Ruso de Alfaro”
Our version of the “Ruso de Alfaro”
PETIT FOURS
A look at the forest floor
CHIREL MENU - 205€ per person
VAT included - Drinks not included.
This menu will only be served until 2:00 PM and 9:00 PM.
Elciego, 2025
Our kitchen team, led by Adrián Martín and under the direction and advice of chef Francis Paniego, has designed two tasting menus for this year, with the intention of showcasing the best of our gastronomy. The different creations that make up our proposals are the result of our personal way of working with the products from our surroundings and what nature offers us at any given moment. It is a constant search for something somewhat abstract, but it is that something that fuels our desire to create new ideas, with the sole aim of making you happy for a while.
APPETIZERS AND PINTXOS FOR THE ENTIRE TABLE
WELCOME
Cold red fruit infusion
Black olives
Black olives
BASQUE TRADITIONS
Gilda Chawanmushi
Talo corn bread with chistorra and Idiazabal cheese
Basque curd with egg yolk and trout caviar
Riojan-style doughnut
Talo corn bread with chistorra and Idiazabal cheese
Basque curd with egg yolk and trout caviar
Riojan-style doughnut
FRIED DELIGHTS
Croquettes we took from my mother
Roman style squid
Saignant fritter
Roman style squid
Saignant fritter
MENU
Pea and marrow Grilled artichoke with Café de Paris sauce Langoustine and walnut pil-pil Squid tartare and toffee Confit scallop and caviar on black corn sauce Cod soup with galet, cabbage, and pear Roasted hake loin and green pepper velvet Lamb with its spiral
POSTRES
Under the ice
Typical mantecado pastry wrapped in pork rinds
Our version of the “Ruso de Alfaro”
Typical mantecado pastry wrapped in pork rinds
Our version of the “Ruso de Alfaro”
PETIT FOURS
A look at the forest floor