~WELCOMING PICNIC~
Dry asparagus
Smoked fish brioche
Tartar of Ibérico
Hibiscus
~THE KITCHEN~
“Corn talo” and chorizo
Truffled egg
Our vermouth “marianito”
~THE GREENHOUSE~
Spices bread
Fermented apple
Mussel infusion-Algue origami
Rose Kaipiritxa
SPRING LEAF
~THE BALCONY~
MUSHROOMS PRALINÉ / BEANS / ”LIMÓN GRASS” / SEA TXAKOLI
OYSTER, olive and olive oil
SHRIMP, vegetable juice and frozen “old” tomato
Tear PEAS and egg on charcoals
Roasted and peeled LOBSTER, juice, coffee butter, and purple onion from Zalla
GARLIC soup
RED MULLET in two services:
Flame roasted red mullet
Grilled red mullet, red peppers juice on charcoal, and parsley
COD stew: hotpot tripes, special cut, skin and “kokotxa”
Iberian PORK “Castañeta”, Idiazabal cheese bonbon, and mushroom whipped broth
HONEY and a thousand flowers
APPLE, yogurt, rocket and Malus
COFFE, milk and caramel
Petits fours
Pairing:
Gorka Izagirre (White wine)
G22 (White wine)
Baigorri barrel fermented (White Rioja)
Baigorri Garnacha (Red Rioja)
Arima late harvest (Sweet)
+ Coffee
