~WELCOMING PICNIC~
Dry asparagus
Smoked fish brioche
Tartar of Ibérico
Hibiscus
~THE KITCHEN~
Truffled egg
Our vermouth “marianito”
~THE GREENHOUSE~
Fermented apple
Spices cornetto
Herb quark
Kaipiritxa
WINTER LEAF
~THE BALCONY~
MUSHROOMS PRALINÉ / BEAN /” LIMÓN GRASS” / SEA TXAKOLI
OYSTER, essence of herbs, and Fino
SHRIMP, vegetable juice and frozen “old” tomato
SEA URCHIN, emulsion, air, fritter and caviar
Roasted and peeled LOBSTER, juice, coffee butter, and purple onion from Zalla
GARLIC soup
RED MULLET in two services: Flame roasted red mullet Red mullet in tempura, red peppers juice on charcoal, and parsley
Iberian PORK “Castañeta”, Idiazabal cheese bonbon, and mushroom whipped broth
Stewed PIGLET tail and anchovies from Bermeo
AVOCADO and mango
YOGHURT, honey, and five spices
BLACK OLIVES, sheep milk, and cocoa
Petits fours
Pairing:
Gorka Izagirre (White wine)
G22 (White wine)
Baigorri barrel fermented (White Rioja)
Baigorri Garnacha (Red Rioja)
Arima late harvest (Sweet)
+ Coffee
