Ikea appetisers.

King prawn carpaccio 
with four vinaigrettes. 

Idiazabal Burrata
with pesto and dried tomatoes.

Artichoke flower
with black garlic emulsion and foie gras espuma.

Baserri farmhouse-style egg yolk,
cured pork belly and seasonal produce.

Fish:

Salt cod “ajoarriero”,
with leek and potato.

Meat:

Oxtail in its own jus
with apple.

Desserts:

Goxua Basque dessert in our style.

Cosmo-polita.