A SEASONAL MENU
BASED ON THE PRODUCT
AND TRADITION
Iberian Casalba ham 100% acorn-fed.
◐16€
𒊹29€
Japanese Wagyu cecina.
◐24€
𒊹46€
Premium pork loin coppa.
◐14€
𒊹25€
Prawn carpaccio with four vinaigrettes, a tribute to IKEA’s recipe.
19€
House-marinated and smoked salmon, smoked with vine shoots.
20€
Salad of smoked cod slices, roasted pepper dressing and its pil-pil sauce.
24€
Álava-style potato salad.
15€
Roasted and smoked peppers with EVOO (4 pcs).
17€
Croquettes of baby squid, ham and wild mushrooms (9 pcs).
19.50€
Artichokes with foie foam, pancetta and egg yolk emulsion.
23€
Spider crab cannelloni with béchamel and seasonal produce.
22€
Garlic white prawns cooked live.
29€
Norway lobsters in ‘mom’s’ sauce.
28€
Clams (250 g) in green sauce.
29€
Traditional pork rice.
24€
Hake cheeks in garlic and cayenne emulsion.
29€
Fish with garlic refrito and Álava-style potatoes.
S/M
Wild turbot.
S/M
Sea bass with its refrito.
S/M
Monkfish with panadera Ikea-style potatoes.
S/M
Galician sole with vegetables.
S/M
Cod in a traditional tasting (pil-pil, Biscayan and Club Ranero).
28€
Squid stew in its own ink.
23€
SIDES
Lettuce and spring onion from our garden.
5€
Álava-style fried potatoes our own way.
8€
DESSERTS
Cosmopolitan, txakoli reduction and passion fruit sorbet.
10€
Fresh-baked Idiazabal cheesecake with hazelnut ice cream.
10€
Chocolate cappuccino, warm chocolate mousse and white chocolate cream.
10€
Cheese ice cream with red berry infusion.
9€
Lemon meringue with mojito ice cream.
8€
French toast with ice cream.
9€
S/M Subject to market availability.
VAT included.