Ikea appetisers.

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King prawn carpaccio with four vinaigrettes.

Idiazabal Burrata with pesto and sun-dried tomatoes.

Artichoke flower with black garlic emulsion
and foie gras espuma.

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

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Salt cod “ajoarriero” with leek and potato.

Oxtail in its own jus with apple.

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Goxua Basque dessert in our style.

Cosmo-polita.

Petit fours.