Dúo
of appetisers.

Idiazabal Burrata
with pesto and sun-dried tomatoes.

Artichoke flower
with iced foie gras.

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

Fish:

Salt cod with a potato, leek and black olive emulsion .

Meat:

Iberian pork cheek with a cauliflower purée and an iced requesón curd cheese dusting .

Desserts:

Goxua O. V. original Basque dessert.

Cheese textures.

Petit fours.