We don't know for sure how we came to cook with fire, but what is certain is that the spark that lit the first flame turned us into cooks, and cooking made us human. Fire transforms the act of preparing food into a shared experience. Cooking requires collaboration, if only to prevent the fire from going out.
Menu
Off the menu
Muka menu
Bar
ROASTED ALMONDS
3,5
COD GILDA
3,5
POTATOES AND ONION OMELETTE
3,5
SEASONED OLIVES
4
ANCHOVIES “MARRIAGE” TOAST
4
BRIOCHE, SMOKED BUTTER AND ANCHOVY
4,5
NATURAL OR GRILLED OYSTER
5,5
COUNTRY PÂTÉ
9
IBERIAN HAM CROQUETTE
2,5/9
GRILLED BREAD, AUBERGINE AND PINE NUTS
10
MARINATED ANCHOVIES, LEMON AND GARUM
11
PIECE OF CHEESE
13
FRENCH TOAST
5
Chorizo Euskaltxerri (80 gr)
12
*ARTISAN WHEAT BREAD WITH EXTRA VIRGIN OLIVE OIL (PERSON)
3
OYSTER AND OLIVES
5.5
GRILLED BREAD: CARROT AND CUMIN / SPINACH YOGHURT / AUBERGINE AND PINE KERNEL
16
MINI COURGETTE WITH SALTED ANCHOVIES AND DRESSING
22
LEEKS WITH CHOP EMULSION
16
WHITE ASPARAGUS, CAULIFLOWER AND ALMOND
22
MARINATED ANCHOVIES, LEMON AND GARUM
19
CRISTAL PEPPERS AND PIL PIL SAUCE
21
Razor clams, green sauce and spicy radish
24
Cod in lemon sauce with potatoes
32
MONKFISH IN EZPELETA BUTTER AND carrot
34
MARINATED LUMAGORRI CHICKEN BROCHETTE
21
IBERIAN TSUKUNE-TSUKUNA
21
IBERIAN PORK BELLY AND MUSHROOMS MARINADE
25
strawberries and cream
10
CHOCOLATE AND HAZELNUT (INDONESIA 90%)
10
Vanilla panna cotta, honey and pollen
9
PIECE OF CHEESE (Basque Country)
13
The dishes available depend directly on what we find every day in the market and what our producers offer us, so there may be variations.
SQUID WITH ONION BROTH (100 G)
15
PUMPKIN PUFF PASTRY WITH ROASTED CHESTNUT VINAIGRETTE
21
PICKLED MARSHMALLOWS AND MINI CARROTS
22
MUSHROOM AND PINE NUTS
24
ALMOST ROASTED PEACH AND MONASTRELL VINEGAR ICE CREAM
9
ROAST SUNDAY: 1/4 LUMAGORRI FARMHOUSE CHICKEN. KAMPEZU (ALAVA)
20
ROAST SUNDAY: RIB CONFIT MASKARADA, LEKUNBERRI (NAVARRA)
27
GRILLED BREAD: CARROT AND CUMIN / SPINACH YOGHURT / AUBERGINE AND PINE NUTS
MINI COURGETTE WITH SALTED ANCHOVIES AND DRESSING
WHITE ASPARAGUS, CAULIFLOWER AND ALMOND
CRISTAL PEPPER AND ITS PIL PIL
GRILLED PIPARRAS
RAZOR CLAMS, GREEN SAUCE AND SPICY RADISH
MARINATED ANCHOVIES, LEMON AND GARUM
COD IN LEMON WITH POTATOES
IBERIAN PORK FAN AND MUSHROOMS MARINADE
STRAWBERRY AND CREAM
65 €