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
Seasoned Olives
4
Fried Almonds
3,5
Gilda Cod
4,5
Brioche, Smoked Butter And Anchovy
4,5
Grilled Bread, Aubergine And Pine Nuts
6
Country Pâté
11
Day-old Idiazabal And Herbs
8/14
Marinated Anchovies, Lemon And Garum
8/16
Burnt Topinambo And Ossau-iraty Cream
8/15
Bikini Ham And Comte
8/15
Oyster With Tiger’s Milk
4,5
White Shrimp
18
Grilled bread, aubergine and pine nuts
6
Beetroot and citrus
12
Leeks with chop emulsion
14
One day-old Idiazabal and herbs
14
Carrots, spinach and almonds
14
Pumpkin and straciatella
15
Burnt courgette and mashed sesame
15
Marinated anchovies, lemon and garum
16
White asparragus, cauliflower and almond
19
Razor clams, green sauce and spicy radish
18
Monkfish in ezpeleta butter and maitake
26
Cod and creamy garlic tempura (200 grs)
34
Iberian Tsukune-Tsukuna
18
Iberian pork belly with "choricero" sauce and spicy leafs
21
Beef brisket, juice and mushrooms
22
Macerated strawberries and ice cream
8
Cherries and bitter almond
8
Vanilla panna cotta, honey and pollen
8
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.
Grilled oysters with tiger's milk
4.5
Artichokes with olive marinade
18
Sweetbread brochette with sisho vinaigrette
9
Tear pea with green pil pil
26
Wild asparagus with bear garlic emulsion
15
Grilled anchovies
15
* Sunday Roast: Maskarada confit pork rib, Lekunberri (Navarra)
19
* SUNDAY ROAST: MASKARADA CONFIT PORK RIB, LEKUNBERRI (NAVARRA)
26
*Sunday Roast: 500g veal entrecot from Portxeta farmhouse, Zizurkil (Gipuzkoa)
40
Grilled bread, aubergine and pine nuts
Burnt courgette and mashed sesame
Beetroot and citrus
Lettuce buds, sabayon and truffle
Marinated anchovies, lemon and garum
Razor clams, green sauce and spicy radish
Codfish with creamy garlic pil pil sauce
Rustic toast of iberian pork belly
Beef brisket, juice and mushrooms
Macerated strawberries and ice cream
56 €