• laminas-de-entrecotte-especial
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  • tacodebacalao
  • maridajedequesos-artesanos
  • atun-marinado-tomate-y-encurtidos
  • cochinillo-de-castilla
  • carta-3
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Our Restaurant

En nuestro restaurante encontrará un espacio agradable e íntimo donde llevar a cabo cualquier encuentro en torno a una buena mesa en el que tan solo se precise un ambiente exquisito, un servicio atento y una carta de alta cocina. El comedor, con capacidad para 40 comensales, es un lugar idílico por su incomparable marco, no sólo para disfrutar de una gran gastronomía, sino también para cualquier acontecimiento personal o una comida de negocios. A su vez, el aperitivo o la sobremesa pueden llevarse a cabo en el salón que antecede al comedor, perfecto para ambas ocasiones.


The Menu




Starters

Iberian acorn ham 26.00

Braised Foie gras pate, apple compote, quince and
Txakoli gelatin 20.00

Creamy mushroom rice, stewed quail leg and
roasted suprem 18.00
Tuna marinated, tomato and pickles 17.50

Mushroom, duck liver and trufle-scented egg, cooked at low temperature 22.00

Cream of onion soup, selected braised mushrooms and grated cheese 13.00

Vegetables with foie 16.50

Smoked salmon “Keia” served with dill 16.50

Our creamy croquettes 13.00

Char grilled octopus with black olive juice ice-cream and potato foam 20.00

Braised scallop, fennel and baked pumpkin 18.50

Fresh fish

Monkfish, roasted in its juice , romescu and garlic sauce 26.50

Braised turbot loin with pumpkin and citrus fruit sauce 27.00

Squid from Elantxobe, pan fried, filled with caramelized onion
on creamed grilled potatoes, or char grilled squid 23.00

Atlantic sea cod, with pil-pil or Bizkaina sauce 22.50

Char grilled Atlantic sea cod fillet with false risotto of cod tripe
and egg yolk 22.50

Char grilled hake, langoustine
and chia cannelloni 24.50

Our style battered hake served
with roasted farm peppers 24.50

V.A.T. included

Selected meats

Beef cheeke glazed in their juices, garlic and broken potatoes 22.00

Special Sliced grilled sirloin steak (2 people) 46.00

Fillet steak, with Idiazábal cheese, wild mushroom or basil sauce 25.50

Twice cooked suckling pig from Castilla, orange sauce
and wild mushrooms tartar 22.00

Desserts

Mª Eugenia Imperial cake with warm vanilla cream and cinnamon ice cream 8.00
Original recipe from the Duchess of Albas cookbook

* Hot walnut and hazelnut soufflé served with cheese ice cream 9.00

* Old style sweet bread fritters, milk ice cream and irish coffee 9.00

* Chocolate and banana coulant, served with hazelnut ice-cream 8.00

* Yogurt cream with char grilled fruits served with mango ice-cream 8.00

Dark and White chocolate truffle cake served with green apple sorbet 8.00

Caramelised rice mousse, and citric ice cream 7.50

Cheese platter with garnish 12.00

V.A.T. included

( *) and (*)Must be ordered at the same time as the main course

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