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
MenúSua.Muka
Bar
Gilda
3
Iberian ham croquette
3 / 11 (4uds)
Roasted almonds
4
Potatoes and onion omelette
4
Seasoned olives
4
Anchovies "marraige" toast
4,5
Brioche, smoked butter and anchovy
4,5
Confited mushrooms
4,5
Meatballs
4,5 (pintxo) /13(ración)
Octopus in vinaigrette
5,5
Russian salad
5,9
Oyster with olive escabeche
6,5
Chorizo Euskaltxerri (80grs)
9
Country Pâté
11
Marinated anchovies, lemon and garum
11
Grilled basque piparra peppers with muhammara
12(media)/18(entera)
Tomato with "tomatada"
12(media)/19(entera)
Grilled bread and roasted aubergine
15
*ARTISAN WHEAT BREAD WITH EXTRA VIRGIN OLIVE OIL (PERSON)
3.5
GRILLED OYSTER WITH OLIVE ESCABECHE
6.5
GRILLED BREAD: AUBERGINE AND PINE NUTS, SPINACH AND YOGHURT, CARROT PURÉE
16
ROASTED BEETROOT, TANGY CURD AND CITRUS FRUITS
16
LEEKS WITH CHOP EMULSION
17
GRILLED LETTUCE HEARTS, AGED IDIAZABAL CHEESE AND HERBS
18
MARINATED ANCHOVIES, LEMON AND GARUM
19
21
Razor clams, green sauce and spicy radish
26
WHITE TUNA WITH TOMATO
26
MONKFISH IN EZPELETA BUTTER AND XIXA
38
LUMAGORRI CHICKEN WITH FRESH SPRING ONION
21
IBERIAN TSUKUNE-TSUKUNA
21
IBERIAN PORK BELLY AND MUSHROOMS MARINADE
26
Vanilla panna cotta, honey and pollen
9
PUMPKIN CREAM AND TOASTED ALMOND ICE CREAM
10
CHOCOLATE AND HAZELNUT (tanzania 85%)
10
IDIAZABAL CHEESE IN TWO STAGES OF MATURATION
16
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.
Red prawn and fresh garlic
18
BOUCHOT MUSSELS, BASIL AND LIME
18
GRILLED GREEN BEANS, JOWL AND XIXA
21
Almería shrimp
21
Burrata and tomato tart
22
RAW RED TUNA WITH FIG AND BUCKWHEAT
26
"POCHAS" Fresh white bean and octopus salad
28
"POCHAS" Fresh white bean AND KOKOTXAS
32
Acorn-fed veal chop
49
White tuna belly and Anglet sweet pepper (kg)
90
Sole with orange beurre blanc
110
GRILLED PEACH ICE CREAM AND LEMON VERBENA
9
Grilled cherry and vanilla ice cream
9
Caramelized fig with english cream
9
GRILLED BREAD: AUBERGINE AND PINE NUTS, SPINACH AND YOGHURT, CARROT PURÉE
ROASTED BEETROOT, TANGY CURD AND CITRUS FRUITS
CRISTAL PEPPER AND ITS PIL-PIL
GRILLED LETTUCE HEARTS, AGED IDIAZABAL CHEESE AND HERBS
RAZOR CLAMS, GREEN SAUCE AND SPICY RADISH
MARINATED ANCHOVIES, LEMON AND GARUM
WHITE TUNA WITH TOMATO
IBERIAN PORK FAN AND MUSHROOMS MARINADE
PUMPKIN CREAM AND TOASTED ALMOND ICE CREAM
68 €