Menu

With red onion jam

D.O. Roncal, D.O. Idiazabal and Figarol goat’s cheese, served with quince paste and walnuts

With ember-roasted avocado cream, king prawn tartare and a vinaigrette made from the prawn heads

With Santoña anchovy, Idiazabal cheese shavings and roasted vegetable romesco

With parmentier, low-temperature egg and summer truffle

With roasted salmorejo, smoked sardine and dehydrated black olive

With foie gras mi-cuit and mostillo grape reduction

Subject to availability

With Maskarada pork jowl and citrus béarnaise sauce

Subject to availability

Finished Donostia-style

With sweet potato cream and red berry tea-infused plums

With Lodosa piquillo peppers and potato wedges

With apple cream

Walnut praline sponge cake, ice cream and intxaursalsa foam with caramelised walnut crumble

With sheep’s milk curd ice cream

With quince ice cream

Cascaraña biscuit on sheep’s milk cream with liquorice root ice cream

Blancmange with chocolate coins and Duke’s Gunpowder ice cream

White chocolate and yoghurt foam with popping candy