What
Michelin say, ‘This famous restaurant
occupies a large house over a century in age, in which the bar and two
contemporary dining rooms come as a pleasant surprise. Guests can savour
superb, innovative cuisine from the renowned father and daughter team. There is
also an experimental workshop and a hugely impressive wine cellar.’
Morcilla con cerveza y
mango
(Black pudding with beer & mango)
Plátano y begi haundi
(Banana & squid, Begi Haundi
Stout beer by Basqueland Brewing Project)
Navaja y Calabaza (Razor clams &
pumpkin)
Gyoza de gambas y
moringa
(Moringa & prawn gyoza)
Jamón de pato, anguila ahumada y garbanzo (Duck ham, smoked eel & chickpea)
Bogavante con polen de
abeja
(Lobster with bee’s pollen)
Estratos y kokotxas
Cardos y alcachofas
Carrillera con tef (Beef cheeks with teff)
Luna cuadrada (Luna chocolate cube
with a fluid core of mint, neroli & kiwi)
Date
of lunch: 22/02/17 – I dined from the a la carte menu.
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