Chorizo and beef sausage accompanied by grated local tomato, smoked honey with aromatic herbs, citrus fruits and Aitaren bread.

Carpaccio of our oxen marinated in Pomal Crianza wine, roasted red pepper gelée, 12 months cured cheese from Galician cows and Italian white truffle butter.

Anchovies from Santoña preserved in organic cow's butter, hollandaise au gratin and pickles marinated in yuzu vinegar.

Marinated tuna from Bermeo, homemade egg yolk marinated in its marinade, red onion, passion fruit and limoncello.

Artisan burrata made in Bilbao, tomato concasse, Provençal herb emulsion, marcona almond crumble and truffle and lavender perfume.

Salad of hand-peeled and pickled Tudela I.G.P. artichokes, pistachio aguachile, black fig salmorejo and smoked beef bacon salt.

Grilled veal sweetbreads, farmhouse egg cooked at 65º, caramelised and smoked onion, green mojo and boletus bearnish.

Txistorra (a traditional Basque stew), truffled potato velouté, organic cow's butter and flambadou flambéed bao bread with beef fat.

Creamy croquettes of our beef with slightly spicy Espelette pepper.

Boletus confit in savory consommé, low-temperature egg, potato parmentier au gratin and demi-glace of our oxen.

Oysters Guillardeau nº 2, gently cooked at the table, smoked Galician blonde beef belly veil with grapefruit and dill foam (minimum 2 units).

Wild red tuna flambéed with Korean barbecue, pickle trinxat and essence of A.O.V.E. and citrus.

Vieiras asadas, gazpachuelo de cerezas, huevas de trucha del Pirineo navarro y esencia de A.O.V.E. y plancton.

Beef sirloin steak tartar, traditional seasoning according to the customer's taste, accompanied by our blown bread.

Beef sirloin Amaren selection.

Filet mignon of beef tenderloin, (500gr approx.)

Beef tenderloin on the bone matured for 30 days.

Sirloin steak from our oxen.

Sirloin steak from our oxen plated in 24 carat gold.

Grilled imperial cod loin, caramelised and smoked onion with light cream of amanita caesarea.

Imperial cod loin in pilpil sauce made with early harvest virgin olive oil.

Grilled wild red tuna, coconut and marcona almond ajoblanco, wood-roasted piquillo chili jam and reineta apple gelée.

Chocolat

La Barraca Trilogy

The Marina Café

Babette's Feast