Almond milk savoury blancmange with smoked sardine.

Beef chop–scented smoked butter.

–

Ingot of steak tartar.

Idiazabal Burrata with pesto and sun-dried tomatoes.

Artichoke flower with iced foie gras.

Baserri farmhouse-style egg yolk with panceta cured belly pork and trufle.

–

Salt cod with a potato, leek and black olive emulsion.

Iberian pork cheek with a cauliflower purée and an iced requesón curd cheese dusting.

–

Goxua Basque dessert in our style.

Cheese textures.

Petit fours.

–