Menu

Starters

  • Flambéed sardines with roasted aubergine and olives (piece) 4
  • Iberico Ham from Extremadura with bread and tomato 20 / 12
  • Cheese from the French Basque region (Pure goats cheese) with tomato and Espelette pepper preserve 9
  • Tartare of marinated Norwegian salmon with smoked burrata 16 / 9
  • Mi-cuit foie gras shavings, apple jelly and crispy corn 16 / 9
  • Octopus salad with ratatouille and a sweet and sour sauce made with paprika from La Vera 17 / 9

The Vegetables

  • Sautéed spinach, poached egg and chopped chistorra sausage 12 / 7
  • Grilled baby leeks from the Basque Country with a hazelnut and black garlic glaze 14
  • Seasonal vegetables with a cream of chicken and ham soup 14 / 8
  • Roasted pumpkin with langoustines and a tomato and green olive vinaigrette 18

The Fishes

  • Hake fillet with a light, piquant pil-pil sauce 21
  • Cod with a pepper and tomato sauce 23
  • Monkfish with red Swiss chard and red mojo sauce 23 / 13
  • Grilled fish of the day with salt-baked sweet potato SPM

The Meating Meats

  • Homemade butifarra sausage (by the Rovira brothers, Catalonia) with purple onion 16 / 8
  • Guinea fowl thighs in pepitoria stew made with black beer 16
  • Confit peppers stuffed with beef snout 16 / 8
  • Beef cheeks with a Ramón Bilbao red wine sauce 18 / 10
  • Steak tartare with Meating French fries 23 / 12
  • Sirloin (T Bone) by weight served with French fries 58/kg

Desserts

  • Valrhona (90% cacao) chocolate “Coulant” cooked to order (8 mins) 7
  • Panna Cotta with Toffe 7
  • Emulsion of soft fruit with strawberries and yogurt ice cream 7
  • The ultimate cheesecake by MEATING 7
  • Olive oil brioche with “expresso martini” 8
  • Brioche toasted bread coated with caramelised custards 8