BISTRONÓMIC MENU € 50/pers.

(Menu consisting of bread, previous appetizers, starter, main course and dessert. Drinks not included, VAT included)

STARTERS

Oyster’s trilogy, at natural, with ponzu sauce and trout roe, and in bloody mary sauce

Smoked eel,  foie, apple with caramelized onion, salad and balsamic

Our famous prawn croquette, with Kataifi, and peanut romesco

Sea urchins gratin in cava reduction (11,00€)

Paff pastry soup with boletus and chestnuts, with Iberian dewlap meatballs and truffle

Farmer egg at 63ºC, melanosporum truffle, roasted dewlap and  truffled parmentier

Boletus sautéed with slices of foie, melonosporum truffle and egg yolks

Confit artichokes, sautéed cuttlefish, Iberian ham cream and slices of ham 

Red tuna usuzukuri, tomato, black olive, spring onion and eel sauce

Crab’s ravioli in donostiarra style, with wonton pasta ravioli and spectacular sea urchin cream

 

FISH

 

Cod’s premium tenderloin, confit at 65ºC sanfaina quenelle and cauliflower cream

Sea cucumber with sea urchin and cod tripe, in delicious saffron pil-pil (13,00€)

Grilled scallops in creamy parsnip, candied jowls, granny apple and teriyaki sauce

Red mullet with crispy skin, in suquet, tile and plankton mayonnaise

Roasted sea bass supreme, crab’s cream and dark background of its thorns

Hake’s kokotxas, in foie pil pil and mushroom veil

 

OUR FAMOUS RICE “A LA LLAUNA” (€ 9.00)

with Palamos prawns with its coral background 

with sea cucumbers, little cuttlefish and cod tripe

with Bresse’s Pigeon, boletus and artichoke

 

MEAT

 

Steak tartar sirloin, cut with a knife, with truffle and frites

Matured cow grilled loin, demi-glace sauce, with potatoes

Giant chicken’s cannelloni, mushroom cream, carcases sauce and melanosporum truffle

Suckling pig, with topinambur cream and caramelized echalottes

Surf and turf of  Bresse’s pigeon in two cookings with Palamos prawn (16,00€)