GroundsModel of buildingChinaPrawn’s Sand: Oyster leaf, Mussel with ‘shell’, sea urchin sponge, beach pebbles (shallot and corn), codium seaweed Coral (goose barnacles tasting tempura)looking out the windowPrawns ready to cook at the tableCookingPlated Prawns and French green beans (and the green beans cream) in “Orujo” fireplaceXangurro in Essence, its Coral Blini and “Gurullos”: The crustacean’s meat is reinforced by its juice. Accompany with the pasta that looks like rice grainsbread serviceCuttlefish Roller, rice krispies, mustard herbsGreen broth infusion, red prawn and smoked “Salt cured” monkfish.A little obulato wrap with monkfish crispInteriorInteriorPart that can be shut offView from the window by the tablePasta Carpaccio, piquillo and iberic with Parmesan shrooms: housemade pasta with Piquillo and Iberic flavour. It feels like eating cold meat even though it’s vegetableSauted fresh foie gras with “Salt flakes and grain pepper”Turbot with its “Fake Kototxa”: all Turbot with pil-pil sauce and a crispy chip of its own skinHake and its Kokotxa with oyster leaf and “Mussel’s beans”wine frontwine backpresentationplate with sauceextra sauce“Desalted” cod with eatable shavings and cod tripes in tomato waterfinished productGrouper with cous cous with cockles and the foam of the waves as a sauceRoasted suckling pig with tomato “Bolao” and Iberian emulsionCute little pig chipRoasted pigeon with a touch of mole and cocoa“Xaxu” and coconut iced mousse: Tolosa traditional little cake: egg and almond with a side of foaming coconut ice creamMilk and grape, cheese and wine in parallel evolution: Grapevine, curded sheep milk and walnut. Powdered fresh cream and chive and grapes. Quark cheese with nutmeg and pink pepper aroma, must of tapioca and tomato. Torta of grape with soaked raisins. Brandy sirop with gorgonzola cheese ice creamMore viewOrange “Tocino de Cielo” sheet with fruit leaves: a sweet dessert, the tocino is, but with the sourness of the orange it gets lighter. The fuite leaves can be taken by hand and the spoon should scratch the bottom of the plate“Peeling off peaches”: creamy peach slices and the skins that are not skins with almond ice creama few extra treatscoffeeChef Pedro Subijana Reza
