Pantxineta

Turbot with its thickened sauté

Slightly Hot Red Peppers Mendavia

Fillet steak

Grilled shrimps

Idiazabal cheese and anchovies salad

Cod cheeks in pil-pil sauce with clams

Old cow sirloin with foie in Oporto style

Mi-cuit

Galician style octopus

Grilled monkfish with its fried sauce

“Gandarias” style cod with crystal peppers

Fisherman´s style clams

Seafood soup

Chocolate fondant

Peppers stuffed with spider crab forcemeat

Grilled sea bream

Pastry chef Rafa Gorrotxategi´s “Gandarias” cheesecake

Caramelized french toast with cinnamon and coffee ice cream

Mixed iberian “Joselito”

Cheese with quince

Roasted baby lamb

Lettuce and onion salad

Yoghurt cream with crispy mango and strawberry syrup

“Gandarias” salad

Lemon sorbet with cava

Grilled magret

Lobster stir-fried with whisky

Mixed salad

Old aged T-Bone steak

Assorted ice creams

Assorted frieds

Anchovy fillets

Tangerine sorbet with cava

Grilled hake

Roasted piglet

Navarra asparagus D.O.

Lobster salad

Cheese board

Baked spider crab

Fresh lobster grilled

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