Menu
Grilled sea bream
Homemade chocolate truffle tart
Slightly Hot Red Peppers Mendavia
Peppers stuffed with spider crab forcemeat
Fresh lobster grilled
Mi-cuit
Navarra asparagus D.O.
Sheep’s milk curd
Seasonal “Gandarias” vegetables
“Gandarias” salad
Special salad
Turbot with its thickened sauté
Lemon sorbet with cava
Homemade apple cake
Tangerine sorbet with cava
Snails
Chocolate fondant
Broth with boiled egg
Crème caramel
Fisherman´s style clams
Grilled squids
Roasted baby lamb
Seafood soup
Pastry chef Rafa Gorrotxategi´s “Gandarias” cheesecake
Galician style octopus
Assorted frieds
Lamb chops
Lobster stir-fried with whisky
Pantxineta
Cheese board
Cheese with quince
Grilled monkfish with its fried sauce
Smoked Basque trout
Grilled red tuna on tuna carpaccio
Grilled shrimps
Whisky cake
Fillet steak
Grilled hake
Mixed salad
Old aged T-Bone steak
Roasted piglet
Assorted ice creams
Lobster salad
Grilled magret
Lettuce and onion salad
Mixed iberian “Joselito”
Pastry chef Rafa Gorrotxategi´s assorted biscuits
Cod cheeks in pil-pil sauce with clams
Old cow sirloin with foie in Oporto style
“Gandarias” leeks
Rice pudding
Anchovy fillets
Ox tail
Scrambled eggs with cod
Scotish or Irish coffee
“Gandarias” style cod with crystal peppers
Vegetarian salad
Baked spider crab
Yoghurt cream with crispy mango and strawberry syrup
Homemade cheesecake
Hake´s back of the neck
Tripes
