Peppers stuffed with spider crab forcemeat
Turbot with its thickened sauté
“Gandarias” salad
Slightly Hot Red Peppers Mendavia
Grilled shrimps
Cheese board
Anchovy fillets
Mixed iberian “Joselito”
Old cow sirloin with foie in Oporto style
Fillet steak
Fisherman´s style clams
Chocolate fondant
Mi-cuit
Fresh lobster grilled
Grilled hake
Lettuce and onion salad
Lobster stir-fried with whisky
Caramelized french toast with cinnamon and coffee ice cream
Mixed salad
Galician style octopus
Roasted piglet
Navarra asparagus D.O.
Tangerine sorbet with cava
Roasted baby lamb
“Gandarias” style cod with crystal peppers
Idiazabal cheese and anchovies salad
Pastry chef Rafa Gorrotxategi´s “Gandarias” cheesecake
Seafood soup
Grilled monkfish with its fried sauce
Grilled magret
Yoghurt cream with crispy mango and strawberry syrup
Pantxineta
Lemon sorbet with cava
Assorted frieds
Cod cheeks in pil-pil sauce with clams
Old aged T-Bone steak
Assorted ice creams
Cheese with quince
Baked spider crab
Lobster salad
