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Alameda Recalde, 4 · Bilbao Cocina ininterrumpida todo el día +34944231313



Sliced Bellota Ham with salmorejo and regañá crushed with mallet
Cantabrian Sea Anchovies in oil with chilli bonbon
Lobster salad with mustard caviar
Fresh oysters
Vegetables from our orchard with walnut ajoblanco
Gooseneck barnacles roasted over holm oak wood
Scallop Tartare with gazpacho
Grilled mushrooms with low-temperature eggs
Grilled hake barbels with squid powder
Grilled Octopus on Sweet Potato and Mango Spheres
Clams grilled over lemon wood
Grilled cockles from Cambados
Red Tuna Tartar with a Broken Egg



Sea Bream cooked Orio-style
Grilled Turbot from the Cantabrian Sea
Wild Ocean Sole
Grilled red bream
Wild Seabass
Grilled Hake nape
*After the cod has been caught it is put in salt giving it a distinctive flavour
Hake in a Green Sauce with Pea Caviar
Baby eels, only in season



Ox steak
1/4 Suckling lamb 24 h. 67º C
Fighting bull tail stew
Underdone grilled pidgeon
Trotters stuffed with mushrooms and truffles
Roast suckling pig confit in its own juice
Steak Tartare



Nitromousse at -196 degrees Centigrade
Homemade milk curd
Crème caramel with eggs from happy chickens
Roast pineapple with coffee and cinnamon
Our lemon pie
A winning quartet of shepherd cheeses
Toasted bread with cinnamon ice cream and lyophilized yogurt
Idiazabal hot cheese cake
Our own version of the strawberries with cream
Coulant of 80% chocolate

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