The house menu

Our potato salad with flaked cod, house mayo and a hit of olive.

Creamy within, crisp without. Two fillings so you don't have to choose.

Lightly fried, fresh of the day, with lemon.

Peppers, onion and tomato stewed with egg. Basque by the book.

Cod loin and its emulsion, bound with patience. The Basque classic.

A spoon-deep tuna and potato sailors' stew. Comforting.

Creamy egg with sautéed monkfish and prawns. Simple and moreish.

Aged rib chop over coals, seared outside, red within. To share.

Farmhouse chistorra reduced in cider. To whet the appetite.

Rosemary-roasted potato, porcini, foie and pata-negra ham. The Vegueta winner.

Creamy, with seasonal mushrooms and prawns. Market depending.

A selection led by smoked Idiazábal, with quince and walnuts.

Creamy, burnished on top, baked the proper way. The real one.

Basque white, fresh and slightly sparkling. Poured at the table.

Natural Basque cider to pour. Topa!