A. Noste

Assortment of cured Spanish charcuterie, often including Iberian ham, chorizo, and salami. Rich, savory, and melt-in-your-mouth flavors. To be enjoyed with bread or picos.

Three spreadable preparations based on vegetables: eggplant caviar, artichoke cream, and beetroot hummus. Creamy texture and varied vegetable flavors. Usually served with toast.

Spreadable preparation based on crushed sardines, often mixed with fresh cheese, herbs, and lemon. Pronounced but mild sea flavor. Perfect on toast for an aperitif.

Elongated shellfish cooked with garlic and parsley maître d'hôtel butter, enhanced with a touch of white wine. Tender and briny flesh with a rich and fragrant sauce. Eat the flesh directly from the shell.

Small fried Spanish green peppers seasoned with garlic and salt. They are generally mild, but some can be surprisingly spicy. Eat whole by holding the stem.

Fried battered bites filled with a thick béchamel sauce and cured Spanish ham. Crispy exterior and a melting, creamy center. A tapas essential.

Small sweet red peppers stuffed with a mixture of ricotta cheese and macadamia nuts. Mild and slightly smoky pepper flavor combined with the creamy freshness of the filling.

Fried chickpea flour fritters, here flavored with spicy chorizo and rosemary. Crispy outside and tender inside. A revisited specialty from the South.

Pork ribs (short ribs) tenderly cooked and marinated, served with sesame and kimchi (spicy fermented cabbage). Mix of meaty, savory, and spicy flavors with an Asian touch.

Toasted bread topped with fresh goat cheese, sweet honey, crunchy walnuts, and sweet potato. A sweet and savory balance with varied textures.

Thin slices of raw sea bream marinated in citrus vinaigrette and seasoned with Espelette pepper. Fresh, light, and tangy dish.

Uncooked pressed sheep's milk cheese, originating from the Basque Country and Béarn. Mild nutty flavor and firm texture. Often served with black cherry jam.

Thick Spanish potato omelet, here confited in duck fat with mild garlic. Soft texture and rich, gourmet taste. Eaten hot or warm.

Grilled or braised octopus piece, served with a virgin sauce with Asian and fruity notes (soy, honey, ginger, pomegranate, apple). Tender and slightly caramelized flesh.

Whole or chopped small squid, fried and sprinkled with Espelette pepper. Crispy and tasty, typical of Basque cuisine.

Marinated and fried chicken pieces for extra crispiness, served with creamy coleslaw and spicy wasabi mayonnaise. Comforting dish with a Japanese touch.

Duck hearts seared in a pan with garlic and parsley, then deglazed with aged Sherry vinegar. Firm texture and pronounced meat flavor, enhanced by the vinegar's acidity.

Pork cut (neck) slow-cooked in beer until tender, served with sautéed green or white beans. A rustic and flavorful dish.

Cod fillet cooked in an emulsion of olive oil and fish gelatin (pil-pil sauce), accompanied by garlic, chili peppers, and Basque ratatouille (piperade). Delicate flesh and creamy sauce.

Grilled duck breast over vine shoots for a smoky flavor, served pink with fried potatoes and spicy sauce. Rich and tender meat with crispy skin.

Diced and fried potatoes, topped with a spicy tomato sauce and sometimes aioli. An absolute classic of Spanish tapas.

Fresh green beans steamed or sautéed. A simple and light vegetable side dish.

Traditional Basque dish made of sweet peppers, bell peppers, onions, and tomatoes simmered together. Similar to ratatouille, very fragrant.

Sophisticated finger-shaped dessert, combining multiple chocolate textures (mousse, tuile) with the crunch of almonds and pistachios. Intense and gourmet.

Crispy tartlet filled with poached pear, accompanied by a rich ganache flavored with oregano and pistachio. A fruity dessert with an original herbaceous note.

Typical shortbread cake from the region, here filled with black cherry jam (sometimes with cream). Crumbly texture and fruity center.

Two scoops of artisanal ice cream or sorbet. Refreshing at the end of the meal.

Classic champagne, fresh and fruity, ideal for an aperitif or to celebrate an occasion.

Top brand champagne, known for its structure, freshness, and notes of yellow fruits and brioche.

Rosé version of the famous champagne, offering red fruit aromas (strawberry, cherry) and beautiful liveliness.

Languedoc red wine served by the pitcher. Generally full-bodied and spicy.

Light lager-style blonde beer. Refreshing and thirst-quenching.

Amber Basque beer flavored with Patxaran (sloe liqueur). Unique fruity and aniseed flavor.

Traditional Basque cider (Sagardoa). Dry, lightly sparkling, and tart.

Classic French cocktail based on champagne and fruit liqueur (cassis, blackberry, or raspberry). Sparkling and sweet.

Refreshing Andalusian cocktail mixing dry Sherry wine (Manzanilla) with sparkling lemonade and mint.

Reimagined Spritz using Basque Patxaran instead of Italian bitters. Fruity with an aniseed touch.

Floral variation of Spritz using St Germain elderflower liqueur. Sweet and fragrant.

Rich and creamy dessert cocktail reminiscent of tiramisu, with notes of coffee and almond.

Famous Cuban cocktail based on rum, mint, lime, and soda. Fresh and tangy.

Festive Spanish drink based on red wine macerated with fruits and spices. Sweet and fruity.

Fruity non-alcoholic cocktail dominated by peach and pineapple, topped with lemonade.

Alcohol-free alternative to Spritz, flavored with spices and elderflower. Sparkling and complex.

Natural French sparkling mineral water.

Cola soda, classic or sugar-free version.

Cola soda made in the Basque Country. Less sweet than standard cola.

Sweet sparkling lemon-flavored soda.

Glass of water mixed with a fruit syrup of your choice.

Fermented ginger drink, spicy and refreshing, homemade.

Artisanal tonic water flavored with herbs and citrus. Characteristic bitterness.

High-quality artisanal fruit juices.

Short and strong Italian coffee.

Two shots of espresso in a large cup.

Espresso with a drop of hot milk.

Large coffee with lots of hot milk.

Espresso topped with a creamy milk foam.

Black tea flavored with bergamot.

Japanese green tea with vegetal and marine notes.

Hot chamomile flower drink, soothing and caffeine-free.

Still filtered table water.

Filtered and carbonated table water.