La Bodega tabac

A complete dinner menu including three courses: an appetizer, a main course, and a dessert. The diner composes their meal by freely choosing from the dishes offered on the à la carte menu.

A generous plate of homemade foie gras, with a rich and melting texture. Served with crispy warm toasts and a sweet onion jam to balance the flavors.

A charcuterie terrine prepared with duck magret and wild mushrooms (porcini and chanterelles). A cold dish with rustic and forest flavors.

A traditional Basque stew made with thinly sliced veal, sweet peppers, onions, and local ham. A flavorful and slightly spicy slow-cooked dish.

Pan-seared duck pieces accompanied by porcini and chanterelle mushrooms. A warm dish highlighting poultry and wild mushrooms.

Beef chuck, a tender and gelatinous cut, cooked in an Irouléguy red wine sauce. A rich stew typical of the Basque region.

A Basque version of veal blanquette. Veal stew slow-cooked in a creamy white sauce with vegetables. Tender meat and mild flavors.

A classic and comforting dessert made from round rice slowly cooked in sweetened and flavored milk. Creamy and melting texture.

The iconic cake of the Basque Country. A golden and crumbly shortcrust pastry, traditionally filled with pastry cream or black cherry jam.

The traditional Basque egg flan. A firm yet melting dessert cream, served with a drizzle of liquid caramel.