La Kontxa

Very crispy Spanish bread with an airy crumb, rubbed with tomato or garlic. A classic tapas base, light and flavorful.

Traditional Spanish drink made from red wine and macerated fruits. Sweet, fruity, and refreshing, served with ice cubes.

A variation of classic sangria made with white wine. Lighter with pronounced citrus notes, ideal for an aperitif.

Popular Spanish cocktail mixing red wine and sparkling lemonade. Less alcoholic than sangria, very refreshing in summer.

Dry, slightly sparkling white wine from the Basque Country. It offers a crisp acidity and fresh citrus aromas.

Rosé version of the typical Basque wine, fresh and mineral. Perfect to accompany tapas or seafood.

Traditional Basque appetizers served on a slice of bread. Each variety offers a unique flavor combination, from ham to fish.

Selection of typical Spanish cured meats such as chorizo and ham. Ideal for sharing to discover different aged flavors.

Shredded meat pâté served with sweet pickled green peppers. A mix of savory fat and crunchy acidity.

Spanish dry-cured ham from the mountains. Thin slices with a firm texture and characteristic salty taste.

Duo of Iberian sausages, including spicy chorizo. Made from acorn-fed pigs, offering a rich and intense flavor.

High-quality ham from Iberian black pigs, served with bread rubbed with tomato. The melting fat of the ham pairs perfectly with the freshness of the bread.

Traditional Basque sheep's cheese, here flavored with truffle. Firm texture and nutty taste enhanced by the earthy aroma of truffle.

Selection of fresh shellfish of the day. The variety depends on the catch and the season, usually served plain or marinated.

Breaded and fried croquettes with a creamy béchamel inside. Crispy on the outside and melting on the inside.

Thick Spanish omelet with potatoes. Dense and moist texture, served by the slice.

Small fried green peppers sprinkled with sea salt. Generally mild, but some can be surprisingly spicy.

Melted and grilled provolone cheese, often served hot and stringy. Rich and savory, to be eaten with bread.

Basque corn galette filled with sheep's cheese and peppers. A kind of local pizza, rustic and delicious.

Corn galette filled with cheese and cured pork belly (ventrèche). Delicious mix of creamy and salty.

Corn galette with sheep's cheese and spicy chorizo. A spicy and hearty classic.

Corn galette with a special filling that changes daily according to the chef's inspiration.

Large grilled bone-in beef steak, ideal for sharing. Tender and juicy meat with a pronounced flavor.

Spicy minced veal dish (Axoa) topped with mashed potatoes and gratinéed with sheep's cheese. A very rich and comforting Basque dish.

Small square pasta baked in a gratin with plenty of melted sheep's cheese. Creamy and filling.

Grilled duck breast served with a sweet and sour black cherry sauce. The classic pairing of duck and red fruits.

Delicate white fish simply cooked with garlic. Light and flavorful.

Large prawns quickly grilled on a hot plate and seasoned with Basque pepper. Firm flesh and slightly spicy taste.

Traditional shortbread cake filled with pastry cream or black cherries. Crispy texture and soft center.

Classic airy dessert rich in chocolate. Molten and sweet.