Mikeltxo

Small fried breaded bites, crispy on the outside and melting on the inside. Filled with ham, beef, or small squid (chipiron). A classic tapas to share.

Rustic pâté made from seasoned pork. Dense texture and rich flavor. Served cold, usually with bread and pickles.

Thin slices of beef, seared on the outside and raw on the inside. Blonde de Galice beef, renowned for its tenderness. Lightly seasoned to enhance the meat's flavor.

Smooth and creamy pumpkin velouté, enhanced by the Basque Espelette pepper. Served with a drizzle of cream and crispy toasted bread.

Hard-boiled eggs served with a creamy homemade mayonnaise and enhanced with chorizo for a spicy and smoky touch. A revisited classic bistro starter.

Whole leeks grilled over a wood fire, giving a smoky flavor and a melting texture. Seasoned with a sweet and sour mustard and honey vinaigrette.

Very thin slices of marinated raw beef. Served with shavings of Basque sheep cheese (Ossau-Iraty). Fresh and delicate.

Traditional country pâté from a renowned charcuterie maker in Bayonne. Flavorful and authentic, to be enjoyed with bread.

Homemade salmon gravlax, marinated in salt, sugar, and dill. Served with a light whipped cream flavored with yuzu (Japanese citrus) and chives. Melting texture and fresh taste.

Thick and tender beef fillet steak, Blonde de Galice breed. Topped with a creamy and peppery sauce. High-quality red meat.

Artisanal pork sausage from the Basque Country. Grilled to be juicy and flavorful. A simple and authentic dish.

Grilled octopus tentacles over a wood fire, tender with a smoky flavor. Served with a fresh herb, garlic, and vinegar sauce (Chimichurri).

Mussels cooked over a wood fire, giving them a unique flavor. Served with a creamy, slightly spicy chorizo sauce.

Very large piece of high-quality black pork, to share. Marbled, juicy, and very flavorful meat. Ideal for 2 people or more.

Imposing beef rib aged for 40 days to intensify flavor and tenderness. Marbled meat, rich in flavor. To share among guests.

Traditional creamy rice pudding cooked slowly in sweetened milk and flavored with Madagascar vanilla. Sweet and comforting.

Dessert cream similar to crème brûlée, flavored with Tonka bean which evokes vanilla and almond. Crispy caramelized surface.

Light and airy mousse made with intense dark chocolate. Enhanced by a hint of fleur de sel to bring out the cocoa flavor.

Basque-style cheesecake, baked, often without a biscuit crust and creamy in the center. Flavored here with lime zest for freshness.