Pakito

High-quality Spanish dry-cured ham, from Iberian pigs. The meat is dark red, marbled with fat, with an intense, nutty flavor. Served in thin slices, to be enjoyed as is.

Spicy Spanish dry sausage with smoked paprika (pimentón). Firm texture and bold flavor. Ideal for sharing as an appetizer.

Fine dry sausage typical of Catalonia. Mild, slightly peppery taste and tender texture. Often eaten with the casing.

Traditional country pâté enhanced with local Espelette pepper. Rustic flavor with a slight warmth at the end of the palate. To be spread on fresh bread.

Small fresh chorizos cooked on the grill or in a pan. They are juicy, hot, and release a paprika-scented oil. Served hot.

Assortment of regional cured meats (ham, sausage, pâté). A variety of local textures and flavors. Perfect for discovering Basque terroir.

Large platter combining cured meats and cheeses. Offers a complete meal or a hearty appetizer to share. Served with bread.

Pressed sheep's milk cheese, typical of the Pyrenees (like Ossau-Iraty). Mild and fruity flavor. Often served with black cherry jam.

Whole Camembert baked until runny, topped with black cherry jam. Rich and creamy sweet-and-savory mix. Eaten by dipping bread into it.

Creamy Italian fresh cheese served with Spanish dry-cured ham. Contrast between the milky sweetness of burrata and the saltiness of the ham. Served chilled.

Selection of seasonal raw vegetables (crudités). Crunchy, fresh, and light. Usually served with a dipping sauce.

Breaded and fried mozzarella cheese sticks. Crispy on the outside and melting on the inside. Served hot.

Fried sweet potato sticks. Slightly sweet flavor and soft texture. A colorful alternative to classic fries.

Thin slices of homemade fried potatoes. Very crispy and salty. The classic aperitif snack.

Small fried green Spanish peppers in olive oil and salted. Generally mild, but some can be surprisingly spicy. Eaten whole with fingers (except the stem).

Small sardines preserved or marinated with a hint of chili. Intense and spicy marine flavor. Served on bread or with a fork.

Marinated and grilled or fried chicken wings. Tender meat and crispy or glazed skin. Eaten with fingers.

Squid rings coated in batter. Crispy and golden, with tender flesh (like 'Calamares a la romana'). Served with lemon.

Breaded and fried croquettes made with béchamel and filling (usually ham or cheese). Very creamy inside and crispy outside. A classic Spanish tapa.

Chef's special creation varying daily. Allows tasting seasonal products. Ask the waiter for the composition.

Traditional Basque cider (Sagardoa). Dry, tart, and less fizzy than Norman ciders. Authentic fermented apple taste.

Spanish blonde lager beer served on tap. Light, refreshing with a fine bitterness. Best served very cold.

Tequila-flavored blonde beer. Sweet and festive taste with citrus notes.

Light Mexican blonde beer. Often served with a lime wedge in the neck. Very refreshing.

International blonde lager beer. Balanced taste of malt and hops. A classic.

Spanish cocktail based on wine, macerated fruits, and sometimes spices. Sweet, fruity, and refreshing.

Traditional Basque liqueurs. Manzana is green apple (fresh and tart), Patxaran is sloe berry (anise and red fruits). Sweet digestifs.

Pastis de Marseille. Anise liqueur served diluted with fresh water and ice. The quintessential French aperitif.

Classic spirits served by the glass. Can be accompanied by a soda (supplement possible).

Mixtures of alcoholic beverages prepared by the bartender.

Aged French eaux-de-vie. Calvados is apple-based, Cognac is grape-based. Complex and aromatic digestifs.

Rum infused with fruits and spices. Sweet and very fragrant flavor. Often a homemade specialty.

Bottle of mineral water, still or sparkling.

Spanish citrus soda (lemon or orange). Intense taste and less sweet than other sodas.

Classic cola soda, original or sugar-free version.

Natural French sparkling mineral water, very fizzy.

French orange and pulp-based carbonated drink. Shake before opening.

Various fruit juices served by the glass.

Energy drink added as a supplement (often with alcohol).

Classic or decaffeinated espresso. Served black and short.

Light and very fresh Portuguese white wine. Often slightly fizzy. Ideal in hot weather.

Pale and elegant rosé from Provence. Fine aromas of summer fruits.

Spanish sparkling wine made using the traditional method. Dry and brioche-like, similar to Champagne.

Prestigious French sparkling wine. Symbol of celebration.