AMALUR

A classic Basque pintxo (skewer). Typically consists of an olive, a green chili pepper, and an anchovy. Salty, pickled, and slightly spicy flavor.

Small green peppers fried in olive oil and sprinkled with sea salt. They have a mild, sweet flavor, though occasionally one might be spicy. Soft and blistered texture.

Stuffed mussels, often breaded and fried. Served in the shell with a creamy, savory filling. Crispy on top and soft inside.

Fresh raw oyster served with a tangy tomato-based dressing. Briny, sweet, and metallic flavors. Slurp directly from the shell.

Rustic bread made with a natural fermentation starter. Chewy texture with a crisp crust and slightly sour taste. Served with creamy salted butter.

Cured beef from León, Spain, seasoned with Espelette pepper. Smoky, savory, and thinly sliced. Similar to beef prosciutto.

Spicy Spanish pork sausage grilled until charred. Smoky, paprika-rich flavor with a firm texture. Served in slices.

Medium-fatty tuna sashimi, dry-aged for concentrated flavor. Rich, buttery texture that melts in the mouth. Served raw.

Slices of raw red mullet fish lightly seared with a torch. Delicate sweetness with a smoky char on the skin. Tender texture.

A fresh salad with mixed leafy greens. Crisp and refreshing. Typically served with a light vinaigrette.

Sweet red peppers from Spain, grilled to enhance their natural sugars. Smoky, soft, and savory. Often served warm.

A refreshing vegetable dish featuring crisp cucumber, radish, and peas. Dressed with a tangy vinaigrette. Crunchy and acidic.

Fresh local tomatoes served with homemade dried fish flakes (bonito). Umami-rich and savory combination with juicy sweetness from the tomatoes.

Sweet baby corn served with a rich, creamy egg yolk confit and aromatic black truffle. Earthy and savory flavors.

Sweet sugar peas served with clams cooked in a traditional Basque Pil-Pil sauce (garlic and oil emulsion). Garlicky, savory, and sweet.

Rice cooked with squid ink, giving it a black color and briny flavor. Served with garlic mayonnaise (alioli). Rich and savory.

Sardines from Brittany, fried until crispy. Served with Tximitxurri (a Basque herb sauce). Oily fish with fresh, herby flavors.

White fish (hake) served with tender green asparagus and a creamy citrus sauce. Mild, flaky fish with bright, tangy accents.

Slices of duck breast served over hearty lentils and pickled peppers (Piparra). Rich, meaty flavor balanced by earthy legumes and acidic peppers.

Pressed lamb meat terrine served with cauliflower and kale. Rich and savory meat dish with vegetable accompaniments.

Fresh clams cooked to highlight their natural sweetness. Briny and savory. Typically eaten by hand or with a fork.

Premium red prawn from Sicily, known for its intense sweetness and bright red color. Often served raw or lightly cooked. Creamy texture.

A large white fish with firm, flaky flesh. Mild but distinct flavor. Grilled or pan-seared.

A flatfish with delicate, fine-textured white meat. Mild and sweet flavor. Often grilled or pan-fried whole.

Premium beef ribeye from the Simmental breed, dry-aged for tenderness and flavor depth. Rich marbling and beefy taste. Grilled.

A large cut of Black Angus striploin steak, dry-aged for concentrated flavor. Juicy and tender with a strong beefy profile. Good for sharing.

Marbled pork collar from Spanish Iberico pigs. Rich, nutty flavor due to the pigs' acorn diet. Juicy and tender when grilled.

Meat from the head of a young pig. Very tender with crispy skin and rich gelatinous texture. Intense savory flavor.

Creamy milk-flavored ice cream served with crunchy salted almonds and fresh strawberries. Sweet, salty, and fruity balance.

Rich chocolate cake served with cream and a drizzle of olive oil. Dense and moist. The optional caviar adds a salty, luxurious contrast.

A complete meal featuring a large dry-aged steak. Accompanied by salad, fries, and fried peppers. A traditional Basque steakhouse feast.