Saint-Jean-Pied-de-Port

An assortment of 3 items chosen from the tapas menu. Perfect for those who want to enjoy various flavors in small portions. You can also order by chef's selection.

A generous assortment of 5 items chosen from the tapas menu. Recommended for sharing between two people.

Cured ham from the Basque Country, straddling France and Spain. It features a rich umami flavor and moderate saltiness, pairing well with wine.

A traditional Basque home-style dish of stewed bell peppers, tomatoes, onions, etc. The sweetness of the vegetables is concentrated, and while similar to ratatouille, it has a distinct chili pepper flavor.

Bite-sized croquettes made with salt-cured salt cod (bacalao). Crispy on the outside, creamy on the inside, with the saltiness of cod as an accent.

Large mushrooms stuffed with minced meat and baked. The juicy mushroom juices and the flavor of the meat fill your mouth.

Shrimp simmered in olive oil with garlic and chili peppers. Similar to ajillo, but characterized by the emulsified, thickened sauce from the oil and gelatinous ingredients.

Oysters and mushrooms sautéed in parsley butter with garlic (escargot butter). The aroma of herbs and the richness of the butter enhance the umami of the oysters.

A Basque street food item consisting of chorizo sandwiched between thin corn flour pancakes called "Talo". The fragrant dough and spicy sausage are a perfect match.

A set of minced meat cutlet and croquettes made with meat from a select butcher. Enjoy the juicy, meat-filled flavor and crispy coating.

A dish of beef tripe (honeycomb) simmered until tender with tomatoes, vegetables, and spices. It lacks the characteristic smell of offal and has a rich, slightly spicy flavor.

A jet-black dish of baby octopus stewed in its own ink. Despite its appearance, the flavor is delicate, concentrating the umami of the sea and its richness.

Fresh vegetables served with a rich chickpea dip sauce, similar to hummus. A healthy yet satisfying dish.

A Basque-style pork pâté. It features a coarse texture with spices and herbs, and is exquisite when eaten with bread.

A salad of fresh spinach with crispy fried bacon and a warm dressing. Enjoy the slightly wilted texture of the leafy greens.

"Plancha" refers to griddling. Fresh squid and vegetables are grilled on a hot plate to bring out their natural sweetness and aroma.

A savory tart made with an egg and cream mixture, with cured bacon added. Features a fluffy texture and the savory flavor of bacon.

A dish of pork offal and salty cured ham sautéed with garlic, etc. A rich dish that pairs well with drinks.

Chicken liver is pureed and made into a mousse with fresh cream. It has a smooth texture and rich flavor, pairing well with baguette.

Salt-cured green olives. Their refreshing saltiness and fresh flavor make them a classic appetizer.

Assortment of Basque cured meats. Enjoy cured ham, pâté, and rillettes (meat cooked in fat and pureed) all at once.

A black sausage made from pork blood and fat, and spices. It has a unique appearance but is rich, flavorful, and has a creamy texture.

A Spanish dish where rice, soup, and ingredients are cooked together in a flat pan. The umami of seafood or chicken and vegetables permeates each grain of rice.

A dish of sweet Basque red peppers (Piquillos) stuffed with snow crab meat. The sweetness of the peppers and the umami of the crab are elegantly balanced.

A hearty salad combining sheep's milk cheese (Brebis), spicy chorizo, and a runny poached egg. Enjoy a variety of textures and flavors.

A traditional Basque dish of two types of squid stewed in squid ink sauce. Features a rich sea flavor and a deep, dark sauce.

A dish of high-quality wagyu beef steak served with creamy potato gratin (Dauphinoise). The rich flavor of the meat complements the richness of the gratin.

Grilled Basque "Kintoa" pork, a rare breed. The fat is sweet, and the meat is fine-grained and juicy.

Shrimp and salt cod slowly simmered in low-temperature olive oil, emulsifying the sauce. The thick, rich sauce coats the ingredients.

Roasted duck breast (magret de canard) from ducks raised for foie gras. It features a rich red meat flavor and sweet, fattyเนื้อ.

Assortment of 2 carefully selected French cheeses. Perfect with wine after a meal.

A traditional Basque pastry baked with custard or cherry jam inside a thick cookie dough. It has a crispy and crumbly texture.

A daily changing dessert made with the chef's recommendations. Please ask our staff for details.

A rich cheesecake with a burnt, dark exterior. The exquisite balance between the fragrant bitterness and the sweet cream cheese inside.

A course menu including appetizer, main dish, and dessert. Enjoy a full Basque course.