Menu
| Tôpa Guacamole | 9 / 16 |
|---|---|
| Chicken croquetinhas, coriander and mint | 7 / 13 |
| Marinated anchovy toast with caramelized onion and olives | 8 / 15 |
| Scallop ceviche in its shell with strawberry and rhubarb | 13 |
| Grilled “begihandi” (large squid), Pelayo-style stew & smashed patacón | 22 |
| Bonito del Norte tiradito, apple water and pickled cherries | 11 / 19 |
Quesadillas with homemade wheat tortillas
| Tôpa cheese and seasonal mushrooms (2 pcs.) | 9 |
|---|---|
| Tôpa cheese and Euskal Txerri pork dewlap (2 pcs.) | 8 |
| Tôpa cheese and Iberian ham (2 pcs.) | 8 |
Tacotalos with homemade corn and millet tortillas
| Basque-style al pastor (2 pcs.) | 9,5 |
|---|---|
| Rosarito-style fried shrimp (2 pcs.) | 9,5 |
| Roast beef with pebre and macha sauces (4 or 6 pcs.) | 9 / 16 |
Charcoal Grill
| Iberian pork MacOndo burger | 15 |
|---|---|
| Chicken anticuchos with manchamanteles sauce | 9 / 16 |
| Pork short ribs with kalimotxo sauce, green chimichurri and salted potatoes | 18 / 32 |
| Basque-style grilled beef, red chimichurri and Francis Mallmann-style potatoes | 44 €/kg |
Every Thursday and Sunday
| Roasted Lumagorri chicken | 18 |
|---|
Happy Ending
| Churros with orange and lime | 9 |
|---|---|
| Strawberries with mascarpone foam | 9 |
| Egg flan with corn cream | 7 |