| SPECIALITIES
We can satisfy the most demanding palate with our extensive menu, but we'd like to suggest :

COD OMELETTE: The close relationship between cider and cod began many centuries ago when fishermen in the Cantabrian sea went out in search of whales and cod with barrels full of cider in the holds of their ships. What makes this typical dish from the Basque Country special is the contrast between the sweetness of the caramelised onion and the savouriness of the cod that, in combination with the refreshing sensation of the parsley mixed with egg, makes every bite a symphony of opposing yet complementary flavours.

COD in CIDER: From the best fisheries in Northern Europe. White fish with firm flesh and a delicate flavour. It has nearly exceptional nutritional value. It's prepared with our traditional recipe with a dash of cider, in the best northern style.

CHORIZO in CIDER: It's hard to imagine a dish that's so good yet so simple. The only secret is the ingredients; traditional natural cider and some good local chorizo. Perfect with a piece of bread...

CABRALES CHEESE, APPLE AND WALNUT SALAD: A salad with contrasts for daring tastes, where the most important part is knowing how to make combinations. Cabrales D.O. cheese, green apples, walnuts and a touch of wild berries. It's an intense flavour experience.

ASTURIAN BEANS: Fabada Asturiana, the most typical traditional Asturian dish. It's a big and popular dish that gives you a lot of energy. There's only one secret to making it, which is to use authentic Asturian products "fabes" (beans) and "compango" (chorizo, black pudding and bacon) and of course, lots of love.

SCORPIONFISH PUDDING: The scorpionfish is most likely one of the ugliest fish in the world. But, despite the horrible description, its delicate, white flesh is extremely tasty and is considered a delicacy among food experts. The fish owes its fame to the Pudding recipe.

FEIRA OCTOPUS: A Galician classic. Cooked octopus served sliced with boiled potatoes sprinkled with paprika and coarse salt and with olive oil dressing.

TXISTORRA FROM NAVARRE: Enjoy the full flavour of this sausage from Navarre that's made with top quality fresh ingredients using a traditional recipe and the know-how of master sausage makers. Winner for two years in the Basque Country Txistorra championship held on Saint Thomas's day in San Sebastian.

STONE GRILLED OX STEAK: There are few pleasures in life that can be compared with a stone grilled ox steak. Top quality fresh meat, grilled and chopped on stone right in front of the guest. It's the best way to enjoy a good steak.

 

COMBINATIONS:

NATURAL CIDER: Cider is a refreshing natural drink with low alcohol content made by fermenting apples and must. Our cider gets its specific qualities from the careful selection of different kinds of apples. Its qualities make it the perfect accompaniment to any dish. Only the amount that can be drunk in one swallow is served at a time, partly so the effect caused by the way it's poured, which is lost in just a few seconds, is not lost.

When the cider is served, we try to make it easier to drink by having our servers pour it directly into our guest's glasses and by putting modern electric pourers on the bottles so that our guests can pour it themselves without having to get up from their table.

Our restaurant aims to spread the culture of cider, and that's why we always select the best ciders from Northern Spain.  From Villaviciosa (Asturias) we offer the well known "Cortina" cider, and from Usurbil (Gipuzkoa) we have the prestigious "Saizar" so our guests can try both ciders and choose the one they like best. We don't just recommend trying natural cider with other food all year round, we also use it to prepare the dishes in our restaurant.