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 Potxas Casserole  "Estella Aristizabal,"  Accompanied by Caprese salad and eco bread. 10,50€.

"'Periko Alontso' scrambled eggs. A flavorful dish with mushrooms from Nafarroa, eco Idiazabal Baztan @bioecorganic cheese, and crispy toasted cecina. Served with Caprese salad and eco bread. 8,00€.

Hake Kokotxas in Pil-Pil Sauce. Hake cheeks "Bâümar" style, served with skin-on potatoes and sun-dried tomatoes in pesto sauce. 20,00€

Marmitako "Bilbo Baggins". A traditional tuna stew with potatoes, Tudela heirloom tomatoes, leeks, garlic, green peppers, onion, chorizo peppers, eco extra virgin olive oil, cayenne, and Arguiñano parsley.18,00€.

Ajoarriero "Elkano". Classic cod stew with garlic, peppers, olive oil, and eggs. 16,00€.

Gulas "Bidasoa River". Tender baby eels cooked with garlic, chili, eco rice, Tudela asparagus, Tolosa peppers, and fried plantains. 14,00€.

Purrusalda "Hendaia". A comforting stew of leeks, potatoes, carrots, and cod. 14,00€.

Lamb Txilindron "Lekaroz". Succulent lamb from Baztan cooked with onions, legs, asparagus, borage, eco Navarra thistles, peas, and roasted Tolosa peppers. 22,00€.

Ahate Txalupa (Duck in Corn) "Aldape". Chicken & Tender Baserri-style duck prepared with corn polvorosa. 16,00€.

Couscous Tajine Azahar (Lamb with Flowers) "Kabyle dans Ibaiondo". Chicken & Navarre lamb braised with rose petals, orange stamens, almonds, chickpeas, and cinnamon sticks, and served with steamed couscous. 20,00€.

Txipirons à la Luzienne. "Lurias pour Anasagasti", Fresh wild squid from the Gulf of Biscay, grilled slowly and served in an eco sauce made with Tudela heirloom tomatoes and Tolosa peppers. 19,00€.

Txuleton de Baztan (Basque Tomahawk). A 500g premium cut of beef, grilled to perfection and topped with a savory gravy sauce of peanut fruit, mandarin pearls, raisins, grapes, red wine, Modena balsamic, cinnamon, and honey. Garnished with mint and parsley, accompanied by piquillo peppers and Tudela heirloom tomatoes. 38,00€.

Aldape's Hayacas (Corn Dough Dish). Corn dough stuffed with minced meats, garlic, onions, chives, green and red peppers, sweet chili, tomatoes, leeks, cilantro, cumin, and black pepper. 16,00€.

Fallen Salad. A vibrant mix of eco lettuce, celery, carrots, garlic, onions, mint, parsley, basil, pomegranate, beets, eco apple, avocado, roasted red peppers, almonds, ginger, and Sicilian lemon. Dressed with a secret blend of eco cuvée wine, eco extra virgin olive oil, eco honey, and cinnamon powder. 25,00€.

Gâteau Basque "Maritxu Bizkarret". Traditional Basque cake with lemon zest, cinnamon, butter, vanilla cream, and Venezuelan rum sugar. Made with eco flour and milk. 7,00€.

Goxua. A layered Basque dessert featuring pastry cream, sponge cake, and whipped cream.
Prepared with organic flour and milk. 7,00€.

Tortepan "Scannonne Bread Pudding" #circulars4thefuture: Recycled stale bread, caramel, raisins, organic milk, cinnamon, vanilla. 5 €.

- Cheeks 'La Catira Mejía': Baztan beef, slow-cooked until tender. Braised in red wine from Navarra’s Ribera with vegetables, resulting in a rich, melt-in-the-mouth dish. Accompanied by a group of tomatoes and natural skin-on potatoes in the Amama Elguezabal style from Ibaiondo. 20 €.

- Secreto 'Méndez-Isaba Errea Beltza': Flavorful pork cut, specifically a lean, marbled muscle from the area between the shoulder and neck. Roasted and seared, served juicy and tender with minimal seasoning to highlight its natural flavor. Accompanied by piquillo peppers and white asparagus. 22 €.

- Salmon 'Urumea': Oven-baked, served with a light sauce to enhance its flavor. Accompanied by a skin-on potato puree with Idiazabal cheese and butter, and Cumanacoa-style fried plantains (cinnamon and panela). 20 €.

- Pork Knuckle 'Orwell': Slow-roasted pork until the meat almost falls off the bone. A touch of garlic, onion, and secret spices, accompanied by beans and ugly tomatoes! 18 €.

- Ribs 'Erberea': Oronoz-Mugaire pork, oven-roasted, seasoned with local herbs and spices or served with a smoked pepper-based sauce, reflecting the intense flavors of the region. Accompanied by salad and fries. 18 €.

Reservations only. Special Tasting for Large Groups.

Please allow 2 weeks in advance, thank you.

Minimum 20 people!

Txuri ta beltz, 'Erratzu': lamb tripe, parsley, garlic, egg, blood sausage, onion in baztan tomato sauce, + phoenician salad: parsley, tomatoes, lettuce, cucumbers, onion, red pepper, cilantro, mint, sumac, lemon juice, eco extra virgin olive oil, salt 12.00.€.

Elzekaria, (soupe rustique) 'Iparralde': white cabbage, onion, organic white beans, pork belly, espelette peppers, garlic, wine vinegar & bolivar spicy seasoning (amazonas). 5.00€.

Baztango zopak, 'Nuevo Baztan': lamb broth, bread, chili peppers, onions, leeks, carrots, salt, lamb threads, saffron, + fried lemon shavings in eco butter. 8,00€.

Ziganda Sheep’s Milk Curd: dessert made with curdled milk from the Ultzama Valley, @bioecorganic milk, brûléed with rocks from Guiana, organic rennet, with honey and walnuts from Navarre.