90% of the products on our menu come from small and nearby producers, from our mountains and our sea.
Salted anchovies on Aldudes butter toast:
5€/part
Cured Euskal Txerri pork shoulder:
20€
Kabrarroka cake “J.M. Arzak” ali-oli and sprout salad:
18€
Getaria tomato, salmorejo, spring onion, and Cantabrian bonito belly:
18€
Brioche bikini with pancetta, truffle, spring mushrooms, and Iraty cheese:
14€
Farmhouse eggs cooked at 65º, spring mushrooms, and Idiazabal cheese:
22€
Mushroom ravioli with foie gras cream:
24€
Roasted Cantabrian rock octopus with ratte potatoes and La Vera paprika cream:
26€
Creamy crab with roasted crayfish:
28€
Orio hake, smashed potato, and lemon mayonnaise:
28€
Chopped squid in its ink:
26€
Ajoarriero cod with roasted shrimp:
30€
Hake kokotxas in green sauce with clams:
35€
Euskal-Txerri pork shoulder, spring mushrooms, Idiazabal cheese, and mushroom cream
24€
Just roasted Zudaire pigeon (Iparralde), fatty sage puree, chestnut and orange and cinnamon sauce:
32€
Pan-fried oxtail with mushroom cannelloni and celeriac cream:
26€
Premium Spanish beef ribeye steak:
60€ – Kg
Farmhouse lettuce with spring onions: 6€
Confit piquillo peppers: 10€
Thin apple «erezilla» cake with natural yogurt ice cream:
12€
Chocolate and coffee fluid cake, Chantilly ice cream:
12€
Thin puff pastry layers filled with cream and served with vanilla ice cream:
10€
Caramelized brioche French toast, custard, and ice cream of the day:
10€
Mutiloa blue cheese cake with mousse cherries:
10€
Betelu sheep’s milk curd:
6€
Artisan cheese platter from Euskal-Herria:
18€
Meals: from 1:00 p.m. to 3:00 p.m.
Dinners: from 8:00 p.m. to 10:30 p.m.
We are closed for our weekly rest days:
Sundays and Mondays (all day).
Tuesdays and Wednesdays we are open for lunch only.
Thursdays, Fridays, and Saturdays we are open for lunch and dinner.
Email: agorregi@agorregi.com
Tlfn: 943 22 43 28
