Zalacaín Restaurant

National lobster salad with salpicón and coral sauce.

Cod kokotxas with artichokes and diced Iberian ham.

Duck legs stewed in Port with corn mousse and seasonal vegetables.

Simmental beef loin with bone marrow, confit piquillo peppers, bordelaise sauce and soufflé potatoes.

Sea bass tartare with emulsion and caviar.

Mushroom and foie lasagna gratinéed with Champagne.

Wellington fillet with pomegranate cream and five-pepper sauce.

Hand-cut beef fillet steak tartar.

Pork trotters stuffed with lamb with vizcaína sauce and mustard.