Mettxa

Rice with octopus cooked in seafood sofrito, topped with roasted garlic aioli.

Grilled txistorra served on roasted peppers.

Cecina de León served with parmesan cheese and lemon zest.

Empanada filled with hand-chopped beef.

Grilled salmon served with roasted asparagus and Béarnaise sauce.

200g beef sirloin served with potatoes and pepper sauce.

Entrecôte served with potatoes and local peppers.

Slow-cooked pork knuckle served with creamy potatoes.

Black rice served with shrimp and aioli.

Creamy rice with octopus.

Fideuás with octopus and black garlic.

Cheesecake parfait served with mascarpone ice cream.

Caramelized Spanish brioche toast served with vanilla ice cream.

Provolone served with strawberry jam, walnuts, and black olives.

Octopus served on potato mille-feuille with aioli.

Argentine empanada filled with hand-chopped beef.

Nachos with shredded beef, cheddar, guacamole, and jalapeños.

Cecina D.O.P. served with arugula, parmesan, and lemon zest.

Iberian ham served with tomato and extra virgin olive oil.

Vegetable platter served with the sauce of the day.