Check Out Our Tapas
Trio of cold meats
sow ham, lomo, chorizo bellota
"Chistorra", from the Basque word "txistorra" (sausage) is a Basque-Navarrese specialty. Thin red sausage made from pork fat, chili, salt and garlic.
Beef and veal meatballs cooked with a sweet pepper and Espelette pepper sauce
Thinly sliced beef with spices and bell pepper
Fried in hot oil then golden.
Fried red mullet with garlic
Fried 2 to 3 minutes then golden: the flesh of the mullet is fine and soft.
Squid stuffed in its ink
Queues de gambas
Small prawns prepared with a delicious secret sauce.
Fèves façon Burgos
délicates fèves façon Burgos agrémentées de chorizo.
Seared piquillo peppers
A very sweet pepper spiced with garlic and olive oil.
Artichokes marinated in olive oil with small slices of lomo.
A Basque tortilla with an incomparable taste.
Tuna cooked on the plancha (increasingly rare)
Prawns in La Plancha
Magnificent prawns with Potxo ingredients.
Stir-fry for a few minutes on a plancha, with the chopped garlic and herbs.
Grilled sardines cooked for about 3 minutes on each side and sprinkled with Potxo ingredients.
Home made Sangria
Red wine, citrus and secret spices, invites you on a journey to the heart of the Basque country.
A magnificent lager made in Basque country.
Excellent Spanish wine list
(Navarra among others)
AND DESSERTS ...
Only delicious surprises!