Our Menu...

Day´s Menu

Something to nibble

° Acorn-fed Iberian ham (Jamón ibérico de bellota).
° Acorn-fed Iberian cured pork loin (Lomo ibérico de bellota).
° León cured beef (cecina) with goat´s cheese au gratin.
° Selection of Iberian cured meats.
° Sheep´s-milk cheese.
° House croquettes.
° Prawns in garlic (gambas al ajillo).
° Premium Cantabrian anchovies.
° Tuna-belly (ventresca) salad with roasted red pepper (asadillo).

To whet your appetite

° Our free-range broken eggs in olive oil with Iberian ham or chistorra sausage.
° Scrambled eggs with wild mushrooms and mock elvers (gulas) in honey-and-garlic mayonnaise.
° Grilled octopus leg.
° Milk-fed lamb sweetbreads sautéed in garlic, with egg yolk.
° Sautéed baby broad beans, artichokes and baby squid with foie gras and free-range egg yolk.
° Grilled vegetables.
° Mezclum salad with goat´s cheese au gratin.
° Sweet-tomato salad.

And now, if you love the sea...

° Monkfish wrapped in crispy bacon with porcini (boletus) sauce.
° Wild bluefin tuna tataki.
° Cod ajoarriero au gratin with aioli.
° Cider-house-style cod with peppers fried in olive oil.
° Line-caught hake-baked, griddled, battered or Bilbao-style.
° Turbot fillet Menunière.
° Wild fish, Donostia (San Sebastián) style.

Or our rice dishes

^{(minimum 2 people)}° Rice with cuttlefish and scarlet prawns (carabineros).
° Arroz a banda (rice cooked in fish stock).
° Soupy rice (arroz caldoso) with Spanish lobster.
° Seafood paella.
° Valencian paella.
° Mixed paella.
° Señoret paella.
(All rice dishes are made to order)

For the carnivores

° Grilled mature-cow beef entrecôte with potatoes and Padrón peppers (by weight).
° Grilled mature-cow beef tenderloin with foie gras and Pedro Ximénez reduction.
° Grilled milk-fed lamb cutlets.
° Córdoba-style oxtail.
° Mature-cow Galician Blonde (rubia gallega) beef chop - Premium Klandestino- (portion approx. 900 grs. y 1,7 Kg).

To sweeten things up... with our homemade desserts...

° Chocolate-and-walnut brownie with vanilla ice cream and a chocolate crisp.
° White-chocolate brownie with cream ice cream and a white-chocolate crisp.
° Apple tart.
° Cheese flan with a biscuit base and red berries.

But... were all this not enought to satisfy your palate, we would be grateful if you helped us do better next time, should you be so kind as to give as a second chance. To that end we would welcome any suggestion you may have, gastronomic or otherwise. We want to grow in this art - for that is how we see it - and we cannot do so without our guest, whom we would be delighted to win over as a friends, and not merely as customers. Thank you.

Additional charge of €2,00 per person for service, bread included.

Evening Menu

Something to nibble

° Our free-range broken eggs in olive oil with Iberian ham or chistorra sausage.
° Scrambled eggs with wild mushrooms and mock elvers (gulas) in honey-and-garlic mayonnaise.
° Galician-style octopus.
° Grilled octopus.
° Prawns in garlic.
° Grilled cuttlefish.
°House croquettes.
° Premium anchovies.
° Anchovies in vinegar.
° Marinated dogfish.
° Fried anchovies.
° Crispy Fried Baby Squid.
° Fried calamari.
°Mixed fried seafood.

Acorn-Fed Iberian Cured Meats

° Acorn-fed Iberian ham.
° Acorn-fed Iberian cured pork loin (Lazo).
° Traditional Vic Cured Sausage .
° Acorn-Fed Iberian Chorizo.
° Pure sheep’s cheese (La Solana, C. Real).
° León cured beef (cecina) with goat´s cheese.
° Selection of Iberian cured meats.

Salads and vegetables from the vegetable patch

Mezclum salad

(Mezclum lettuce, red berries, cherry tomatoes, dried apricots, homemade vinaigrette, Modena vinegar and goat’s cheese)

Sweet tomato salad

(Mezclum lettuce, chicken nuggets, tomato chutney, honey and mustard vinaigrette, balsamic vinegar and goat’s cheese)

Tuna-belly (ventresca) salad with roasted red pepper (asadillo)

(Hard-boiled egg, tuna belly and roasted pepper)

Ibériko tomato salad

(Red onion, tuna belly, Tolosa pepper and Ibériko tomato)

Grilled vegetables

Gourmet Toasts

° Tuna belly with peppers.
° Santoña Anchovies with tomato-rubbed bread.
° Iberian ham on tomato-rubbed toast.

Basque-Style Grill

Fish

° Wild bluefin tuna tataki.
° Getaria line-caught hake with Bilbaína Sauce.
° Monkfish wrapped in crispy bacon with porcini (boletus)sauce.
° Wild fish, Donostia (San Sebastián) style.

(Ask about today's selection)

Meat

° Grilled mature-cow beef tenderloin with foie gras and Pedro Ximénez reduction.
° Milk-fed lamb sweetbreads with dried garlic, cherry tomatoes and egg yolk.
° Riaza grilled milk-fed lamb cutlets.

Txogitxu Premium beef

° Grilled mature-cow beef entrecôte (by weight).
° Mature-cow Galician Blonde (rubia gallega) beef chop - Premium Klandestino (portion approx. 900 to 1.7 Kg)

At La Taberna, we offer the ‘txogitxu’ concept, just as in the grills of Basque steakhouses, which have been perfected over many years. We select our meat from the finest mature cows which, at over six years old, are at the peak of their flavour. Red meats which, when cooked over hot coals, reveal their flavour in a surprising way. Clean flavours of earth, milk and grass that retain their character and tempt us to keep eating, without tiring the palate. In short, an honest, natural and healthy product.

Treat Yourself

° Chocolate-and-walnut brownie with vanilla ice cream and a chocolate crisp.
° White-chocolate brownie with cream ice cream and a white-chocolate crisp.
° Apple tart.
° Cheese flan.

Allergen Menu