AZURMENDI

In his spectacular restaurant, Eneko Atxa has recreated the complete product cycle, from kitchen garden to dining table. Based on a profound respect for nature, his dishes brim with conceptual complexity, giving rise to a surprising menu with an exquisite contemporary sensibility.

 

Adarrak

~WELCOMING PICNIC~

Piquillo ice cream

Smoked fish brioche

Tartar of “Ibérico”

Hibiscus

~THE KITCHEN~

“Corn talo” and chorizo

Truffled egg

Our vermouth “marianito”

~THE GREENHOUSE~

Spices bread

Fermented apple

Mussel infusion-Algue origami

Rose Kaipiritxa

SUMMER LEAF

~THE BALCONY~

MUSHROOMS PRALINÉ / BEANS / ”LIMÓN GRASS” / SEA TXAKOLI

OYSTER, olive and olive oil

SHRIMP, vegetable juice and frozen tomato

Roasted AUBERGINE, anchovy, caviar and legume broth

Roasted and peeled LOBSTER, juice, coffee butter, and purple onion from Zalla

SQUID in two styles:
Traditionally cooked with onions
Squid-noodles

RED MULLET in two services:
Flame roasted red mullet
Grilled red mullet, red peppers juice on charcoal, and parsley

Iberian PORK “Castañeta”, Idiazabal cheese bonbon, and mushroom whipped broth

LAMB carré, basil and flower curdled milk

BERRIES, strawberries, tomato and wasabi

APPLE, yogurt, rocket and Malus

FIGS, “Oporto” and fig tree ice cream

Petits fours

Erroak

~WELCOMING PICNIC~

Piquillo ice cream

Smoked fish brioche

Tartar of “Ibérico”

Hibiscus

~THE KITCHEN~

“Corn talo” and chorizo

Truffled egg

Our vermouth “marianito”

~THE GREENHOUSE~

Spices bread

Fermented apple

Mussel infusion-Algue origami

Rose Kaipiritxa

SUMMER LEAF

~THE BALCONY~

MUSHROOMS PRALINÉ / BEANS / ”LIMÓN GRASS” / SEA TXAKOLI

Marinated TUNA, crispy skin and olives

SHRIMP, vegetable juice and frozen tomato

CAULIFLOWER on hot coals

Roasted and peeled LOBSTER, juice, coffee butter, and purple onion from Zalla

Garlic MUSHROOM

RED MULLET in two services:
Flame roasted red mullet
Grilled red mullet, red peppers juice on charcoal, and parsley

COD stew: hotpot tripes, special cut, skin and “kokotxa”

Roasted PIGEON, boneless, seasonal vegetables and foie toast

AVOCADO and mango

YOGURT, honey, and five spices

BLACK OLIVES, sheep milk, and cocoa

Petits fours

Menu price: €220 + VAT

www.azurmendi.biz

Address: Corredor Txorierri, exit 25
City:
Larrabetzu (Bizkaia)
Phone number:
944 558 866