DINING ROOM MENU
At Latxaska Etxea, you can indulge in an extensive menu that will instantly transport you to the north of the country.
Fresh produce from the garden, the sea, and the mountains come together to delight every palate—an authentic tribute to Basque cuisine.
Some of our top recommendations include: grilled artichokes with cauliflower cream and Ibérico jowl veil, aged beef txuleta, cod prepared pil-pil style or grilled, and our award-winning octopus cooked three ways with potato mousseline, mojo picón emulsion, and Albariño foam—named champion in the avant-garde category at the Pulpo Pasión 2023 competition.
BOUTIQUE MENU
Acorn-fed Iberian ham · 29
Extra Angus cured beef with fried almonds · 27
Extra Cantabrian Royo anchovies in olive oil · 26
Latxaska Russian salad with house-marinated bonito, its emulsion and Sardinian flatbread · 18
Anchovy and marinated white anchovy “matrimonio” · 26
STARTERS
Eggs, a tribute to “Sagartoki” (per unit) · 4.5
Creamy scarlet prawn and baby squid croquettes (8 units) · 16
Creamy aged Txuleta croquette (per unit) · 3.5
Crispy suckling lamb sweetbreads · 21
Baby broad beans with foie gras and boletus mushrooms · 20
Boletus mushrooms (grilled with egg yolk) · 22
Galician clams, marinera or Bilbao style · 26
Scallops with seafood sauce emulsion · 16
Oven-baked gratinated spider crab · 24
Octopus with potato mousseline, mojo emulsion and Albariño foam · 27
Charcoal-grilled Txistorra · 18
Tolosa beans with traditional accompaniments · 20
Sangüesa fresh white beans stewed with vegetables · 20
Seasonal spoon dish · 20
FRESH FROM THE FIELD
Charcoal-grilled artichoke, cauliflower cream, pork jowl veil and truffled egg yolk (per unit) · 8
House-confit leek stuffed with spider crab (per unit) · 8
Peeled tomato with tuna belly and extra virgin olive oil · 17
Cristal piquillo peppers with tuna belly · 19
FISH
Grilled baby squid or stuffed in its own ink · 25
Latxaska Etxea special meagre · 27 (on a squid-in-its-ink stew with spirulina emulsion)
Hake loin, Bilbao style · 26
Hake cheeks with cod kokotxas in green sauce · 30
Stewed cod tripe · 28
Cod Pil-Pil · 29
Cod kokotxas Pil-Pil · 30
Charcoal-grilled cod loin (550 g, for 2 people) · 60
Charcoal-grilled monkfish with emulsified garlic dressing (for 2 people) · 60
Bacon-wrapped monkfish bites with piquillo peppers · 27
MEATS
Red wine-braised beef cheek · 27
Steak tartare · 25
Charcoal-grilled beef entrecôte · 29
Red wine-braised oxtail · 28
Charcoal-grilled beef tenderloin with Périgueux sauce, potato mousseline and butter · 29
Argentinian young beef ribeye (minimum 600 g) · 95 / Kg
30-day aged beef Txuleta · 75 / Kg
40-day aged Galician crossbred beef Txuleta · 87 / Kg
BOUTIQUE MENU
Acorn-fed Iberian ham · 29
Extra Angus cured beef with fried almonds · 27
Extra Cantabrian Royo anchovies in olive oil · 26
Latxaska Russian salad with house-marinated bonito, its emulsion and Sardinian flatbread · 18
Anchovy and marinated white anchovy “matrimonio” · 26
STARTERS
Eggs, a tribute to “Sagartoki” (per unit) · 4.5
Creamy scarlet prawn and baby squid croquettes (8 units) · 16
Creamy aged Txuleta croquette (per unit) · 3.5
Crispy suckling lamb sweetbreads · 21
Baby broad beans with foie gras and boletus mushrooms · 20
Boletus mushrooms (grilled with egg yolk) · 22
Galician clams, marinera or Bilbao style · 26
Scallops with seafood sauce emulsion · 16
Oven-baked gratinated spider crab · 24
Octopus with potato mousseline, mojo emulsion and Albariño foam · 27
Charcoal-grilled Txistorra · 18
Tolosa beans with traditional accompaniments · 20
Sangüesa fresh white beans stewed with vegetables · 20
Seasonal spoon dish · 20
FRESH FROM THE FIELD
Charcoal-grilled artichoke, cauliflower cream, pork jowl veil and truffled egg yolk (per unit) · 8
House-confit leek stuffed with spider crab (per unit) · 8
Peeled tomato with tuna belly and extra virgin olive oil · 17
Cristal piquillo peppers with tuna belly · 19
FISH
Grilled baby squid or stuffed in its own ink · 25
Latxaska Etxea special meagre · 27 (on a squid-in-its-ink stew with spirulina emulsion)
Hake loin, Bilbao style · 26
Hake cheeks with cod kokotxas in green sauce · 30
Stewed cod tripe · 28
Cod Pil-Pil · 29
Cod kokotxas Pil-Pil · 30
Charcoal-grilled cod loin (550 g, for 2 people) · 60
Charcoal-grilled monkfish with emulsified garlic dressing (for 2 people) · 60
Bacon-wrapped monkfish bites with piquillo peppers · 27
MEATS
Braised Beef Cheek in Red Wine · 26
Boneless Oxtail with Potato Mousseline and Toasted Bread Crumbs with Fried Garlic · 27
Steak Tartare · 23
Grilled Beef Entrecôte · 27
Grilled Sirloin with Perigueux Sauce, Potato Mousseline, and Butter · 29
Argentine Beef Ribeye (minimum 600g) · 95 / Kg
Txuleta. Aged Beef T-Bone · 72 / Kg
Txuleta. Galician Crossbreed T-Bone · 85 / Kg
HORARIO
Lunes a sábados: 9h – 00h
Domingos: 12:30h – 17h
Festivos: consultar horario