Berutsu
Bertsu / Beltz
| L | M | M | G | V | S | D |
|---|---|---|---|---|---|---|
8 | 9 | 10 | 11 | 12 | 13 | 14 |
15 | 16 | 17 | 18 | 19 | 20 | 21 |
22 | 23 | 24 | 25 | 26 | 27 | 28 |
29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
valutazione
Recensioni
fotografia
menù
Lobster salad, olive kalamata sphere, apple tartar and seaweed
Fried artichokes, double vegetable broth and chopped almonds
Creamy rice with Iberian pork marinated with mint aroma and mango ali oli
Slightly smoked scallop, mushroom cous cous with citrus spinach cream
Parmesan cauliflower cream, confit prawns and truffle oil
Baked sea bass, bean and vegetable vinaigrette, citric juice
Fish from the market suggested by the Chef; Available in s/m
Seared tenderloin, seasonal mushroom pastry and piquillo pepper emulsion
Grilled dear loin, cumin carrot cream, false risotto of macerated fruits
Low temperature lamb ingot, black garlic and rosemary potato
Three chocolate dessert
Caramelized French toast, vanilla pumpkin museline and passion fruit sorbet
Star anis mousse, coffee toffee and tamarillo sorbert
Lobster salad, olive kalamata sphere, apple tartar and seaweed
Fried artichokes, double vegetable broth and chopped almonds
Creamy rice with Iberian pork marinated with mint aroma and mango ali oli
Slightly smoked scallop, mushroom cous cous with citrus spinach cream
Parmesan cauliflower cream, confit prawns and truffle oil
Baked sea bass, bean and vegetable vinaigrette, citric juice
Fish from the market suggested by the Chef; Available in s/m
Seared tenderloin, seasonal mushroom pastry and piquillo pepper emulsion
Grilled dear loin, cumin carrot cream, false risotto of macerated fruits
Low temperature lamb ingot, black garlic and rosemary potato
Three chocolate dessert
Caramelized French toast, vanilla pumpkin museline and passion fruit sorbet
Star anis mousse, coffee toffee and tamarillo sorbert
