ABOIZ RESTAURANT
Our Chef and his team combine traditional and modern cuisine, always using farmer's market products to elaborate our homemade plates.
We have an extensive menu based on seasonal products, along with tasting menus, group menus and of course arranged menus for large events, such as weddings.
Sorry, the menus are displayed in Spanish. If you need information about our menus, please do not hesitate to contact us.
The menus are served until 15:15 pm.
The weekly rest days are Monday and Tuesday. Call us and make your reservation!
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STARTERS
JAMÓN IBÉRICO DE BELLOTA, DO (DESIGNATION OF ORIGIN) PEDROCHES, ‘GLASS BREAD’ AND FLAVORED TOMATO
FOIE IN LIGHT ESCABECHE, PUMPKIN CHUTNEY AND CAROB
SMOKED SARDINE “RUSSIAN” SALAD AND TOBIKO
RAVIOLIS WITH LOBSTER IN ITS OWN BITTERSWEET ACIDULATED BROTH
SMALL SQUIDS ANDALUSIAN STYLE, BAKED BLACK GARLIC AND MINT AND LIMA VINAIGRETTE
HAM CROQUETTES “JOSELITO” (candidates in 2020 for the best croquettes in the world)
FRESH FRYING VEGETABLES , ROMESCU AND CHIPS
RED SHRIMPS SOCARRAT, LOBSTER SAUCE AND KIMCHIE
FISH DISHES
“BALFEGO” RED TUNA CHEEKS, PICKLED, , TEA DASHI BROTH AND VEGETABLES
GRILLED HAKE “KOKOTXAS”, GALICIAN SPIDER CRABAND AND “PIL-PIL” SEA LETTUCE
CUBE OF COD CONFIT, CHICKPEAS CASSEROLE AND ITS TRIPES BIZKAYA STYLE
ATLANTIC SEABASS, BEURRE BLANC, COCKLES AND CAPERS
LOIN OF BAKED HAKE WITH SMALL SQUIDS STEW AND GARLIC AND PARSLEY CRUMBEL
MEAT DISHES
SHOULDER BLADE OF BABY LAMB, CREAMY CARROT, BUTTER AND CHUCRUT
TOURNEDO OF BEEF SIRLOIN, GENOESE PESTO AND POLENTA
OLD COW CUTLET, 60 DAYS OF MATURATION, ROAST SWEET PEPPERS AND CHIPS
LACQUERED DUCK BREAST BEIJING STYLE, OREJONES COMPOTE AND Y ROASTED PEAR
“BOCATA” BONED OXTAIL, SWEET POTATO AND BLACK TRUFFLE DEMIGLASE
DESSERTS
HOME MADE CARAMELIZED “PAIN PERDU” WITH GREEK YOUGURT ICE CREAM
CHOCOLATE TEXTURES (BROWNIE, CACAO STREUSEL, CREAMY MILK CHOCOLATE, ABINAO 85% CHOCOLATE ICE CREAM, GANACHE CHOCOLATE, PETA ZETA CHOCOLATES, WHITE CHOCOLATE AND MARACUYA SPHERES)
PINK PANTHER (PINK PANTHER BISCUIT, PINK PANTHER ICE CREAM, STRAWBERRY CHOCOLATES AND COTTON CANDY)
VALENCIANO 6.0. (ORANGE SUGUS, GRAND MANIER JELLY BEANS, ORANGE SUGAR EFFERVESCENT, BLOOD ORANGE ICE CEREAM, VANILLA FOAM AND ORANGE TILE)
CARROT CAKE ( CARROT JAM, CARROT EXPRESS CAKE, ESFERA DE MASCARPONE CHEESE SPHERE, CHEESE ICE CREAM, WHITE CHOCOLATE AND ORANGE CHOCOLATE TILES)
ASSORTMENT OF ARTISAN ICE CREAM
Sweet Wines
"Itsas Mendi vendimia tardía"
"ARIMIA vendimia tardía (de Gorka Izagirre)"
"Don PX (Toro Albalá)"
"PX Gran reserva (Toro Albalá)"
"PX Gran reserva 1955 (Toro Albalá)"
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MENÚ DEGUSTACIÓN
Aperitivos
Ensalada de Codorniz en escabeche, Endivias miel y Naranja
Pulpo en 2 cocciones, Estofado de Patata y Berza
Flor de Calabacín rellena de Rabo deshuesado, Idiazabal y Jugo de Trufa
Rape al horno, Emulsión de Cebolleta y Cigala en tempura
Cochinillo asado 24 horas, Boniato y Compota de Tamarillo
Valenciano 6.0
Torrija casera caramelizada con Helado de Yogurt griego
Pan y agua
Otras Bebidas y Café no incluidosPRECIO: 71,50€Este menú es orientativo, el menú degustación esta sujeto a cambios en función del mercado y del día
Este menú es para grupos máximo de 12 personas.
Para grupos superiores consúltenos.Weekdays only at noon
From Wednesday September 23, to Friday, September 25th (noon)
Láminas de Ventresca sobre Pisto de nuestra Huerta
Hongos salteados, Huevo asado y Cremoso de Ajo negro
Merluza, Papada adobada y Apio-nabo
Costillar de Txerri, Papas y Picada de Frutos secos
Torrija casera Caramelizada
Pan y agua
Otras Bebidas y Café no incluidos
PRICE: 33€
The menu is served to the full table and is subject to change based on availabilityThis menu is for groups of maximum 12 people.
For larger groups contact us.