Starters

  • Pickled partridge with hummus and foie 14,00
  • Marinated pillgrim´s scallop with fennel jelly and prawns tartar 16,00
  • Lobster salad with vegetables and fruits 29,00
  • Caramelized foie with figs and walnuts 18,00
  • Open clams with lightly fired garlic and parsley (d.d.m)
  • Fresh grilled prawns (d.d.m.)
  • King crab soup and wild asparagus risotto 14,00
  • European squid with slow-fried onion in olive oil and pasrley sponge 12,00
  • Autumn grilled vegetables 14,00
  • Veal sweetbread with lemon and black beer 19,00
  • Sautéed kokotxas (hake´s neck) and small crawfishes on piperade 29,00
  • Stewed green beans with vegetables 12,00
  • Mushrooms on potato and crunchy egg ravioli 14,00

Fish

  • Cod sampling 23,00
  • Red mullets with seaweeds and cokle green sauce 24,00
  • Hake´s kokotxas (hake´s neck)in its own juice 28,00
  • Turbot in its own juice and mussles emulsion 29,00
  • Roasted monkfish with black olives and tomato confit 28,00
  • Hake on parsley sauce garnished with clams and asparagus 27,00

Meat

  • Young pigeon on beetroot purée and roasted pineapple 27,00
  • Deer´s loin with sweet potato, quince jelly and cocoa 22,00
  • Oxtail stewed with red wine and red peppers 21,00
  • Entrecote garnished with red peppers and baked potatoes 28,00
  • Veal cheek with black garlic cream and romescu 22,00
  • Roasted sirloin with cheese cake 24,00

Desserts

  • Carrot cake, coconut and yogourt ice cream 8,50
  • Black chocolate and orange confit with iced caramel cream and spice 8,50
  • Juniper panna cotta, basil jelly and almond foam 8,50
  • Caramelized bread- french toast with white coffee ice cream 8,50
  • Assorted cheese 10,00
  • Strawberry sponge cake with ice cream and cheese cake 8,50
  • Strawberry sponge cake with ice cream and cheese cake 8,50

Dessert wines

  • Dulce Monastrell, Olivares 2.008
  • Jurançon - Lapevre, 2012
  • Oporto - Taylor´s L.B.V., 2.010
  • Madeira - Alvada 5 años
  • Monastrell Rosado, Escarche
  • Moscatel – Chivite Colección 125 Aniv., 2009
  • Pedro Ximénez – Ximénez-Spinola
  • Txakoli Vendimia Tardía - Itxasmendi 2012
  • Sauternes - Barton & Guestier 2.010
  • Tokaji - Aszú Oremus 6 putt., 2.002
  • Malvasia Semidulce - Stratus, 08
  • Vi de gel - Gramona Gewürtztraminer, 2.011
  • Sidra Naturalmente Dulce - Malus Mama 2.009
  • Gewürtztraminer - Kleines 2.007

Coffees

  • Ethiopia - Moca Limú
  • India – Mysore Nuggets
  • Colombia - Supremo Pico Cristobal
  • Brasil - Cerrado
  • Jamaica - Blue Mountain

Andra Mari Menu

October, 2018

Marinated pillgrim´s scallop with fennel jelly and prawns tartar
Pickled partridge with hummus and foie
King crab soup and wild asparagus risotto
Veal sweetbreads with lemon and black beer
Red mullets with seaweeds and cokle green sauce
Young pigeon on beetroot purée and roasted pineapple
Cheese cake with berries
Black chocolate confit with iced caramel cream and spice


59,00 €

Elexalde Menu

October, 2018

Caramelized foie with figs and walnuts
European squid with slow-fried onion in olive oil and pasrley sponge
Mushrooms on potato and crunchy egg ravioli
Cod sampling
Oxtail stewed with red wine and red peppers
Bread french toast with white coffee ice cream

39,00 €

Pie Logo

Restaurante ANDRA MARI
Barrio Elexalde, 22
GALDAKAO / BIZKAIA
Tel. (34) 94 456 00 05