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Spider crab salad with balsamic vinaigrette
Crispy cod on leek sauce and piquillo pepper reduction
Monkfish loins over a baby squid ink and Idiazábal risotto
Roasted lamb at low temperature with baked potatoes
Caramelized French toast with pantxineta pastry and rice pudding foam and cinnamon ice cream
Red wine: Ramón Bilbao crianza D.O. Rioja
White wine: Txakoli Aspaldiko D.O. Bizkaiko Txakolina
Coffee
