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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

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