with 30g of each: Pata Negra, Txogitxu and coffee cured flank steak
with tomato - chimichurri (consisting of: parsley, coriander, chili, garlic, olive oil and sun dried tomatoes)
small grilled green peppers, served with olive oil and course sea salt
skewered chorizo sausage, served over an open flame
served sizzling with fresh garlic, fresh red chilis and rosmary
served with lemon and aioli
thinly sliced dry aged beef, served with Parmesan Cheese, roasted pine nuts and rucola
Here you can download our starters as PDF.