Venta de Ultzama

Cuisine

Based on fresh ingredients, our menu changes with the seasons.

• Vegetables from our garden: fresh asparagus, artichoke, cardoon, etc.
• The prized hongo-beltza and spring mushrooms, including perretxikos.
• Grilled fish such as hake cheeks or turbot.
• Game dishes: venison loin, stewed wood pigeon, or pigeon casserole with reinette apples and mushrooms.
• All desserts are homemade, especially the burnt cuajada and cream-filled pastry rolls.

Prices

• à la carte restaurant
• terrace & snack