Whole grilled turbot
by the dayThe fish that built the room. Salted, laid whole over charcoal, and served off the bone with its own warm juices and a squeeze of lemon.
The menu
Chosen at the harbour, cooked over fire.
The grill fish change with the catch and are priced by the day. The plates below are a guide to how we cook, not a promise of what swam this morning.
From the grill
The heart of the house. Whole fish chosen at the harbour each morning and cooked over oak charcoal, priced by the day and shared across the table.
Whole grilled turbot
Hake throat and cheeks
by the dayThe tender collar of the hake, grilled until just set so the flakes slide apart, finished with green oil.
Whole sea bream
by the dayLine caught bream cooked crisp on the skin, opened at the table and dressed with a spoon of garlic and vinegar.
Grilled red prawns
by the daySweet Palamos prawns set straight on the bars for a moment, with sea salt and nothing else.
Whole monkfish tail
by the dayThick and meaty, grilled slow so the centre stays silken, carved into rounds for the table.
Grilled squid, whole
by the dayDay boat squid scored and seared fast over a hot patch of coals, with its ink served alongside.
To begin
Small coastal plates while the fire settles and the fish goes on. Served as they are ready, not as a procession.
Salt cod and pepper
18Cured cod warmed gently over the embers with sweet roasted peppers and a thread of its own oil.
Tomato of the season
16Coastal tomato grown up the hill, sliced thick with sea salt and our first pressing of olive oil.
Anchovies, two ways
22Cantabrian anchovies cured in salt and fresh in vinegar, both on the same plate with toasted bread.
Clams in their broth
24Live clams opened in a shallow pan with white wine, garlic, and a little parsley from the garden.
Grilled leeks and romesco
15Spring leeks charred soft on the grill, served with a coarse almond and pepper sauce.
From the cellar
A short list built around the local Txakoli and the white wines of the Atlantic coast, poured to suit grilled fish.
Getaria Txakoli, by the glass
6The village white, bright and faintly salty, poured from a height to lift it.
Old vine Hondarrabi Zuri
9A richer local white rested on its lees, made by a grower two coves along.
Atlantic Albarino
8Stone fruit and sea air from the green northwest, a natural friend to charcoal fish.
Coastal red, by the glass
8A light, cool poured red for the meatier fish and the grilled squid.
Sidra natural
5Still Basque cider drawn from the barrel, sharp and clean against the salt.
The grower flight
26Three glasses chosen for your fish, all from the coves within sight of the harbour.
Tell us what you like and let us choose the fish for your table.