Carta - Restaurante Remenetxe

turn every visit into an unforgettable moment

Fish Soup with its inseparable accompaniments: clams, hake and prawns
Mixed Vegetables with a Natural Iberian Touch
Peppers Stuffed with Cod on a Leek Cream with Pil-Pil and Biscay Sauce
Stuffed chard stalks with garden delicacies and touches of Touriga Nacional and Tinta Roriz red port reduction
Cantabrian Baby Squid with Confit Onion and Creamy Risotto
Sautéed artichokes with Iberian ham from Cumbres Mayores, Huelva Protected Designation of Origin
Black Mushrooms Called Boletus Edulis U Onddoak
Fresh Foie Gras with Caramelized Reineta Apple, Grape Sauce and Raisin Toast
Calasparra Rice with Clams
Ham Croquettes from Cumbres Mayores, Made in the Style of Petra Zabala

Hake Roman Style, with Navarrese Piquillo Peppers, Vegetables and Squid Sauce
Grilled hake, prawns and roasted potatoes.
Hake fillets in green sauce with asparagus, clams, peas and prawns
Merlu Kokotxas à la sauce verte
Grilled hake cheek with Provençal-style baked tomato and pan-fried potatoes, topped with a garlic sauté
Grilled Turbot with Provençal Baked Tomatoes and Pan-Fried Potatoes, with a Touch of Garlic Sauté
Turbot Fillets in Marinara Sauce with Prawns and Clams
Grilled Monkfish with Provençal Baked Tomato and Pan-Fried Potatoes, with a Touch of Garlic Sauté
Monkfish Loins American Style with Prawns and Clams
Bicolor Cod: Pil-Pil and Biscayne with a Touch of Chili and Garlic
Wild Sea Bass with Txakoli Sauce from Do Bizkaiko Txakoliña, Prawns and Clams
Grilled Wild Sea Bass with Potatoes, Prawns and Clams
Grilled Grouper with Potatoes, Prawns and Clams.
Slices of cod with anchovy marmitako and its pil-pil sauce with prawns and asparagus.

From the Iberian Peninsula, the Jamón De Cumbres Mayores De Dop Huelva
Lafitte Micuit with Apple and Fig Compote and Raisin Toasts
Special Thick Asparagus from the Protected Designation of Origin Navarra
Asparagus Stuffed with Seafood Delights and Smoked Salmon with Pea Coulis and Piquillo Peppers
Ondarroa tuna belly salad, Navarra piquillo peppers, vinaigrette and mixed lettuces, with balsamic reduction and Extremadura olive oil
"Remenetxe" Salad with Pickled Partridge, Foie Gras, Seafood and Mountain Products
Salted Anchovies from Bermeo, Prepared Like at Home with Piquillo Peppers from Lodosa
Lasagna with anchovies from Bermeo, tomato concassé, and white garlic.

T-bone steak from mature cattle, grilled with Maldon salt over oak embers
Beef tenderloin with port wine sauce, zucchini, mushrooms and grilled vegetables
Beef tenderloin with Roquefort blue cheese sauce
Beef tenderloin with fresh foie gras, sautéed mushrooms and roasted potatoes
Sliced Beef Tenderloin Grilled Over Oak Embers
Grilled Suckling Lamb Chops
Duck Confit with Port Wine Sauce
Lamb Trotters with Biscay Sauce
Braised Quail with Sweet and Sour Orange and Raspberry Sauce
Our Way Snouts With A Little Touch of Chili Pepper
Roe deer marinated with Viura de La Mancha cheese and truffled potato puree with red berries
Wild boar macerated with Tempranillo from Rioja Alavesa, apple and pear, cinnamon and aromatic herbs