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" At Donostia @ Vero we would like offers to our guest a wonderful Spanish gastronomy
experience with a traditional and innovative perspective from the Iberian lands and a very defined influence of the Basque Gastronomic and social culture.
From Pintxos to our high cuisines we would like to open you eyes to a different experience been the ingredients and care our chef shield.
¡Bienvenidos¡ Ongi etorri! "
Words from our Executive chef
Joseba Emilio Jimenez de Jimenez
European Certified Master Chef
PIQUILLOS RELLENOS DE BACALAO
Stuffed DO Navarran Piquillos peppers stuffed
with Cod Bacalao over
a tomato peppers Vizcaina
sauce
750
PULPO BUEU
Boiled Galician Octopus over a bed of potato
mousse and served with tear EVO from
Andalucia with a very fine crispy chopped garlic
and Pimentón de la Vera
(Spanish Paprika)
825
MENDRESKA ADOBADA DE ATUN LISTADO CON
SALSA DE TOMATE BRAVO
Crushed cherry tomatoes red onion, oranges in a
cider extra virgin olive oil seasoned and pure
Spanish dry tomato powder with micro greens
700
TOMATINA ENTXALADA
Crushed cherry tomatoes red onion, oranges in a
cider extra virgin olive oil seasoned and pure
Spanish dry tomato powder with micro greens
425
ARROZ MELOSO TIERRA Y MAR
Saffron, vegetables, Navarran Foie Gras, and red
Mediterranean shrimp with it's juices sauce
950
TXORIZO BASERRI ALDABES CON MANZANA
Guopozkoa style chorizo cooked with onion,
green apples and cider
550
ACEITUNAS ALOREÑAS
Cracked green olives from Malaga (Andalucia) Marinated
with fresh herbs and Andalucian Extra Virgin Olive oil
450
ACEITUNAS PICUAL CORDOBESA
Black Picual olives from Cordoba with parsley, garlic, onions, EVO,
Red Tempranillo vinegar and sweet and
hot Spanish Pimentón.( Spanish Paprika)
375
QUESO MANCHEGO AL ROMERO (Rosemary)
Cured sheep Merina milk cheese cured 8 months
with wild rosemary served with EVO and quince
marmelade
545
PATO AL ESPELETTE CON PIPERRADA
Long method of Roasted duck leg slow cooked
seasoned with pimento d’Espelette and served
with peepers, onion and garlic
895
CHORIZO CURADO DE JABUGO
Cured chorizo acorn feed black Iberian Pig from
JABUGO
550
JAMON IBERIO DE BELLOTA
Acorn black Iberico pig
Cured ham from Huelva
990
FIDEOS HUECOS CON CHORIZO DE CERDO IBERICO DE JABUGO
Thick pasta under a tomato, egg, chorizo de
JABUGO, Papada Adobada ( dry marinated and
semi cured pork Jowl) and smoked sheep cheese
from Idiazabal
725
FIDEOS EN SALSA DE TXIPIRON
Monograno spaghetti with squid ink sauce and
fresh squid and antarctic red shrimp in Pil Pil,
topped with a touch of garlic mayonaise
795
TALLERINES CON ESPINACAS LA CATALANA
Egg fettuccine with natural leaves of East
European spinach and pine nuts, smoke cheese,
raisins and West Priorat wine
625
FILETE BASERRI MAITEA
270 dry cured beef Rib eye 300 gram with roasted
potatoes and vegetables
1,800