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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