The double bar of the Taberna del Alabardero offers an assortment of tapas and ‘pintxos’ in the purest Basque style. Appetizer time is key. Wide selection of reds, vermouth, and white wines; well-poured ‘cañas’ and all kinds of soft drinks.
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Garlic baby eels “gulas” with toasted garlic aioli |
4.50 |
|
Russian salad |
4.00 |
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“Gildas” of anchovy in vinegar and anchovy with chilli pepper and “piquillo” peppers |
3.50 |
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Anchovy in oil and anchovy in vinegar |
3.50 |
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Ham toast with iberian ham |
4.00 |
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Peppers stuffed with cod brandade and roasted garlic |
3.80 |
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Homemade marinated salmon with tartar sauce and pickles |
4.00 |
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Crab sticks brioche |
4.50 |
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Alabardero’s Arbizu cured sausage tapa with potatoes and “Padrón” peppers |
4.50 |
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Codfish brandade gratin with crushed olives |
5.00 |
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Galician-style octopus skewer with Primor potato |
5.50 |
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Iberian ham croquette (1 ud.) |
5.00 |
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Portion of Spanish omelette with potato and spring onion |
5.00 |
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Portion of cod omelette with “Padrón” peppers |
5.00 |
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Portion of cured sausage “chistorra” omelette |
5.00 |
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Iberian ham, toasted bread and tomato |
32.00 (1/2 ration 18.00) |
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Anchovy fillets served over tomato caviar and chilli peppers |
26.00 (4.50 ud.) |
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Russian salad |
14.00 |
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Pink tomato salad with homemade roasted salt tuna |
19.00 |
| Homemade marinated salmon with pickles and tartar sauce | 18.00 |
|
Arbizu cured sausage |
14.00 |
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Iberian ham croquettes (6 pcs.) |
14.00 |
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Garlic king praws |
20.00 |
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Broken eggs with ham |
16.00 |
|
Burgos blood sausage |
9.50 |
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“Poor” potatoes (fried potatoes with garlic, parsley and vinegar) |
12.00 |
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Fried potatoes with spicy tomato sauce |
12.00 |
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Grilled octopus |
22.00 |
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Fried squid from the old town |
18.00 |
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Cod fritters, romesco sauce and toasted garlic |
18.00 |
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Eggplant sticks with rosemary honey |
14.00 |
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Stewed tripe in “vizcaina” style |
18.00 |
Ask for the daily stew