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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Gildas (pickled chilli and olive skewers) |
2.50 |
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Vol-au-vent with crab sticks, prawns and egg yolk garnish |
3.50 |
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Marinated salmon flower with Alabardero’s tartar sauce |
3.50 |
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“Navarra” style roasted peppers with goat cheese |
3.50 |
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Anchovies in vinegar and garlic |
3.50 |
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Melon flower with ham |
3.50 |
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Enparantza (Basque tapa) with prawns |
3.50 |
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Salad with a touch of truffle and pompano |
3.50 |
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Lumagorri (Chicken, pickled vegetable aioli and mixed lettuce) |
3.50 |
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Ximena (tuna, crab sticks, ham, piquant sauce “ajilimójili” and mayonnaise) |
3.50 |
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Anchovy in oil and anchovy in vinegar with tomato |
3.50 |
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Alabardero’s Arbizu cured sausage tapa cooked in txacolí |
4.50 |
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Madrid-style tripe rolls with a hint of spice |
3.00 |
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Cod confit, au gratin with a honey and garlic mayonnaise |
4.50 |
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Portion of cod omelette |
4.50 |
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Galician-style octopus |
5.00 |
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Codfish brandade |
5.00 |
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Pig’s ear with spicy tomato sauce |
4.50 |
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Alabardero’s scallop and prawn tapa |
5.00 |
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Baby cuttlefish stuffed with baby cuttlefish bolognese and crispy pieces |
4.50 |
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Large iberico ham and egg croquette |
5.00 |
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Portion of Spanish omelette with potato and spring onion |
5.00 |
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Iberian ham, toasted bread and tomato |
29.00 (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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Spanish cheeseboard |
22.00 (1/2 ration 13,00) |
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Arbizu cured sausage |
14.00 |
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Fried squid from the old town |
18.00 |
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Alabardero’s Russian salad with pompano |
12.00 |
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Broken eggs with ham |
16.00 |
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Guernica peppers |
10.00 |
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Potatoes with garlic mayonnaise and spicy tomato sauce or our typical potatoes with oil, vinegar, garlic, salt and parsley |
12.00 |
|
Cod pieces |
22.00 |
|
Biscay-style tripe |
18.00 |
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Grilled octopus with revolcona potatoes (mashed with paprika and pork) and paprika oil |
20.00 |
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Ham and egg croquettes (6 pcs.) |
14.00 |
|
Chilled tomato soup “salmorejo” with pomegranate, ham, egg yolk garnish and fried arugula |
12.00 |
|
Cod salad with roasted peppers and egg yolk garnish |
16.00 |
|
Marinated salmon salad with croutons and tartar sauce |
18.00 |
|
Salad of pink tomatoes and tuna home |
18.00 |
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Grilled pig’s ear with spicy tomato sauce |
16.00 |
|
Aubergine balls with a Navarre-style pepper sauce and crumbled black olives |
21.00 |
|
Goose egg on potato and ham |
18.00 |