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.

COLD PINTXOS

Gildas (pickled chilli and olive skewers)

2.50

Vol-au-vent with crab sticks and prawns

3.50

Marinated salmon flower with Alabardero’s tartar sauce

3.50

Smoky grilled vegetables with cod brandade

3.50

Anchovies in vinegar and garlic

3.50

Melon flower with ham

3.50

Enparantza (Basque tapa) with prawns

3.50

Salad with a touch of truffle and pompano

3.50

Alabardero’s watermelon, cured meat and cherry tomato tapa

2.50

HOT PINTXOS

Alabardero’s Arbizu cured sausage tapa cooked in txacolí

4.50

Madrid-style tripe rolls with a hint of spice

3.00

Cod confit, au gratin with a honey and garlic mayonnaise

4.50

Portion of cod omelette

4.50

Galician-style octopus

5.00

Pig’s ear with spicy tomato sauce

4.50

Alabardero’s scallop and prawn tapa

5.00

Baby cuttlefish stuffed with baby cuttlefish bolognese and crispy pieces

4.50

Iberian ham croquettes (2 pcs.)

5.00

Portion of Spanish omelette with potato and spring onion

5.00

RATIONS

Iberian ham, toasted bread and tomato

28.00 (1/2 ration 18.00)

Spanish cheeseboard

21.00 (1/2 ration 13,00)

Arbizu cured sausage

14.00

Fried squid from the old town

18.00

Alabardero’s Russian salad with pompano

12.00

Broken eggs with ham

16.00

Guernica peppers

10.00

Potatoes with garlic mayonnaise and spicy tomato sauce

12.00

Cod pieces

22.00

Cod omelette

16.00

Biscay-style tripe rolls

18.00

Grilled octopus with revolcona potatoes (mashed with paprika and pork) and paprika oil

20.00

Ham and egg croquettes (6 pcs.)

12.00

Grilled pig’s ear with spicy tomato sauce

16.00