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 |
|
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 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 |
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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 |
|
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 |