Dinner at the LABe restaurant

Dinner paired with local and international ciders

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Welcome tasting
Basque natural cider
(Kuartango, Petritegi and Zapiain)

White shrimp tartare and tomato water
Joanes (Zapiain, Euskal Herria)

Braised leeks, romescu and straciatella
Sidro di Mele (Floribunda, Italy)

Glazed carrot, tahini and feta
Champagner Renette (Kuhbrein, Austria)

Duck confit
Muerte fría y serena (Tencai, Chile)

Baked apple, crumble and cardamom
Ice cider (Viuda de Angelón, Asturias)