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A la carte menu


Our cooking is noted for its wide range of dishes. We offer a carefully selected range of dishes, bowls for you to share around and light snacks for you to enjoy a more informal experience.

FISH DISHES


Grilled squids
€15,00 / 60,00 bosteko
with sliced potatoes
Line-caught hake
€16,00 / 64,00 bosteko
baked, in green sauce or in prawn sauce
Baked turbot
€15,00 / 60,00 bosteko
Fillet of desalted cod
€17,00 / 68,00 bosteko
baked

MEAT DISHES


Bost-style roast ribs
€13,00 / 52,00 bosteko
Braised beef cheeks
€14,00 / 56,00 bosteko
Pork trotters
€16,00 / 64,00 bosteko
filled with mushrooms
Tripes and Cheeks
€15,00 / 60,00 bosteko
Duck breast
€15,00 / 60,00 bosteko
Beef Sirloin steak
€18,00
Entrecôte
€45€/kilo
with garnishing

Desserts


Pantxineta
€5,00
(Homemade pastry with hot chocolate)
Xabier’s apple tart
€5,00
Baked cheesecake
€5,00
with turrón ice cream
Rise pudding
€5,00
with biscuit ice cream
Fried custard
€5,00
with white chocolate ice cream
Home-made yoghurt custard
€4,00
with red berries
Chocolate mousse
€5,00
Pineapple carpaccio
€5,00
with ice cream
Cannelloni filled
€6,00
with orange cream
Goxua
€5,00
Plums
€5,00
macerated in Armagnac
Ramonísimo
€6,00
(The Bost ice-cream speciality)
Walnut biscuit
€5,00
with hot chocolate sauce
Lemon or green apple
€5,00
sorbet
Bosteko
€20,00 bosteko
Dessert tasting

LIGHT SNACK MENU


Cristal red peppers
€13,00
with anchovies
Tuna underside
€13,00
on grilled vegetables
Tuna tartar
€14,00
White prawn
€16,00
carpaccio
Potatoes garnished
€11,00
with anchovies
Black pudding
€12,00
with red peppers
Red pepper
€3,00/Unit
filled with beef stew
Sautéed octopus
€18,00
with potatoes a la Vera
Our home-made croquettes
€6,00
of Iberian ham (6 units)
Our home-made croquettes
€12,00
of Idiazabal cheese with iberian ham accompaniment (6 units)
Starters
Iberian ham
€18,00
with tomato and cristal bread
Home-made foie gras
€16,00
Prawns (12 units)
€18,00
Salads
Duck salad
€16,00
with slivers of foie grass
Marinated partridge
€14,00
salad
Fresh squids salad
€13,00
Cod salad
€15,00
Home made dishes
Fish soup
€12,00 / 48,00 bosteko
Seasonal
€12,00 / 48,00 bosteko
Vegetables
White beans
€15,00 / 60,00 bosteko
with clams
Fish dishes
Grilled squids
€15,00 / 60,00 bosteko
with sliced potatoes
Line-caught hake
€16,00 / 64,00 bosteko
baked, in green sauce or in prawn sauce
Baked turbot
€15,00 / 60,00 bosteko
Fillet of desalted cod
€17,00 / 68,00 bosteko
baked
Meat dishes
Bost-style roast ribs
€13,00 / 52,00 bosteko
Braised beef cheeks
€14,00 / 56,00 bosteko
Pork trotters
€16,00 / 64,00 bosteko
filled with mushrooms
Tripes and Cheeks
€15,00 / 60,00 bosteko
Duck breast
€15,00 / 60,00 bosteko
Beef Sirloin steak
€18,00
Entrecôte
€45€/kilo
with garnishing
Desserts
Pantxineta
€5,00
(Homemade pastry with hot chocolate)
Xabier’s apple tart
€5,00
Baked cheesecake
€5,00
with turrón ice cream
Rise pudding
€5,00
with biscuit ice cream
Fried custard
€5,00
with white chocolate ice cream
Home-made yoghurt custard
€4,00
with red berries
Chocolate mousse
€5,00
Pineapple carpaccio
€5,00
with ice cream
Cannelloni filled
€6,00
with orange cream
Goxua
€5,00
Plums
€5,00
macerated in Armagnac
Ramonísimo
€6,00
(The Bost ice-cream speciality)
Walnut biscuit
€5,00
with hot chocolate sauce
Lemon or green apple
€5,00
sorbet
Bosteko
€20,00 bosteko
Dessert tasting
Light snack menu
Cristal red peppers
€13,00
with anchovies
Tuna underside
€13,00
on grilled vegetables
Tuna tartar
€14,00
White prawn
€16,00
carpaccio
Potatoes garnished
€11,00
with anchovies
Black pudding
€12,00
with red peppers
Red pepper
€3,00/Unit
filled with beef stew
Sautéed octopus
€18,00
with potatoes a la Vera
Our home-made croquettes
€6,00
of Iberian ham (6 units)
Our home-made croquettes
€12,00
of Idiazabal cheese with iberian ham accompaniment (6 units)
blank Bosteko: Bowls of 5 appetizers designed for you to share and taste in good company.

Information on allergens: In compliance with the EU Regulation (No. 1169/2011) that deals with the regulation of food information provided to consumers, this restaurant provides information regarding the presence of allergens in our products for customer's enquiry. Please contact our staff for more information on allergens.

THE RECIPES OF THE BOST

Chickpeas with lobster



INGREDIENTS FOR 4 PEOPLE:
  • 400 g chick peas
  • 1 lobster (approx. 700 g)
  • Monkfish or hake fumet (concentrated stock)
FOR THE SAUCE À L'AMERICAINE:
  • 1 onion, 2 cloves of garlic, 1 leek and 1 carrot
  • Olive oil
  • 300 g prawn heads
  • 100 g bread
  • 1 squirt of brandy
  • 2 table spoonfuls of tomato sauce
PREPARATION

Soak the chick peas in water overnight, drain the water away and put them to one side.

Boil the chick peas in a pressure cooker for 30 minutes with the fumet.

While the chick peas are cooking, fry the vegetables for the sauce à l'américaine at a low heat, add the prawn heads lightly crushing them, flambé with the brandy and the remaining ingredients, add in a little fumet from the chick peas, leave to boil for 20 minutes, liquidize and put it all through the chinois (strainer). Put to one side.

Cut up the lobster according to your personal preference and sauté in shallow oil until golden. Next add the chick peas and the sauce à l'américaine and leave to simmer for 15 minutes.

THE RECIPES OF THE BOST

Chickpeas with lobster



INGREDIENTS FOR 4 PEOPLE:
  • 400 g chick peas
  • 1 lobster (approx. 700 g)
  • Monkfish or hake fumet (concentrated stock)
FOR THE SAUCE À L'AMERICAINE:
  • 1 onion, 2 cloves of garlic, 1 leek and 1 carrot
  • Olive oil
  • 300 g prawn heads
  • 100 g bread
  • 1 squirt of brandy
  • 2 table spoonfuls of tomato sauce
PREPARATION

Soak the chick peas in water overnight, drain the water away and put them to one side.

Boil the chick peas in a pressure cooker for 30 minutes with the fumet.

While the chick peas are cooking, fry the vegetables for the sauce à l'américaine at a low heat, add the prawn heads lightly crushing them, flambé with the brandy and the remaining ingredients, add in a little fumet from the chick peas, leave to boil for 20 minutes, liquidize and put it all through the chinois (strainer). Put to one side.

Cut up the lobster according to your personal preference and sauté in shallow oil until golden. Next add the chick peas and the sauce à l'américaine and leave to simmer for 15 minutes.
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