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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
€16,00 / 64,00 bosteko
with sliced potatoes
Line-caught hake
€18,50 / 74,00 bosteko
baked, in green sauce or in prawn sauce
Baked turbot
€18,50 / 74,00 bosteko
Fillet of desalted cod
€18,50 / 74,00 bosteko
on "piperrada"

MEAT DISHES


Braised beef cheeks
€16,00 / 64,00 bosteko
Piece of suckling pig
€16,00 / 64,00 bosteko
confit
Tripes and Cheeks
€16,00 / 64,00 bosteko
Roast Deer loin
€18,00 / 72,00 bosteko
Beef Sirloin steak
€20,00
Entrecôte
€45€/kilo
with garnishing

Desserts


Pantxineta
€6,00
(Homemade pastry with hot chocolate)
Xabier’s apple tart
€6,00
Baked cheesecake
€6,00
with turrón ice cream
Rice pudding
€6,00
with biscuit ice cream
Fried custard
€5,00
with white chocolate ice cream
Home-made yoghurt custard
€4,50
with red berries
Chocolate mousse
€6,00
Tiramisú
€6,00
Goxua
€5,00
Plums
€6,00
macerated in Armagnac
Ramonísimo
€6,00
(The Bost ice-cream speciality)
Walnut biscuit
€5,50
with hot chocolate sauce
Lemon or green apple
€5,00
sorbet
Bosteko
€25,00
Dessert tasting
Assorted cheeses
€9,00 / 15,00 bosteko
with quince and walnuts

LIGHT SNACK MENU


Deer carpaccio
€15,00
Tuna underside
€13,00
on grilled vegetables
Balfegó Bluefin Tuna tartare
€20,00
(150gr)
Potatoes garnished
€11,00
with anchovies
Black pudding
€12,00
with red peppers
Red pepper
€4,00/Unit
filled with oxtail
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)
Broken fried eggs
€13,00
with Iberian ham and cheese slices
Starters
Iberian ham
€20,00
with tomato and cristal bread
Prawns (12 units)
€20,00
Crystal Peppers
€15.00
with anchovies
Salads
Marinated partridge
€16,00
salad
Fresh squids salad
€15,00
Cod salad
€16,50
Duck salad
€17,00
with shavings of foie grass
Burrata salad
€16,00
with roasted cherry tomatoes
Home made dishes
Seasonal vegetables
€12,00 / 48,00 bosteko
Fish soup
€12,00 / 48,00 bosteko
Chickpeas
€16.50 / 66.00 bosteko
with seafood
Fish dishes
Grilled squids
€16,00 / 64,00 bosteko
with sliced potatoes
Line-caught hake
€18,50 / 74,00 bosteko
baked, in green sauce or in prawn sauce
Baked turbot
€18,50 / 74,00 bosteko
Fillet of desalted cod
€18,50 / 74,00 bosteko
on "piperrada"
Meat dishes
Braised beef cheeks
€16,00 / 64,00 bosteko
Piece of suckling pig
€16,00 / 64,00 bosteko
confit
Tripes and Cheeks
€16,00 / 64,00 bosteko
Roast Deer loin
€18,00 / 72,00 bosteko
Beef Sirloin steak
€20,00
Entrecôte
€45€/kilo
with garnishing
Desserts
Pantxineta
€6,00
(Homemade pastry with hot chocolate)
Xabier’s apple tart
€6,00
Baked cheesecake
€6,00
with turrón ice cream
Rice pudding
€6,00
with biscuit ice cream
Fried custard
€5,00
with white chocolate ice cream
Home-made yoghurt custard
€4,50
with red berries
Chocolate mousse
€6,00
Tiramisú
€6,00
Goxua
€5,00
Plums
€6,00
macerated in Armagnac
Ramonísimo
€6,00
(The Bost ice-cream speciality)
Walnut biscuit
€5,50
with hot chocolate sauce
Lemon or green apple
€5,00
sorbet
Bosteko
€25,00
Dessert tasting
Assorted cheeses
€9,00 / 15,00 bosteko
with quince and walnuts
Light snack menu
Deer carpaccio
€15,00
Tuna underside
€13,00
on grilled vegetables
Balfegó Bluefin Tuna tartare
€20,00
(150gr)
Potatoes garnished
€11,00
with anchovies
Black pudding
€12,00
with red peppers
Red pepper
€4,00/Unit
filled with oxtail
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)
Broken fried eggs
€13,00
with Iberian ham and cheese slices
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.