raw material
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.
Starters
Iberian ham
€20,00
with tomato and cristal bread
Home-made foie gras
€18,00
Prawns (12 units)
€20,00
Salads
Marinated partridge
€16,00
salad
Fresh squids salad
€15,00
Duck salad
€17,00
with shavings of foie grass
HOME MADE DISHES
Vegetables
€12,00 / 48,00
with their sauce
Fish soup
€12,00 / 48,00
White beans
€20,00 / 80,00
with clams
FISH DISHES
Grilled squids
€17,00 / 68,00
with sliced potatoes
Line-caught hake
€20,00 / 80,00
baked or in prawn sauce
Baked turbot
€19,00 / 76,00
Fillet of desalted cod
€21,00 / 84,00
on hummus
Tuna
€17,50 / 70,00
from Cantabric sea
MEAT DISHES
Braised beef cheeks
€16,50 / 66,00
Tripes and Cheeks
€16,50 / 66,00
Duroc Rib
€16,50 / 66,00
roasted at low temperature
Seasonal Deer sirloin
€21,00 / 84,00
Beef Sirloin steak
€20,00
Entrecôte
€45€/kilo
with garnishing
Desserts
Pantxineta
€7,00
(Homemade pastry with hot chocolate)
Xabier’s apple tart
€7,00
Baked cheesecake
€7,00
with turrón ice cream
Rice pudding
€7,00
with biscuit ice cream
Fried custard
€7,00
with white chocolate ice cream
Home-made yoghurt custard
€5,00
with red berries
Chocolate mousse
€7,00
Tiramisú
€6,50
Goxua
€6,50
Plums
€8,00
macerated in Armagnac
Ramonísimo
€7,00
(The Bost ice-cream speciality)
Walnut biscuit
€7,00
with hot chocolate sauce
Lemon or green apple
€7,00
sorbet
Bosteko
€30,00
Dessert tasting
Assorted cheeses
€9,00 / 15,00
with quince and walnuts
LIGHT SNACK MENU
Cod carpaccio
€18,00
Cristal red peppers
€16,00
with anchovies
Tuna underside
€14,00
on grilled vegetables
Potatoes garnished
€11,00
with anchovies
Black pudding
€12,00
with red peppers
Rock Mussels
€15,00
with belgian sauce, red pepper sauce or blue cheese sauce
Red pepper
€4,00/Unit
filled with oxtail
Our home-made croquettes
€10,00
of Iberian ham (8 units)
Our home-made croquettes
€14,00
of Idiazabal cheese with iberian ham (6 u.)
Seasonal tuna tartare
€16,50
Octopus
€22,00
with potato parmentier
Starters
Iberian ham
€20,00
with tomato and cristal bread
Home-made foie gras
€18,00
Prawns (12 units)
€20,00
Salads
Marinated partridge
€16,00
salad
Fresh squids salad
€15,00
Duck salad
€17,00
with shavings of foie grass
Home made dishes
Vegetables
€12,00 / 48,00
with their sauce
Fish soup
€12,00 / 48,00
White beans
€20,00 / 80,00
with clams
Fish dishes
Grilled squids
€17,00 / 68,00
with sliced potatoes
Line-caught hake
€20,00 / 80,00
baked or in prawn sauce
Baked turbot
€19,00 / 76,00
Fillet of desalted cod
€21,00 / 84,00
on hummus
Tuna
€17,50 / 70,00
from Cantabric sea
Meat dishes
Braised beef cheeks
€16,50 / 66,00
Tripes and Cheeks
€16,50 / 66,00
Duroc Rib
€16,50 / 66,00
roasted at low temperature
Seasonal Deer sirloin
€21,00 / 84,00
Beef Sirloin steak
€20,00
Entrecôte
€45€/kilo
with garnishing
Desserts
Pantxineta
€7,00
(Homemade pastry with hot chocolate)
Xabier’s apple tart
€7,00
Baked cheesecake
€7,00
with turrón ice cream
Rice pudding
€7,00
with biscuit ice cream
Fried custard
€7,00
with white chocolate ice cream
Home-made yoghurt custard
€5,00
with red berries
Chocolate mousse
€7,00
Tiramisú
€6,50
Goxua
€6,50
Plums
€8,00
macerated in Armagnac
Ramonísimo
€7,00
(The Bost ice-cream speciality)
Walnut biscuit
€7,00
with hot chocolate sauce
Lemon or green apple
€7,00
sorbet
Bosteko
€30,00
Dessert tasting
Assorted cheeses
€9,00 / 15,00
with quince and walnuts
Light snack menu
Cod carpaccio
€18,00
Cristal red peppers
€16,00
with anchovies
Tuna underside
€14,00
on grilled vegetables
Potatoes garnished
€11,00
with anchovies
Black pudding
€12,00
with red peppers
Rock Mussels
€15,00
with belgian sauce, red pepper sauce or blue cheese sauce
Red pepper
€4,00/Unit
filled with oxtail
Our home-made croquettes
€10,00
of Iberian ham (8 units)
Our home-made croquettes
€14,00
of Idiazabal cheese with iberian ham (6 u.)
Seasonal tuna tartare
€16,50
Octopus
€22,00
with potato parmentier
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.
in good company
MENUS
At The Bost we have set menus to suit you and appetizers for groups of five persons.
The Bost specializes in dishes laid out in bowls for groups to share and taste, generous portions which invite you to sit up to the table, enjoy the good company and savour our first-class meat and fish and "home-made" dishes meant to be eaten with a spoon. We have several different set menus. If you would like further information about these, please get in touch and we will be only too happy to inform you.
We want you to feel as if you were sitting in your dining room at home and for that reason we have designed for you several menus with dishes to share. Get in touch to find out more.
Our restaurant does not offer tasting menus or set daily menus.
The Bost specializes in dishes laid out in bowls for groups to share and taste, generous portions which invite you to sit up to the table, enjoy the good company and savour our first-class meat and fish and "home-made" dishes meant to be eaten with a spoon. We have several different set menus. If you would like further information about these, please get in touch and we will be only too happy to inform you.
We want you to feel as if you were sitting in your dining room at home and for that reason we have designed for you several menus with dishes to share. Get in touch to find out more.
Our restaurant does not offer tasting menus or set daily menus.
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)
- 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.
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)
- 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.
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.