{"id":14504,"date":"2015-04-16T11:46:21","date_gmt":"2015-04-16T10:46:21","guid":{"rendered":"http:\/\/www.neruaguggenheimbilbao.com\/?page_id=14504&lang=fr"},"modified":"2026-07-22T13:38:06","modified_gmt":"2026-07-22T12:38:06","slug":"menu","status":"publish","type":"page","link":"https:\/\/www.neruaguggenheimbilbao.com\/fr\/menu\/","title":{"rendered":"Menu"},"content":{"rendered":"

MENU
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MENU<\/a> | MUINA<\/a><\/span><\/p>\n<\/div>

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Chaque ann\u00e9e, nous r\u00e9alisons trois changements de carte : printemps, \u00e9t\u00e9 et automne-hiver. Nous travaillons en collaboration avec des producteurs locaux pour garantir le maximum de fra\u00eecheur et la meilleure qualit\u00e9 des produits.<\/p>\n<\/div>

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TOMATES CERISE<\/strong> | sauce aux herbes aromatiques 26,00 \u20ac<\/p>\n

MOCHI<\/strong> | g\u00e2teau de poisson-scorpion 18,00 \u20ac (pi\u00e8ce)<\/p>\n

SALADE RUSSE<\/strong> | au crabe araign\u00e9e et crevettes rouges 35,00 \u20ac<\/p>\n

SALADE DE FRUITS DE MER<\/strong> | au homard 38,00 \u20ac<\/p>\n

\u00c0 partager\u2026 GAMBAS<\/strong> | \u00e0 l\u2019ail avec \u0153uf au plat 38,00 \u20ac<\/p>\n

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CALAMAR<\/strong> | avec sauce zurrukutuna 42,00 \u20ac<\/p>\n

VENTR\u00c8CHE DE THON<\/strong> | l\u00e9g\u00e8rement pan\u00e9e, sauce noire et pil-pil au poivron vert 38,00 \u20ac<\/p>\n

BAR<\/strong> | pur\u00e9e de cresson et poivre vert 42,00 \u20ac<\/p>\n

AGNEAU DE LAIT FRIT<\/strong> | poivrons r\u00f4tis et comt\u00e9 42,00 \u20ac<\/p>\n

TRIPES ET MORRO<\/strong> | sauce biscayenne 36,00 \u20ac<\/p>\n

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FRAISES<\/strong> | cr\u00e8me de citron, glace \u00e0 la fraise et violettes 12,00 \u20ac<\/p>\n

POIRE<\/strong> | glace au riz au lait meringu\u00e9 et citron vert 12,00 \u20ac<\/p>\n

Pain de bl\u00e9 artisanal et huile d\u2019olive\u00a0 3 \u20ac par personne<\/p>\n

*10 % TVA inclus
\n*Consultez notre carte d\u2019allerg\u00e8nes
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MUINA<\/span><\/h1>\n<\/div>
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\u00ab Muina \u00bb, l\u2019\u00e2me de notre cuisine. Terme basque qui signifie noyau, c\u0153ur, essence.<\/em><\/p>\n

TOMATES CERISES<\/strong> | sauce aux herbes aromatiques<\/p>\n

BIGORNEAUX<\/strong> | grill\u00e9s, jus de haricots verts<\/p>\n

BRANDADE DE MORUE<\/strong> | nectar de poivrons r\u00f4tis et \u0153uf<\/p>\n

THON<\/strong> | jus de tomate r\u00f4ti et \u00e9chalote marin\u00e9e<\/p>\n

RAIE<\/strong> | sauce biscayenne<\/p>\n

BAR<\/strong> | pur\u00e9e de cresson et poivre vert<\/p>\n

VENTR\u00c8CHE DE PORC IB\u00c9RIQUE<\/strong> | avec l\u00e9gumes marin\u00e9s, p\u00e2t\u00e9 de boudin noir et chou<\/p>\n

POIRE<\/strong> | glace au riz au lait meringu\u00e9 et citron vert<\/p>\n

110 \u20ac<\/span><\/p>\n

Pain de bl\u00e9 artisanal et huile d\u2019olive 3 \u20ac par personne<\/p>\n

Mariage de vins:<\/strong> 50 \u20ac<\/p>\n

Mariage Sans Alcohol:<\/strong> 42 \u20ac<\/p>\n

*Menu servi pour la table enti\u00e8re
\n*10 % TVA inclus<\/em>
\n*Consultez notre carte d\u2019allerg\u00e8nes<\/em><\/p>\n<\/div>

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