{"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":"2026-04-08T22:46:44","modified_gmt":"2026-04-08T21:46:44","slug":"menu","status":"publish","type":"page","link":"https:\/\/www.neruaguggenheimbilbao.com\/fr\/menu\/","title":{"rendered":"Menu"},"content":{"rendered":"

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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MENU
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POIS LARMES<\/strong> | bette et oursin 25,00 \u20ac \/ 42,00 \u20ac<\/p>\n

MOCHI<\/strong> | g\u00e2teau de kabratxo 16,00 \u20ac (unit\u00e9)<\/p>\n

ASPARGES BLANCHES ET VERTES<\/strong> | amande et caviar 36,00 \u20ac<\/p>\n

TXANGURRO<\/strong> | version Saint-S\u00e9bastien 30,00 \u20ac<\/p>\n

\u00c0 partager\u2026<\/em> CREVETTES<\/strong> | \u00e0 l\u2019ail avec \u0153uf au plat 32,00 \u20ac<\/p>\n

\u00c0 partager\u2026<\/em> OMELETTE<\/strong> | de homard 38,00 \u20ac<\/p>\n

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MERLU ENROB\u00c9<\/strong> | sauce noire et pil-pil de poivron vert 38,00 \u20ac<\/p>\n

MORUE<\/strong> | \u00e0 la Busturienne 42,00 \u20ac<\/p>\n

AGNEAU DE LAIT<\/strong> | jus de poivrons r\u00f4tis 42,00 \u20ac<\/p>\n

TRIPES ET GROIN<\/strong> | sauce basquaise 25,00 \u20ac \/ 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

G\u00c2TEAU AU CHOCOLAT<\/strong> | bi\u00e8re glac\u00e9e et framboise 12,00 \u20ac<\/p>\n

Pain de bl\u00e9 artisanal et huile d\u2019olive\u00a0 3 \u20ac par personne
\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

SALADE DE LAITUE<\/strong> | pomme de terre et oignon<\/p>\n

G\u00c2TEAU D\u2019ASPERGE BLANCHE<\/strong> | crevette rouge et clou de girofle<\/p>\n

ARTICHAUT<\/strong> | et petits calamars en sauce noire<\/p>\n

ANCHOIS<\/strong> | tubetti et sauge<\/p>\n

LANGUE D\u2019AGNEAU<\/strong> | pois chiches et curry<\/p>\n

MERLU ENROB\u00c9<\/strong> | sauce noire et pil-pil de poivron vert<\/p>\n

VENTR\u00c9E DE PORC LAQU\u00c9E<\/strong> | l\u00e9gumes marin\u00e9s, p\u00e2t\u00e9 de boudin et chou<\/p>\n

FRAISES<\/strong> | cr\u00e8me de citron, glace \u00e0 la fraise et violettes<\/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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