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English-Français 134 135 136 137 138 139 140 141 142 143 144 145 146 147 ENGLISH-FRANÇAIS The corner between Iñigo Street and Constitución Square where our “148 gastroleku” is now located, gave shelter, for over 40 years, to the mythical Astelena 1960 bar and it is, therefore, an emblematic spot full of gastronomic history. The cardinal number implicit in our name refers to our position in co-relation to the numbers draw at the row of balconies and was, in fact, painted by Paco, same artist who did all the original work at the square. L’intersection de la rue Iñigo et la Place de la Constitution, où se trouve aujourd’hui notre “148 gastroleku”, accueillait pendant plus de 40 ans le mythique bar Astelena 1960 et est, pour autant, un endroit emblématique, chargé d’histoire gastronomique. Le numéro cardinal de notre nom, 148, fait allusion a notre emplacement par rapport aux numéros authentiques peints sur les balcons de la place, de la main experte de Paco, l’artiste original qui a également dessiné pour le numéro qui nous représente aujourd’hui. Gastroleku is an hospitality, gastronomic and business group born in the old town of Donostia – San Sebastian. Gastroleku est un groupe de restauration, gastronomique et d’affaires né dans la vieille ville de Donostia. gastroleku.com 148gastroleku.com TXOKO BARRA Our pintxos and sharing plates made at the bar Nos pintxos et plats au comptoir TXOKO BARRA PINTXOS ( small plates ) PINTXOS ( petit plats ) -GILDA GILDA................................................................................................................................................2 -HAKE PUDDING PUDDING DE MERLU.................................................................................................................3 -SMALL PLATE OF WHITE TUNA, ANCHOVY, PICKLED PEPPERS AND OLIVES ASSIETTE DE THON GERMON, ANCHOIS, PIMENT BASQUE ET OLIVES................................................................................................................3.5 -RUSSIAN SALAD MACÉDOINE DE LÉGUMES...................................................................................................3 -HOME-CURED SALMON WITH FRESH CREAM AND HERB EMULSION SAUMON FUMÉ MAISON AVEC CRÈME FRAÎCHE ET ÉMULSION AUX HERBES..................................................................................................5.5 -ROASTED VEGETABLE ( ESCALIVADA) SALAD WITH NUTS AND ANCHOVIES SALADE ESCALIVADA AUX NOIX ET AUX ANCHOIS.............................................5 -IBERIAN “PRESA” TARTAR STEAK TARTARE DE PORC IBÉRIQUE..........................................................................5,5 -SPICY TXORIZO FROM LA RIOJA CHORIZO ÉPICÉ DE LA RIOJA............................................................................................1.5 -FOIE MI-CUIT TOAST TOAST AU FOIE MI-CUIT........................................................................................................5 TXOKO BARRA SHARING PLATES LES PLATS -WHITE TUNA, ANCHOVY, PICKLED PEPPERS AND OLIVES THON GERMON, ANCHOIS, PIMENT BASQUE ET OLIVES..................................14 -RUSSIAN SALAD MACÉDOINE DE LÉGUMES ..............................................................................................5/10 -HOME-CURED SALMON WITH FRESH CREAM AND HERB EMULSION SAUMON FUMÉ MAISON AVEC CRÈME FRAÎCHE ET ÉMULSION AUX HERBES...................................................................................................................................16 -ROASTED VEGETABLE ( ESCALIVADA ) SALAD WITH NUTS AND ANCHOVIES SALADE ESCALIVADA AUX NOIX ET AUX ANCHOIS..............................................15 -100% BELLOTA IBERIAN SHOULDER HAM FROM MONTANCHEZ, EXTREMADURA................................................................................................................... 11/22 100% PALETTE IBÉRIQUE DE BELLOTA DE MONTANCHEZ, EXTREMADURA -CHEESE BOARD TABLE DE FROMAGE.............................................................................................................8/16 -FOIE MI-CUIT FOIE MI-CUIT.............................................................................................................................9/18 -BURRATA WITH SMOKED BEEF FROM LEÓN BURRATA ET CECINA DE LEÓN.........................................................................................20 KITCHEN CUISINE Our pintxos and sharing plates are made in the kitchen Nos pintxos et plats en cuisine KITCHEN / CUISINE PINTXOS ( small plates ) PINTXOS ( petit plats ) -HAM CROQUETTE CROQUETTES AU JAMBON.............................................................................................2.5 -ROASTED FOIE GRAS FOIE GRAS DE CANARD À LA POÊLE........................................................................5,5 -SCRAMBLED EGGS WITH “ROPA VIEJA” (STEWED MEAT) OEUFS BROUILLÉS ROPA VIEJA (VIANDE DÉCHIQUETÉE)..............................3 -RICE WITH SEASONAL GARNISH RIZ AVEC GARNITURE DE SAISON................................................................................5 -IBERIAN PORK CHEEK JOUES DE PORC IBÉRIQUE..................................................................................................5 -COCHINITA PIBIL TACO TACOS DE COCHINITA PIBIL............................................................................................4 -FILLET STEAK WITH SEASONAL GARNISH FILET-MIGNON ET GARNITURE DE SAISON.......................................................5,5 -GRILLET DUCK BREAST AND PINEAPPLE MAGRET ET ANANAS SUR LE GRIL..............................................................................5 KITCHEN / CUISINE SHARING PLATES LES PLATS -GAJO POTATOES WITH TWO SAUCES QUARTIERS DE POMMES DE TERRE AUX DEUX SAUCES...................6 -HAM CROQUETTE CROQUETTES AU JAMBON..................................................................................10 -RICE WITH SEASONAL GARNISH RIZ AVEC GARNITURE DE SAISON.................................................................14 -GRILLED OCTOPUS WITH SPICED POTATO PUREE AND KIMCHEE MAYONNAISE POULPE BRAISÉ AVEC PURÉE DE POMMES DE TERRE ET MAYON NAISE KIMCHEE.............................................................................11/22 -DICED TUNA AND ROASTED FOIE GRAS WITH UNAGUI SAUCE DÉS DE THON ET AVEC FOIE GRAS DE CANARD POELÉ AU SALSA UNAGUI...................................................................................................10/20 -FRIED CALAMARI CALAMARS FRITS (FARINE, POIS CHICHES ET MAIS)......................12 -GRATINATED COD WITH PEPPERS IN PIL PIL SAUCE MORUE GRATINÉ AVEC “PIPERRADA” AU PIL PIL...............................16 -IBERIAN PORK CHEEK JOUES DE PORC IBÉRIQUE...................................................................................18 -GRILLED FORE-RIB OF BEEF WITH POTATOES AND SALAD CHULETA BRAISÉ AVEC POMMES DE TERRE ET SALADE...........................................................................................46/kg - “PIQUILLO” PEPPERS - POIVRON “PIQUILLOS” ..............................................................6 KITCHEN / CUISINE DESSERTS DESSERTS CARROT CAKE GATEAU AUX CAROTTES.........................................................................................5 CHEESECAKE WITH STRAWBERRY CHEESECAKE AUX FRAISES...................................................................................5 CHOCOLATE GANACHE AND ICE CREAM GANACHE ET GLACE AU CHOCOLAT..............................................................5 DESSERT OF THE DAY DESSERT DU JOUR.......................................................................................................5 SWEET WINE VIN DOUX d.o. Getaria UYDI TXOMIN ETXANIZ................................................................................................................4/28 T/C Hondarribi zuri, hondarribi beltza d.o. Jerez Xeres Sherry PEDRO XIMENEZ HIDALGO.........................................................................................................4/24 Pedro Ximenez d.o. Manzanilla SOLEAR..................................................................................................................................................4/24 Palomina fina WINE VIN WINE / VIN SPARKLING WHITE VIN EFFERVESCENT BLANC d.o. Getaria d.o. Getaria TXOMIN ETXANIZ EUGENIA............4/28 TXOMIN ETXANIZ.................................2/15 T./C.Hondarribi zuri, Hondarribi beltza T/C Hondarrabi zuri, hondarrabi beltza TXOMIN ETXANIZ TX..................2,5/17,5 d.o. Cava T/C Hondarrabi zuri, hondarrabi beltza TORREMILLANOS PEÑALBA LOPEZ......................................4/28 Brut nature, Macabeo, chardonnay d.o. Rioja CONDE VALDEMAR RIMARTS BRUT 18.......................................18 BLANCO...............................................2,5/17,5 Xarel-lo, macabeu, parellada Viura, Verdejo, Sauvinon Blanc y Tempranillo Blanco 100% Viura RIMARTS ROSAE.........................................39 Pinot noir MUGA BLANCO .........................................25 Viura, malvasía, garnacha blanca BAIGORRI BLANCO .................................32 Viura, malvasía a.o.c. Champagne REMELLURI BLANCO .............................63 BARON FUENTE GRAN RÉSERVE.......46 Chardonnay, garnacha blanca, Pinot meunier, chardonnay, pinot noir marsanne, roussane ANDRÉ CLOUET RESERVE GRAND CRU....................................................49 d.o. Rueda Chardonnay, pinot noir, pinot meunier PERAMOR VERDEJO VIURA.............1/8 JACKQUESSON 740......................................63 Verdejo, viura Chardonnay, pinot noir, pinot meunier PERAMOR VERDEJO.......................1,5/12 Verdejo RAMON BILBAO...................................17,5
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