Chris Pople:
Entrance
Chris Pople:
The beef
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Pickled sardine pinxos
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Pea & ham soup pinxos
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The grill
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Assortment of beef cold cuts
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Heirloom tomato salad
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Grilled "morcilla" from Biscay
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Stewed white Tudela beans served with grilled white tuna
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Very sharp steak knife
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Green Ibarra chilli peppers
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Slow-roasted Tolosa-style red "piquillo" peppers
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Lettuce with spring onions from the vegetable gardens of Hernani
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"Buey" Galician matured beef from a 19-year-old cow
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Cheese from the Aralar Mountain Range
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Tolosa butter and almond "tejas y cigarillos"
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Very zesty gin & tonic