Explore the culinary offerings of this restaurant and let yourself be inspired.
Chef
Íñigo Pérez
Type of cuisine
Spanish
Menu photos (2)
All food photos (87)
+83
LIVE COOKING SHOW
Jamón ibérico de bellota cortado a mano.
€33.5
Ensalada de ventresca de bonito con pulpa de tomate.
€30.5
Lomos de antxoas, cebolla cremosa, tomate troceado y encurtidos.
€25.5
Salmón ahumado en ensalada, picatostes de pan y olivas negras.
€26.75
Ensaladilla rusa, cremosa y sabrosa.
€17.5
Pan crujiente, romesco y láminas de cecina de león con idiazábal.
€23.5
Tartare de atún rojo, caviar y espuma de mostaza.
€36
Steak tartare, la mejor selección de carne de vacuno.
€28.5
Tiradito de ventresca con salsa yuzu ponzu y oliva esférica.
€25
Tataki de atún con leche de tigre nikkei y lima rallada.
€29
Ceviche de lubina con langostino tigre, guacamole y maíz dulce.
€22
Salmorejo untuoso de mango con crujiente de jamón y huevo duro.
€17
STARTERS
Grilled scallops with tomato, green onion raviolis and Cesar sauce.
€24
King crab salad with a mayonnaise made from its own juices and hard-boiled eggs.
€35
Our best quality sauteéd txipirones (squid) with spring mushrooms, Peruvian yellow chili pepper and a garlic sauce.
€25.5
Lobster salad with truffled spring onions and a coral vinaigrette.
€38.5
Foie gras on a crispy almond biscuit flavoured with orange.
€33
Sautéed artichokes, Bolognese sauce of oxtail and calamari tagliatelle.
€26
Oxtail and spider crab brioche buns. Sweet & Savoury and with a hint of spice.
€19
Home-style croquettes, crunchy on the outside, creamy on the inside (8 pieces, 2 flavours).
€16
Tiger prawn rolls with soy vinaigrette.
€21.5
Fried free-range capon breast stripes with cheese sauce.
€19.5
FISH
Roasted monkfish with scallops and a white chocolate sauce.
€32
Hake with thin-cut streaky Ibérico porkbelly, sardine sauce and scallops, and mushroom confit.
€29.5
Roasted seabass with miso soup, mushrooms, and assorted vegetables.
€32
Creamy rice with grilled shrimps, taste a hint of the ocean.
€35.5
Cod á Pil-Pil with ajoarriero (hot pepper-garlic sauce).
€29.5
The authentic spider crab á la donostiarra (traditional basque sauce made from garlic, cayenne, and olive oil).
€29
MEAT CUTS
Sirloin with a cecina pasta roll and a foie-gras ragout.
€32.5
Iberico pork chuck, pumpkin gnocchi with cream, and a traditional Catalan dish made of spinach and mashed potatoes (trinxat).
€29
Roasted pheasant breast with fresh pasta and truffle cream.
€28.75
Red wine braised oxtail with wild mushrooms and green asparagus.
€26
Beef ribs, slow cooked for 10 hours in its juice (recommended for two).
€54
Creamy rice with pork cheeks, tripe and a blood sausage typical from the Asturias region
€24.5
Grilled 100 % vegan burger (GreenBurger) with barbecue sauce and melted cheese.
€19.75
DESSERTS
Apple pie with vanilla ice cream.
€14.5
Chocolate bites with walnuts, raspberries, and Bailey’s ice cream.
€11.5
Sponge cake soaked in Marasquino, a cherry-infused liquor, with braised pineapple and foam.
€12
Avocado pudding with sauteéd apple slices, cinnamon, and ice cream.
€11.5
Home-style torrija cubes (traditional Spanish bread pudding) with the slightest hint of coffee and ice cream.
€10
Cheesecake-flavoured foam with raspberries and biscuits.
€11
Pan
Pan y aperitivos
€3.5
Frequently Asked Questions
At El Cielo de Urrechu, the chef is Íñigo Pérez.
If you plan to eat at El Cielo de Urrechu, the average price should be around €40. The average price is calculated based on appetizer/entrée or entrée/dessert, excluding drinks. Prices have been provided by the restaurant.
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