La Basque Libre, English

 Welcome to La Basque Libre Restaurant!

Here at La Basque Libre, we celebrate our ancestors' rich tradition of Basque cuisine, fusing classic recipes from our Amama with certain organic ingredients of high nutritional quality. 

Our philosophy is based on respect for the customer and the market, creating an environment where "anyone can eat" in the style of the famous Chef Ratatouille.

 We are proud to be a bridge between tradition and the future of European gastronomy, providing an unforgettable culinary experience for everyone. We want to move the discourse of the best Gourmets, that Chefs of the world 'copy' us, towards a world that remembers the nature of our cultures and the health of modern families. Yes, there is a Future! @bioecorganic!

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Address: Mercaderes Street 13th, Iruña, 31001, Navarra. In the middle of the Camino de Santiago and the Sanfermines Running of the Bulls Route.

Kitchen/Dining room Hours: Monday to Friday 9 am to 4 pm. Saturdays and Sundays 11 am to 4 pm.

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Reservations by WhatsApp at 601312297: 48 hours in advance minimum. Inform us of the number of souls who visit us, and of the dishes selected by your family using the ABC code + quantity using numbers with a zero in front. Example: Plate D (02).

Signal or Advance 10% of the total when we respond to your first message with the total of the service.

Aio, Milesker.

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MENU (MIDI PAR RESERVES, BIZUM) (ENGLISH)

A) CASSEROLE POTXAS ESTELLA (WHITE BEANS), 'ARISTIZABAL', BEANS WITH BEEF SAUSAGES AND SWEET AND SPICY DRESSINGS ON THE TABLE, + CAPPRESSA SALAD, ECO BREAD €10.00

B) 'PERIKO ALONTSO' REVOLTILLO, WITH WILD MUSHROOMS FROM NAFARROA, ECO RONCAL CHEESE + CRYSTAL TOASTED CECINES, + CAPRESE SALAD, ECO BREAD €8.00

D) HAKE KOKOTXAS À LA SAUCE DU PIL-PIL, 'BÂÜMÀR' + POTATOES COOKED WITH SKIN & DRIED TOMATOES IN PESTO SAUCE €20.00

E) MARMITAKO (TUNA) 'BILBO BAGGINS'. BEAUTIFUL, POTATOES, TUDELA UGLY TOMATOES, LEEKS, GARLIC, GREEN PEPPERS, ONION, SAUSAGE PEPPER, ECO EXTRA VIRGIN OIL, SALT, CAYENNE CHILLIES, ARGUIÑANO PARSLEY €17.00

F) AJOARRIERO 'ELKANO', COD STEW (COD) SEASONED WITH GARLIC, PEPPERS, OIL, AND EGGS €14.00

G) GULAS 'BIDASOA RIVER', OIL, GARLIC, CHILLIES, ECO RICE, TUDELA ASPARAGUS, TOLOSA PEPPERS, +FRIED BANANA €14.00 (2 PEOPLE)

H) PURRUSALDA 'HENDAIA', LEEKS, POTATOES, CARROTS, COD €14.00 (2 PEOPLE)

I) TXURI TA BELTZ, 'ERRATZU' LAMB TRIPES, PARSLEY GARLIC, EGG, BLACK PURPLE, ONION IN BAZTAN TOMATO SAUCE, + PHOENICIAN SALAD: PARSLEY, TOMATOES, LETTUCE, CUCUMBERS, ONION, RED PEPPER, CILANTRO, MINT, SUMAC, JUICE LEMON, ECO EXTRA VIRGIN OLIVE OIL, SALT €12.00

J) BAZTANGO ZOPAK, 'NUEVO BAZTAN' LAXA LAMB BROTH, BREAD, CHILLIES, ONIONS, LEEKS, CARROTS, SALT, LAMB FABRIC, SAFFRON, + FRIED LEMON CHIPS ECO BUTTER €8.00

K) LAMB TXILINDRON, 'LEKAROZ', SUCKY LAMB FROM BAZTAN, ONIONS, LEGS, SALT, PEPPER + ASPARAGUS, BORAGE AND ECO NAVARRA THISTLES, PETIT POIDS, ROASTED PEPPERS FROM TOLOSA €18.00

L) AHATE TXALUPA (CANARD DANS MAÏS) 'ALDAPE', BASERRI DUCK POLVOROSA. €13.00

M) ARROSA TAJINE AZAHAR (MOUTON AUX FLEURS) 'KABYLE DANS IBAIONDO', NAVARRE LAMB, ROSE PETALS, ORANGE STAMINS, ALMONDS, CHICKPEAS, CINNAMON BRANCHES, STEAM COUSCOUS €16.00

N) ELZEKARIA, (SOUPE RUSTIQUE) 'IPARRALDE', WHITE CABBAGE, ONION, ECO WHITE BEANS, BACON, ESPELETTE PEPPERS, GARLIC, WINE VINEGAR & BOLIVAR SPICY

(AMAZON) €5.00

0) TXIPIRONS À LA LUZIENNE (DONIBANE LOHIZUNE CALAMARI) 'LURIAS POUR ANASAGASTI' WILD SQUID FROM THE GULF OF BIZKAIA, FISH WITH TURLUTTE, COOKED ON THE GRILL ON SLOW HEAT, IN ECO SAUCE OF TUDELA UGLY TOMATOES AND TOLOSA PEPPERS €15.00

P) TXULETON DE BAZTAN (BASQUE TOMAHAWK) 'BOISE HAPPY FRIDAY'. MEAT ON YOUR POINT, WITH A GREAVY TOP OF PEANUT RUBBLES, MANDARINE PEARLS, RAISINS, GRAPES, RED & BALSAMIC WINE WITH CINNAMON AND HONEY, GARNISHED WITH MINT LEAVES AND PARSLEY €27.00(600 g)

R) GATEAU BASQUE (BASQUE CAKE) 'MARITXU BIZKARRET', PÂTE AU CITRON, CANELLE, BEURRE, CRÈME AU VANILLE ET RHUM DU SUCRE, VENEZUELA. FARINE ET LAIT ECO. 5.00€

S) HAYACAS ALDAPE (CORN DISH, PLATATIN husks) CORN MAST STUFFED WITH MEAT, GARLIC, ONION, CHIVES, GREEN AND RED PEPPER, SWEET PEPPER, TOMATOES, LEEK, CORIANA, CUMIN, PEPPER €9.00

T) FALLEN SALADE: (SEXY SOULS LOVELY PERSONS!),(19 botanicals & 2 zoo!)

 ECO SHEET LETTUCE, ECO CELERY STALKS, ECO CARROTS, GARLIC, MINT, PERSIL, BASILIQUE, POMEGRANATE, BEET, ECO APPLE, AVOCADO, MUDY RED PEPPERS, ALMONDS, GINGER, SICILIAN LEMON. ADDEREZZO SEGRETO: ECO CUVÉE WINE, ECO EXTRA VIRGIN OLIVE OIL, ECO HONEY, CINNAMON POWDER €15.00

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This Stomach Restorer restores the perfect work of art, the human body and soul...

To restore is to return to the origin, to the pristine, or almost, Re, to always return home, Staura, on one's feet, something like "getting back on one's feet, reestablishing oneself"

Already in Aldape, Caracas of the 40s, today in Ibaiondo, in The Euskerlands overseas, in that Caribbean house in Cumaná, the ancient echo of mothers and fathers to daughters and sons reverberates. A virtuous, unstoppable laissez-faire, a spontaneous order, an invisible hand, a bustling bustle, of 3 or 4 generations swarming through patios, gardens, kitchens, dining rooms, libraries, filled with friends and neighbors, an Eden every week...

'Brought the 200-kilo Tuna, frozen as a stone, the Fishing Captain, my uncle, Don Dario Mendez Isaba, working at 80 something on the high seas! The 7 seas! We heard thousands of adventures... and the aite and the mistress of Ibaiondo... Marmitako for the whole summer! And all the neighbors!'

Other days, Gulas, other Pil Pil, other Txuleton... the best salads, a home with 3 biologists and an economist? What can go wrong?

Today, history left our little boat of literary paper on the banks of the Bidasoa, in its magical sources, and I invented its etymology 'bide otsoa' path of wolves, my avatar, although someone could also say 'bide uxoa' path of pigeons, birds...

Today, in Navarra, it is time to innovate, with what? With ancient recipes? With a fusion of love for the world as one (I echo it!) and pride for the millennials of all the language-cultures of Planet Humanitas, dignifying and sanctifying the daily work, with the chest exposed, like Aresti's poem...

Our wonderful team, in the best-equipped kitchen in the city, is made up, today:

Miren Izarra Jáuregi Egurrola, like me, is a Venezuelan Basque, but she seems straight out of 18th-century Elantxobe! A high-voltage sous-chef! Yanni Jiminian, a great soul, the Navarrese and the Dominican with atavistic Armenian roots, all brain and heart, does everything with joy... our General Manager, My partner Yaile Desirée Acosta Núñez, (Mme. Elguezabal the time lived in Toulouse & Montpellier!) mother of Nerea, Julen, and Maitena, the future of my dreams, this jovial woman, the granddaughter of Miguelina Gamardo, the Caribbean woman who alone raised her 6 children in the 50's in another dictatorship, grinding Cariaco corn at 4 am, and selling at the local market, wandering around an entire city, firstborn city, the Athens of the Americas... our transatlantic advisor in Ibaiondo, my gourmand Advisor, my Mistress born in Anzoategui, Venezuela, the fish doctor! Doña Eliza Mendez de Elguezabal, the daughter-in-law of my Estellesa Amama Beatriz Aristizabal de Elguezabal... and I, Mikel de Elguezabal Mendez, an oceanographer biologist mutating into a Gourmet, in love with all human beings with kind and gentle souls... most of the planet...

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