Seasons
Whilst we try to accommodate diners requests, Etxebarri is proud of its produce and respects its seasonal availability. This is reflected in the menus which, written daily, list only the best items on offer and enable us to maintain our devotion to high-quality standards.
To truly appreciate the diversity of the grill, the chef can personally suggest a tasting menu incorporating the very best of the day produce that we famously feature, together with the months in which, under normal circumstances, they should be available.
| Anchoas (anchovies) |
April-June |
| Angulas (elvers) |
November 1- March 31 |
| Becada (woodcock) |
November-January |
| Chipirones (baby squid) |
July |
| Cigalas (langoustines) |
September-April |
| Mejillones (mussels) |
July-September |
| Pulpitos (baby octopus) |
December-March |
| Quisquillon (shrimp) |
November-January |
| Tartufo blanco d'Alba (white truffle) |
October-December |
| Tartufo negro d Perigord (blacktruffle) |
December-February |
| Tortola (turtledove) |
August-September |
| Ventresca (white tuna belly) |
July-September |
| Zizas (St. Peter´s mushroom) |
April-June 30 |