Oysters, white asparagus with beer juice, lime and chili pepper 20€
Tempered foie gras, white turnip and orange mint 23€
"Lágrima" peas, grape and iced olive oil 22€
Shrimps, broccoli stems, white endive, lime and vanilla 26€
Prawn with steamed chickpeas and aromatic herbs 33€
Spider-crab, caulifl ower and toasted corn juice 27€
Fried hake with stewed chrysanthemum leaves 30€
Red mullet on a seabed 33€
Turbot, okra strands and green olive 34€
Duck foie gras, green lentils cream, garlic and chervil 35€
Veal sweetbreads roasted in black butter, broccoli leaves, pepper and nutmeg 31€
Beef tenderloin, caulifl ower puree, garlic stalks, mint and coriander 30€
Rack of lamb, swiss chard stems, pumpkin seeds and fenugreek 32€
Mochis...Honey, lime and rosemary, Rice pudding, Plum and almond, Coffee, mascarpone cheese and cocoa 12€
"Cabello de ángel" pumpkin, banana and lemon ice cream 12€
Mille-feuille, apple, "mamía" and violet 12€
The artist Jeff Koons, creator of one of the signature pieces of work in the Guggenheim Museum, Bilbao, as Puppy is, refers to art as something that is not an object, but rather in the mind of the observer.
This same line of thought is what the restaurant Nerua wishes to convey, getting visitors to create their own dining experience, making the means to do so accessible to the diner.
Our language originates in reflection, coupled with innovation, and is transferred to all aspects of the restaurant, integrating the senses.