Nerue dining room

Nerue open kitchen

Leek, rice yolk and Iberian pork gravy Camille Savés Carte D'Or, A.O.C. Champagne

Baked white onion, on a codfish and green pepper bed Camille Savés Carte D'Or, A.O.C. Champagne

Crab, white asparagus and raifort creat Itsas Mendi 2011, D.O. Bizkaiko Txakolina

Baby broad beans, cabbage shoots, white bean broth and Iberian pork castanets Quinta Apolonia 2010, V.T. Castilla y León

Bilbao-style anchovies with roast spring onion Quinta Apolonia 2010, V.T. Castilla y León

Roasted foie gras, pear and hibiscus Luis Cañas Reserva 2005, D.O.ca. Rioja

Turbot with rosemary, pickled turnip Luis Cañas Reserva 2005, D.O.ca. Rioja

Avocado, grapefruit tears, frozen coconut

Pumpkin with bergamot, "Enkir" biscuit, beer ice cream

Potato milefeuille, apple and lime Itsas Mendi Urezti 2008, D.O. Bizkaiko Txakolina

Fried chocolate