Kaia Kaipe

Rodaballo a la Parrilla

Whole turbot, expertly grilled over coals with a touch of olive oil and garlic, showcasing its delicate flavor.

$75

Txuleta de Vaca Vieja

A thick-cut, aged beef ribeye steak, perfectly seared to a juicy medium-rare, a Basque specialty.

$60

Kokotxas de Merluza en Salsa Verde

Hake cheeks gently cooked in a vibrant green sauce of parsley, garlic, and white wine, a traditional delicacy.

$45

Gambas a la Plancha

Succulent, large grilled prawns, simply seasoned to highlight their natural sweetness and freshness.

$38