Solomillo euskaltxerri from the bar Xarma Cook & Culture
Basque pig sirloin.
Pintxo of Basque pig sirloin with celeriac cream, mushroom emulsion and wasabi caviar.
Xarma Cook & Culture
The Xarma has the appearance of a dubious-looking hang out but has a bar full of avant-garde pintxos created by Aizpea Oihaneder and Xabier Díez. Haute cuisine in miniature, seasonal products, pintxos, minis, vermouths, cocktails, music and a terrace. On the ground floor it has a restaurant.