The menu of El Globo.

NON STOP KITCHEN ALL DAY

The menu at Bar El Globo offers a quintessential taste of Basque cuisine. It features the finest seasonal ingredients from the region, a selection of familiar flavors, traditional cooking methods, and the expert touch of our kitchen team.

We invite you to enjoy a culinary experience that will delight the people of Bilbao and is a must for anyone visiting the city.

This menu is only available at our La Plaza Nueva location.

MENU

APPETIZERS

Acorn-fed Iberian ham with tomato tartar and toasted bread

26

Iberian pork shoulder carpaccio, blood orange emulsion, shavings of aged Manchego cheese, black sea salt, and extra virgin olive oil

18

Cantabrian butterfly anchovies with EVOO

26

Txangurro salad with pink sauce made with Petroni vermouth

14

Alakrana tuna belly fillet salad and roasted piquillo peppers

19

Our famous txangurro gratin with baked toasts

22

Homemade croquettes of Iberian ham

14

Txistorra with txakoli wine

14

Grilled artichoke hearts (Navarra PGI), served with Bilbao-style sautéed vegetables and Iberian ham

20

Grilled Huelva prawns

28

Baby scallops, citrus chimichurri, wakame and gratin

17

Roasted octopus served over Galician-style crushed potatoes and Pimento de la Vera

26

RICE DISHES

Mediterráneo

23

Salmorreta with 7 vegetables, grilled artichoke hearts, caramelized shallots, and truffle aioli

Del Señoret

28

prawns, mussels, cuttlefish, and baby squid with aioli made with La Vera paprika

Caldoso de marisco

30

Grilled king prawns, mussels, cuttlefish, and baby squid

De marisco

28

Grilled king prawns, mussels, and baby squid

De la lonja

22

Seafood salmoreja, Huelva shrimp, and scallops

Gallega

22

Seafood salmoreja with octopus, baby squid, and aioli made with La Vera paprika

Pío Negro

29

Euskal Txerri Pork Ribs Cooked at a Low Temperature, Pomegranate, and Shallots

Ibérico

25

Iberian pork shoulder, wild mushrooms from the Iberian Peninsula, apple, and Iberian pork shoulder carpaccio.

Madurada

22

40-day-aged rustic beef shoulder chop with boletus aioli

De carne

25

Chicken, caramelized Arbizu txistorra, roasted red bell pepper, and Cheddar gratin

MAIN COURSES

Bermeo tuna, shallots, seaweed mayonnaise and homemade teriyaki sauce

21

Baby squid with onions and Eusko Label piparra peppers

20

Euskal Txerri pork ribs cooked at a low temperature and glazed with Alava potatoes

23

Sirloin steak served with roasted red peppers and potatoes

24

40-day-aged shoulder cut from rustic cattle of the Iberian Peninsula, served with a side dish

28

DESSERTS

Caramelised French toast with dulce de leche toffee

8

Creamy cheesecake

9

Chocolate coulant and vanilla ice cream

6