Garena has two spaces that offer two different gastronomic concepts, to enjoy in different environments and occasions.
The farmhouse revolution
By the hand of Julen Baz
A gastronomic proposal that draws on the foundations of our cuisine: good produce, hot coals, broths and stews to transform our gastronomic tradition into innovative dishes, full of freshness and identity.
Experience new traditions
Discover the more daring Garena, with our special menu.
Geroa menu, a gastronomic journey through time, a concept for the most special days that spans 500 years of our history.
Betizu beef steak tartar
Baby fava bean with acorns and chorizo
Seasonal mushrooms with Etxauri egg
Hake in “green sauce”
Milk curd with nettles
Only available for full table. Reservations need to be done 24 hours in advance.
Maximum 8 people.
Adapted for vegetarians, vegans and allergy sufferers.
Our surroundings, the best pantry
Designed to enjoy the best daily produce. Thanks to our network of local producers we are able to offer you a menu that is meticulously prepared with the best raw materials at their optimum maturity.
Seasonal market menu
Choice of fish of the day
Choice of meat of the day
45€. VAT Included.
From monday to friday.
Traditional food with a modern touch
Enjoy the traditional dishes and seasonal flavours every day in our dining room. An ideal option and always available to share, savour and enjoy Garena from start to finish.
Start by sharing
Anchovies from Mutriku (8 pieces)
Terrine of grilled foie gras with our apple compote
Grilled pepper and ribeye croquette
Betizu steak tartar
Charcoal-grilled seasonal mushrooms and Etxauri’s yolk
Spring onion and euskaltxerri (basque pork)
Grilled cod cheeks
Trout from Yesa grilled in vine shoots
Fish of the day
Grilled mature beef ribeye
Grilled euskaltxerri (basque pork) sirloin
The less formal Garena
Available in the bar and terrace area.
A fun concept for summer evenings and weekends where you can have a bite, share, and lick your fingers.
Weekends and holidays, from 12 to 5PM.
Taska + Retaska
Tongue in sauce with roasted peppers
Mature beef ribeye
Opening hours, Saturdays and Sundays:
Bar: from 12:00 to 20:00
Taska kitchen: from 12:00 to 15:00
We do not make reservations on the terrace