VÍCTOR MONTES' MENU

Traditional flavors with a modern twist.
We invite you on a journey through Basque cuisine.

In the heart of Bilbao, the Víctor Montes restaurant invites you to discover a menu that pays tribute to the rich Basque culinary tradition, fusing it with innovative and contemporary touches. Each dish is an expression of our passion for local seasonal products, carefully selected to offer you a unique gastronomic experience. From classic pintxos to more elaborate dishes, our cuisine is inspired by recipes passed down from generation to generation, reinventing them with creativity and respect for the essence of each ingredient. Immerse yourself in a feast of authentic flavors, where tradition and the avant-garde come together to delight your palate.

COLD STARTERS

Coppa de Euskal Txerri: cured pork neck with natural tomato tartare and puffed bread.

19 The 5 experiences of Pío Negro: crystal chorizo, forest salami, marine salami, citrus salami, and Ezpeleta chorizo. (min. 2 people/price per serving)

8 Hand-cut acorn-fed ham, 100% Iberian breed, Guijuelo Designation of Origin.

34 Beef carpaccio, pistachio crumbs, parmesan shavings, and sweet mustard and honey vinaigrette.

19 Wild bluefin tuna tartare, toasted focaccia with anchovy butter, soy-cured egg yolk & kimchi, and coconut foam.

25 Santoña anchovies preserved in organic cow butter, roasted peppers, and crystal bread.

26 Carabinero carpaccio, Pyrenean trout roe, lime pearls, and mango mayonnaise.

36 Foie gras with orange & Armagnac with flambéed meringue.

25

Prices include VAT.

Entrantes calientes - Carta - Restaurante Victor Montes - Cocina Vasca en Bilbao

HOT STARTERS

Authentic txistorra sausage made in the traditional way with Euskal Txerri pork.

16 Our truffle and mushroom croquettes.

14 Peninsula boletus mushrooms with low-temperature yolk and truffled parmentier potato purée.

23 Candied artichokes, slow-cooked pancetta, and foie gras sauce.

19 Per Sé Baerii Gold caviar from Navarra (20 g), Pío Negro pork belly cooked twice and champagne gel.

69 Per Sé Baerii Gold Caviar from Navarra (20 g)

64 Rice stew with baby squid, octopus, and lime aioli.

24 Grilled Huelva prawns.

28 Octopus on truffled parmentier potato purée, red mojo sauce and extra virgin olive oil.

28

Prices include VAT.

Ensaladas - Carta - Restaurante Victor Montes - Cocina Vasca en Bilbao

SALADS

Tomato timbale, Cantabrian anchovies, Lezama piparras (peppers), quail eggs, and black olive air.

19 Salad of Zallo bonito belly, roasted red piquillo peppers, and pickled onion.

22

Prices include VAT.

Pescados - Carta - Restaurante Victor Montes - Cocina Vasca en Bilbao

FISH

Authentic grilled squid from the Cantabrian Sea.

26 Gourmet cod loin in Biscayan sauce.

28 Bacalao estilo Club Ranero: piperrada con salsa vizcaína y pil-pil.

29 Wild bluefin tuna loin on smoked onion cream.

30

Prices include VAT.

Carnes - Carta - Restaurante Victor Montes - Cocina Vasca en Bilbao

MEATS

T-bone steak from mature cattle with potato wedges and wood-fired roasted piquillo peppers.

89€/kg.

Old-fashioned beef stew with rosemary-flavoured broken potatoes.

22 Euskal Txerri pen with roasted sweet potato purée and cured egg yolk emulsion.

24 Traditionally oven-roasted Pío Negro suckling pig. (min. 2 people/price per serving)

35 Suckling lamb chops from the Baztán Valley with garnish.

26

Prices include VAT.

Postres - Carta - Restaurante Victor Montes - Cocina Vasca en Bilbao

DESSERTS

Tatín Victor Montes: inverted puff pastry, baked apple, caramel mousse and apple ice cream.

9 Caramelised brioche with Oreo cookie crumbs and butter bun ice cream.

10 White chocolate cream, dark chocolate, orange powder, coffee gel, and popping candy.

9 Raw sheep's milk cheese from a single herd, aged for 24 months, served with puffed bread and artisanal walnut quince paste.

18 Raw sheep's milk cheese from a single herd, aged for 24 months, served with puffed bread and artisanal walnut quince paste.

18 4-year-old Idiazabal cheese with puffed bread and artisanal walnut quince paste.

18 Idiazabal cheese flowers with homemade jams.

12

Prices include VAT.

VÍCTOR MONTES' MENU

Traditional flavors with a modern twist.We invite you on a journey through Basque cuisine.

COLD STARTERS

Coppa de Euskal Txerri: cured pork neck with natural tomato tartare and puffed bread.

19

The 5 experiences of Pío Negro: crystal chorizo, forest salami, marine salami, citrus salami, and Ezpeleta chorizo. (min. 2 people/price per serving)

8

Hand-cut acorn-fed ham, 100% Iberian breed, Guijuelo Designation of Origin.

34

Beef carpaccio, pistachio crumbs, parmesan shavings, and sweet mustard and honey vinaigrette.

19

Wild bluefin tuna tartare, toasted focaccia with anchovy butter, soy-cured egg yolk & kimchi, and coconut foam.

25

Santoña anchovies preserved in organic cow butter, roasted peppers, and crystal bread.

26

Carabinero carpaccio, Pyrenean trout roe, lime pearls, and mango mayonnaise.

36

Foie gras with orange & Armagnac with flambéed meringue.

25

HOT STARTERS

Authentic txistorra sausage made in the traditional way with Euskal Txerri pork.

16

Our truffle and mushroom croquettes.

14

Peninsula boletus mushrooms with low-temperature yolk and truffled parmentier potato purée.

23

Candied artichokes, slow-cooked pancetta, and foie gras sauce.

19

Per Sé Baerii Gold caviar from Navarra (20 g), Pío Negro pork belly cooked twice and champagne gel.

69

Per Sé Baerii Gold Caviar from Navarra (20 g)

64

Rice stew with baby squid, octopus, and lime aioli.

24

Grilled Huelva prawns.

28

Octopus on truffled parmentier potato purée, red mojo sauce and extra virgin olive oil.

28

Octopus on truffled parmentier potato purée, red mojo sauce and extra virgin olive oil.

28

SALADS

Tomato timbale, Cantabrian anchovies, Lezama piparras (peppers), quail eggs, and black olive air.

19

Salad of Zallo bonito belly, roasted red piquillo peppers, and pickled onion.

22

FISH

Authentic grilled squid from the Cantabrian Sea.

26

Gourmet cod loin in Biscayan sauce.

28

Bacalao estilo Club Ranero: piperrada con salsa vizcaína y pil-pil.

29

Wild bluefin tuna loin on smoked onion cream.

30

MEATS

T-bone steak from mature cattle with potato wedges and wood-fired roasted piquillo peppers.

89€/kg.

Old-fashioned beef stew with rosemary-flavoured broken potatoes.

22

Euskal Txerri pen with roasted sweet potato purée and cured egg yolk emulsion.

24

Traditionally oven-roasted Pío Negro suckling pig. (min. 2 people/price per serving)

35

Suckling lamb chops from the Baztán Valley with garnish.

26

DESSERTS

Tatín Victor Montes: inverted puff pastry, baked apple, caramel mousse and apple ice cream.

9

Caramelised brioche with Oreo cookie crumbs and butter bun ice cream.

10

White chocolate cream, dark chocolate, orange powder, coffee gel, and popping candy.

9

Raw sheep's milk cheese from a single herd, aged for 24 months, served with puffed bread and artisanal walnut quince paste.

18

Raw sheep's milk cheese from a single herd, aged for 24 months, served with puffed bread and artisanal walnut quince paste.

18

4-year-old Idiazabal cheese with puffed bread and artisanal walnut quince paste.

18

Idiazabal cheese flowers with homemade jams.

12

Traditional flavors with a modern twist.
We invite you on a journey through Basque cuisine.