Rafa Gorrotxategi elaborates this dark chocolate with 70% of the best cocoa, with all the flavor of lyophilized strawberries, delicate whole rose petals, freeze-dried rose petals and natural aroma of roses.Best quality dark chocolate, made with cocoa from Ecuador.

Surprise somebody you love.

GLUTEN FREE

Subtle, floral, and fresh aroma and a sweet and fruity flavour.

Unpasteurized honey, produced at low temperatures, maintaining its qualities throughout the process. This is why it's creamy.

Thanks to its high lithium content, it is ideal for combating stress and improving memory.

Small sardines covered with specially selected olive oil.

SUGGESTIONS

• Top sardines with chopped tomatoes and basil, oregano, or rosemary.
• Balsamic vinegar gives sardines a nice zing.

These tender small scallops (zamburiñas) are sustainably sourced and delicately cooked before being hand-packed in a rich, house-made marinera sauce.

The marinera sauce is a classic recipe, slowly simmered with ripe tomatoes, onions, garlic, white wine, and a touch of paprika — creating a warm, savoury, and slightly tangy base that complements the natural sweetness of the scallops beautifully.

SUGGESTIONS

Perfect served warm or at room temperature, as a tapa with crusty bread,

Or folded into pasta or rice dishes for a touch of coastal elegance.

Yurrita Smoked Small Sardines are a testament to traditional craftsmanship and exceptional flavour. Carefully selected for their size and quality, these small sardines are gently smoked over natural wood, enhancing their rich, umami character without overpowering their natural briny sweetness.

Each sardine is hand-packed in high-quality olive oil, which preserves its moist texture and adds a smooth, luxurious finish. The result is a perfectly balanced bite — tender, smoky, and deeply satisfying.

SUGGESTIONS

• Ideal as a gourmet tapa, on toasted bread with pickled onions

• Or simply enjoyed on their own with a glass of white wine or Txakoli.

This is a luxurious take on the traditional soft nougat of Jijona, crafted by one of the Basque Country’s finest artisan confectioners.

Made with finely ground Marcona almonds and aromatic honey, it has a smooth, creamy texture that melts delicately on the palate.

Each small batch is produced with care, using only natural, top-quality ingredients to honour the essence of this beloved sweet.

Rich yet balanced, it’s ideal as a festive indulgence, a thoughtful gift, or a refined finish to any meal—an exquisite expression of heritage and flavour.

You must be 18 or over to purchase and receive this product.

PDO: Navarra

Grape: 100% Pinot Noir

Aged: 9 months French Oak

Notes: Elegant vanilla aroma, with persistent, pure notes of red berries & black fruits. One of very few wines from the El Cerezo Vineyard

Made with grapes from organic farming.

Fermented at 18º C for 12 days.

ABV 14%

You must be 18 or over to purchase and receive this product.

Grape: 100% Chardonnay

Aged: 24 Months in bottle

Notes: Harvested early September for the optimal sparkling wine. Enticing notes of florals and citrus with very well balanced acidity.   

Squids in black ink sauce or “Chipirones en su tinta” in Spanish, is one of the most classic Basque dish made from line caught baby squid cooked in a sauce made with ink.

The baby squid are stuffed in their ink with tomatoes and onion, then seasoned with wine and spices. To serve, simply heat the squid through and present alongside plain white rice or crusty bread to mop up the sauce.

They are ready to eat

SUGGESTION:

• Add to a plain rice dish to get new flavours and colours.
• Open the tin, warm them up and enjoy with good toasted bread.

In this tin you will find steaks of the best "Bonito del Norte"

Bonito del Norte is a small tuna with an awesome white and gentle meat.

It is kept in olive oil to keep all its juiciness.

SUGGESTION:

• Sauté some onions in Extra Virgin Olive Oil until translucent.
• Add some piquillo peppers and continue to sauté adding some salt.
• Add the steaks of Bonito del Norte, they are already cooked so only needs to warm them up.

Rafa Gorrotxategi add candied orange pieces and a light orange blossom flavour to his toasted egg yolk nougat, obtaining an excellent nougat, fresh and pleasant.

*Extra Virgin Olive Oil

This is the queen of the anchovies. Yurrita selects the best anchovies to create this delicacy.

Caught using sustainable techniques in the Bay of Biscay during springtime, Yurrita selects only the freshest and optimum-sized anchovies.

The anchovies are cleaned by hand leaving the skin. A dream for those who love anchovies.

To get the best of the anchovies keep them in room temperature 15 minutes before eating.

SUGGESTIONS:

• Enjoy them with a glass of txakoli.