• Soldeu, 2019
    Ibaya is the name given to one of the many high mountain hills around our village, Ezcaray. It is a beautiful stretch of green meadow.
    Ibaya comes from the Basque term ‘Ibaia’, meaning “river”. We have chosen to christen the Hotel Hermitage Gastronomic Restaurant after this location because, to a large extent, it is the inspiration for the essence of our cuisine and because the name is also a tribute to the other river that flows in front of the building, El Valira, and traverses the whole of this wonderful country where we are located.

  • APPETISERS AND TAPAS
    • The welcome, based around a selection of bite-sized morsels, constitutes a tour of the tapas tradition in our region, Ezcaray, and the surrounding area and takes place at the welcome table at the entrance. The remaining appetisers will be sampled when seated and represents a tribute to our mother. This is the moment when you can let us know your preferences.
      This appetiser will be served to all restaurant patrons. Appetisers are included in the price of all tasting menus.
    • TASTING TAPAS.
      Appetisers for tasting either on the terrace or in the hotel lobby
      • Cold infusions of red fruits
      • Black olives
      • Croquetes, wich we took from my mother
      • "Saignant" donut
      • Mamia with egg yolk and trout caviar
    • A LOOK AT OUR LANDSCAPE.
      Appetisers to be sampled when seated.
      • Fried borage leaves to dip in Riojan sauce
      • Fresh grass, or eat a high mountain meadow
      • Under a blanket of dry leaves, recreating a walk trough a beech forest
      • Andorran goat butter on vegetable bread, a snak from the country
  • LAND MENU 10 IDEAS
    • MENU.
      • Green asparagus with imperial caviar and mushroom mayonnaise
      • Maresme peas, in a cheese béchamel sauce and vegetable tuetanos
      • Norway lobster, pil-pil of Ezcaray nuts and truffle
      • Duck liver parfait with artichoke shavings and bread
      • Tempered foie gras soup with scorpion fish and biscuit of specula
      • Hake Marta
      • Roasted pigeon with red wine grapes, cereals and its canelloni
    • DESSERTS.
      • Wool, green juice ice cream, apple and celery
      • Shortbread ice cream wrapped in pork rinds
      • Warm toast with country cheese, apple and sour milk ice cream
      • Petit fours;
        a tribute to the forest floor
    • 135,00€ VAT INCLUDED
  • LAND MENU 7 IDEAS
    • MENU
      • Green asparagus with imperial caviar and mushroom mayonnaise
      • Maresme peas, in a cheese béchamel sauce and vegetable marrow
      • Norway lobster, pil-pil of Ezcaray nuts and truffle
      • Hake Marta
      • Fluffy meatball on creamy aligot
    • DESSERTS.
      • Wool, green juice ice cream, apple and celery
      • Warm toast of idiazabal, apple and sour milk ice cream
      • Petit fours;
        a tribute to the forest floor
    • 110,00€ VAT INCLUDED
  • CHILD MENU
    • STARTERS
      • Broken eggs with Iberian ham
      • Chicken Noodle Soup
      • Ham and chicken croquettes
      • Grandma Macaroni Gratin
    • MAIN COURSE
      • Grilled beef steak
      • Roman hake fillets
      • Rack of lamb
      • Veal burger on plate
    • DESSERTS
      • Handmade ice creams
      • Flan with cream
      • Chocolate cake
    • Children’s menu : 27€
      Single dish : 12€
      Special dessert price : 8€
      IGI included