
Piquillos Artesanos D.O. Lodosa al pil-pil
Artisan Lodosa D.O. piquillo peppers in pil-pil sauce
Sweet red Lodosa peppers served with an emulsified garlic-and-oil style sauce.
Restaurante Sarbil / Photo from today
Spanish originals, English translations, prices, and visual cues for ordering at the table in Etxauri.
Fast table mode
Primeros

Artisan Lodosa D.O. piquillo peppers in pil-pil sauce
Sweet red Lodosa peppers served with an emulsified garlic-and-oil style sauce.

Warm salad with shiitake mushrooms, bacon and prawns
Warm, savory salad; likely one of the more substantial starters.

Pig's trotters with puff pastry and mushroom cream
Traditional pork trotter preparation, softened by pastry and mushroom cream.

Salad with avocado, mango, smoked salmon and sesame
A lighter starter; also appears in Restaurant Guru recommended-review wording.

Green asparagus with foie cream and Iberian ham
Rich sauce plus Iberian ham; good if you want something Navarrese-feeling but not too heavy.

Vegetable and mushroom risotto with Grana Padano
Cheesy mushroom rice; likely the safest vegetarian-leaning starter.

Acorn-fed Iberian ham
Premium cured ham from acorn-fed Iberian pigs; simple and shareable.

Scrambled eggs with Ultzama mushrooms
Soft scrambled eggs with local-style mushrooms; recommended in Restaurant Guru review snippets.

Galician-style cured pork shoulder
Cured pork shoulder, commonly served with paprika and olive oil.
Segundos

Iberian pork cheeks in Pedro Ximénez wine sauce
Tender braised pork cheeks in a sweet dark sherry sauce; review notes mention carrilleras.

Traditional-style veal/beef tail stew
Long-braised tail stew; rich, gelatinous, and sauce-heavy.

Duck breast with Etxauri cherry jam
Duck breast with local Etxauri cherry jam; sweet-savory and likely distinctive.

Slow-roasted suckling pig with lettuce garnish
One of the headline Sarbil dishes in review snippets; roast pork with a simple lettuce garnish.

Slow-roasted kid goat with lettuce garnish
Slow-roasted young goat; expect a richer, more rustic main.

Slow-cooked Angus rib fingers, finished on the grill
Beef rib fingers; specifically recommended in Restaurant Guru review snippets.

Grilled Angus secreto cut, 500 g
Large grilled beef cut; likely shareable depending on appetite.

Half head of slow-roasted suckling pig
Very traditional and adventurous; Restaurant Guru snippets mention cabeza de gorrín.

Cod loin with piperrada pepper sauce and piquillo peppers
Cod with Basque-style pepper sauce and piquillo peppers.

Monkfish cheeks with large prawns in prawn sauce
Seafood main with monkfish cheeks and large prawns; recommended in Restaurant Guru review snippets.
Extras

Bread portion
Standard bread charge.

Terrace service
Terrace service charge of 2 euros per diner.
Photo from today
The translations and prices on this page come from the uploaded photo taken at Sarbil today.
Provenance
Menu item names, prices, and today's printed menu provenance.
Public review photos and venue facts such as rating, address, hours, and recommended dishes.
Public description of the restaurant as Navarrese cooking with vineyard views.
Representative bread image when no Sarbil-specific bread photo was available.