{"id":729,"date":"2023-08-09T12:18:22","date_gmt":"2023-08-09T12:18:22","guid":{"rendered":"https:\/\/rongorri.com\/index.php\/menu\/"},"modified":"2026-11-04T18:51:33","modified_gmt":"2026-11-04T18:51:33","slug":"carta","status":"publish","type":"page","link":"https:\/\/rongorri.com\/en\/carta\/","title":{"rendered":"Carta"},"content":{"rendered":"
\n

Menu Rong<\/h1><\/div>\n\n\n\n

A Personal Take on Basque Cuisine<\/h2>\n\n\n\n

The Rong Menu draws on traditional Basque cuisine, reinterpreting it through local produce, seasonality, and charcoal grilling. Throughout the culinary journey, Yirong thoughtfully weaves in flavours and techniques from Chinese cuisine, learned through his family heritage, while always respecting the individual character of each ingredient.<\/p>\n\n\n\n

Some dishes could be out of season, ask before order.*<\/p>\n\n\n\n

Last updated: October 2026<\/sup><\/sub><\/p>\n<\/div>\n\n\n\n

\"\"<\/figure>\n\n\n\n
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Menu Gorri<\/h1><\/div>\n\n\n\n

The Essence of Traditional Basque Cuisine<\/strong><\/h2>\n\n\n\n

The Gorri Menu brings together dishes and flavours deeply rooted in Basque dining traditions. It is an invitation to enjoy familiar recipes, the flavours of the sea, charcoal grilling, and seasonal local produce, all prepared with care while preserving the simplicity that defines them.<\/p>\n\n\n\n

Some dishes could be out of season, ask before order.*<\/p>\n\n\n\n

Last updated: October 2026<\/sup><\/sub><\/p>\n<\/div><\/div>\n\n\n\n

\"\"<\/figure>\n\n\n\n
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CHRISTMAS<\/h1><\/div>\n\n\n\n

* Available by pre-order with 72 hours\u2019 notice.<\/p>\n\n\n\n

* Available from December 8th to 30th.<\/p>\n<\/div><\/div>\n\n\n\n

\"\"<\/figure>\n\n\n\n
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NEW YEAR'S EVE<\/h1><\/div>\n\n\n\n

* Available by advance order.<\/p>\n\n\n\n

* Only available on December 31st night.<\/p>\n<\/div><\/div>\n\n\n\n

\"\"<\/figure>\n\n\n\n
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A LA CARTE<\/h1><\/div>\n<\/div><\/div>\n\n\n\n
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Hot starters<\/h2><\/div>\n\n\n\n

Assorted croquettes of ib\u00e9rico ham and Pekin duck (8 pcs.) \u4e2812.00<\/h3><\/div>\n\n\n\n
\n

Soft and fleshy red pepper roasted in the oven with white tuna \u4e2816.90<\/h3><\/div>\n\n\n\n

Tasty mushroom bolete scramble with pork jowl, eggs and foie gras \u4e2816.70<\/h3><\/div>\n\n\n\n

Mushrooms sauteed in high heat with sesame oil, egg yolk, and pork jowl \u4e2819.50<\/h3><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
<\/div><\/div>\n\n\n\n
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Cold Starters<\/h2><\/div>\n\n\n\n
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100% iberian Acorn-fed Ham\u4e28 27.20 <\/h3><\/div>\n\n\n\n

Cured smoked beef ham of Wagyu\u4e2830.00<\/h3><\/div>\n\n\n\n

Combination of cured meats: loin, acorn-fed ham and cecina of wagyu\u4e2827.90<\/h3><\/div>\n\n\n\n

Tomato salad with tuna belly\u4e2818.30<\/h3><\/div>\n\n\n\n

High-quality anchovy served on crystal bread with tomato concass\u00e9\u4e2816.80<\/h3><\/div>\n\n\n\n

Rougi\u00e9 Foie Micuit with Brandy\u4e2823.50<\/h3><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
<\/div><\/div>\n\n\n\n
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Fish and seafood<\/h2><\/div>\n\n\n\n
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Roasted octopus withVizca\u00edna sauce, sesame, andrattan pepper\u4e2826.40<\/h3><\/div>\n\n\n\n

Cod loins in marinara sauce\u4e2825.90<\/h3><\/div>\n\n\n\n

Kokotxa (cod necks) prepared in its pil-pil sauce\u4e2826.20<\/h3><\/div>\n\n\n\n

Grilled wild monkfish with chive oil and oyster sauce\u4e2834.00<\/h3><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
<\/div><\/div>\n\n\n\n
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Meat<\/h2><\/div>\n\n\n\n
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Preminum Nosa Terre blonde ribeye steak with side dish(kg)\u4e2865.70<\/h3><\/div>\n\n\n\n

Braised beef cheek in red wine with leek foam \u4e2823.30<\/h3><\/div>\n\n\n\n

Char Siu-Style Grilled Marinated Iberian Pork Pluma, Idiaz\u00e1bal Cheese and Potato Foam \u4e28 25.40<\/h3><\/div>\n<\/div>\n\n\n\n

Roasted duck breast with grilled vegtables and Pedro Xim\u00e9nez reduction\u4e2827.70<\/h3><\/div>\n<\/div><\/div>\n\n\n\n
<\/div><\/div>\n\n\n\n
\n

Desserts<\/h2><\/div>\n\n\n\n
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FrenchToast caramel\u4e288.50<\/h3><\/div>\n\n\n\n

Chocolate Souffle\u4e288.50<\/h3><\/div>\n\n\n\n

Baked chees cake\u4e288.00<\/h3><\/div>\n\n\n\n

Rice with milk floral\u4e287.00<\/h3><\/div>\n\n\n\n

Assorted of artisanal ice creams \u4e287.00<\/h3><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
\n

Book your table<\/h2><\/div><\/div><\/div>\n\n\n\n
\n
\n

Call us or WhatsApp<\/a>:<\/p>\n\n\n\n

\u00a0603 045 672<\/strong>\u00a0 <\/p>\n\n\n\n

\u00a0rongorri.bilbao@gmail.com<\/strong><\/p>\n<\/div>\n<\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

Men\u00fa Rong Una mirada personal sobre la cocina vasca El Men\u00fa Rong parte de la cocina tradicional vasca y la […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"no-sidebar","site-content-layout":"plain-container","ast-site-content-layout":"normal-width-container","site-content-style":"unboxed","site-sidebar-style":"unboxed","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"disabled","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-729","page","type-page","status-publish","hentry"],"yoast_head":"\nCarta - 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