Since its opening in April 2012, the chef Ulysses Mejía and his culinary team have earned the trust and good reviews of their regular customers at the Ansoleaga33 restaurant, which is located at a hidden spot behind the Maissonave Hotel. The variety of dishes of Basque-Navarre cuisine and its affordable prices make it a quality restaurant, where they highlight the 'Menú Uli', which puts its cards on the table with exceptional wine pairings; the 'Menú Gastronómico' (Gastronomic Menu) and the 'Menú de la Sidra' (Cider Menu). You'll probably find it difficult to choose a dish from among the meats that melt in the mouth and the fish, which are turned into works of art, so it's best to let them advise you. The tenderloin with a touch of cheese, flower honey and piquillo peppers, as well as the warm salads, which include prawns and octopus are particularly worth mentioning.
10 tips to keep your hand baggage
Find out what type of packs are considered hand baggage and how to can change them so that they can go in the cabin with you during the flight.Free download