The menu (menua eta platerak)

Knowing how to read the menu opens doors. In most jatetxeak, you’ll see the classic three-part structure: first course, second course, and dessert.

The two dining options

Basque	English	When
eguneko menua	menu of the day	fixed price, limited options
karta	à la carte menu	à la carte, you choose freely

The waiter usually asks:

• Menua ala karta nahi duzue? — Do you want the set menu or à la carte?

The parts of the menu

Basque	English
hasierakoak	starters / appetizers
lehen platera	first course
bigarren platera	second course
postrea	dessert
edaria	drink

Lehen = first. Bigarren = second. Postrea is a clear loanword and is used the same way.

Lehen platera (typical first courses)

Salads, soups, and legumes are common:

• entsalada mistoa — mixed salad
• errusiar entsalada — Russian salad
• zopa — soup
• porrusalda — leek and potato soup
• babarrunak — beans
• paella — paella

Bigarren platera

Here, it’s divided into arrainak (fish) and haragiak (meats):

Arrainak	Haragiak
legatza (hake)	oilaskoa (chicken)
bakailaoa (cod)	txuleta (T-bone steak)
antxoak (anchovies)	xerra (steak)
itsas zapoa (monkfish)	arkume txuletak (lamb chops)

Postrea

Classic desserts in Basque jatetxeak:

• flana — flan
• izozkia — ice cream
• sagar tarta — apple tart
• mamia — junket
• arroz-esnea — rice pudding
• gazta eta intxaurrak — cheese with walnuts

Edariak (drinks)

• ardo gorria / beltza — red wine
• ardo zuria — white wine
• garagardoa — beer
• sagardoa — cider
• ura — water
• kafea — coffee

Cultural note: arroz-esnea, mamia, and gazta-intxaurrak are the three most “local” desserts. If you see them on the menu, it’s a good sign you’re in a place with traditional cuisine.