The menu (menua eta platerak)
Knowing how to read the menu opens doors for you. In most jatetxeak you will see the classic three-part structure: first course, second course and dessert.
The two options for eating
| Euskera | 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? — Would you like the set menu or à la carte?
The parts of the menu
| Euskera | 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 ones)
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 a distinction is made between arrainak (fish) and haragiak (meats):
| Arrainak | Haragiak |
|---|---|
| legatza (hake) | oilaskoa (chicken) |
| bakailaoa (cod) | txuleta (chop) |
| 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 — curd
- 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 “homegrown” desserts. If you see them on the menu, it is a good sign that you are in a place with traditional cooking.
Ejercicios
"Lehen platera" means…
"Postrea" in English is…
"Menu of the day" = Eguneko
You order "salad and fish". The waiter confirms: "Hasteko, entsalada eta bigarrenerako, ."