Carte
The breads: bacon brioche; fenugreek bread; baguette; long fermentation bread ; loaf of organic cocoa and tarragon
Our selection of butters 2023: chilli; citronella; tapenade
Appetizers
- Flame grilled squid on baby shrimp bread
- Our seasoned olive
- Mille-feuille of smoked eel, foie-gras, spring onions and green apple
- Marinated wild trout over black garlic and purple mustard, beet and horseradish
- Gilda with tuna tartar Balfegó, anchovies cream, iced Basque chilli pepper and caper broth Agrucapers
Starters
- Iberian ham Aljomar « Tributo Don Alfonso » with "pan cristal", tomato and EVOO
- Vegetable hearts salad with seefood, tarama of king crab Arctic Crab, and iodized juice
- Oyster with emulsion of wasabi and crunchy sea lettuce
- "The Truffle" with mushroom moss and "Iberian ham"
- Fresh pasta ravioli of cheese with truffled spinach and tubers
Main courses
- My version of hake loin D& Burela with kokotxas and aniseed hints
- Red mullet with its edible scales crystals, liquid bonbon of baby squid, octopus and its citric sauce
- Grilled Galician sirloin on a bed of chard chlorophyll and cheese bonbon
- Suckling lamb chop, its liquid fritter, spicy carrots and fried bread
- Charcoal-grilled venison loin, endive Friseline and apple "tatin", red berries and chestnuts
Desserts
- Vanilla apple pie with granny smith sherbet
- Lemon with basil, green bean and almond juice
- Frozen sponge of cocoa Pacari and salt flower, smoky perfumes of whisky, hazelnuts and cinnamon
- The selection of cheeses by Martín
Our Pacari chocolates 2023: Tahitian vanilla bonbon; coffee shell; ginger candy;
hazelnut praline cube; walnut and honey nougat
STARTER, MAIN COURSE AND DESSERT OF YOUR CHOICE
300
WINE PAIRING 120
Tasting menu
- The breads: bacon brioche; fenugreek bread; baguette; long fermentation bread ; loaf of organic cocoa and tarragon
- Our selection of butters 2023: red chili; lemongrass; tapenade
- Flame grilled squid on baby shrimp bread
- Our seasoned olive
- Caramelized millefeuilles of smoked eel, foie gras, spring onion and green apple
- Marinated wild trout over black garlic and purple mustard, beet and horseradish
- Gilda with tuna tartar Balfegó, anchovies cream, iced Basque chilli pepper and caper broth Agrucapers
- Oyster with wasabi emulsion and crunchy sea lettuce
- Vegetable hearts salad with seefood, tarama of king crab Arctic Crab, and iodized juice
- "The Truffle" with mushroom moss and "Iberian ham"
- My version of hake loin D& Burela with kokotxas and aniseed hints
- Red mullet with its edible scales crystals, liquid bonbon of baby squid, octopus and its citric sauce
- Suckling lamb chop, its liquid fritter, spicy carrots and fried bread
- Hot & cold Gin Fizz of strawberries Corazón Berry and lime
- Lemon with basil, green bean and almond juice
- Frozen sponge of cocoa Pacari and salt flower, smoky perfumes of whisky, hazelnuts and cinnamon
- Our Pacari chocolates 2023: Tahitian vanilla bonbon; coffee shell; ginger candy; hazelnut praline cube; walnut and honey nougat
- 355
- Wine pairing 195
Restaurante Martín Berasategui