Carte

The breads: bacon brioche; fenugreek bread; sourdough baguette; 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”
Vegetable hearts salad with seafood, cream of farmhouse lettuce and iodized juice
Oyster with emulsion of wasabi and crunchy sea lettuce
“The Truffle” with mushroom moss and Iberian ham

Main courses

Hake kokotxas “D& Burela" in pil-pil sauce
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
"Luismi" sirloin grilled on a bed of chard chlorophyll and cheese bonbon
Suckling lamb chop, its liquid fritter, spicy carrots and fried bread

Desserts

Vanilla apple pie with granny smith sherbet
Lemon with basil, green bean and almond juice
Chocolate Pacari and salt flower log, smoky perfumes of whisky, hazelnuts and cinnamon
The selection of cheeses by Martín

Our "Pacari" 2023: Tahitian vanilla bonbon; coffee shell; ginger candy;
hazelnut praline cube; walnut and honey nougat

STARTER, MAIN COURSE AND DESSERT OF YOUR CHOICE

270

WINE PAIRING 105

Tasting menu

  •  
  • The breads: bacon brioche; fenugreek bread; sourdough baguette; 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 seafood, cream of farmhouse lettuce 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
  • Chocolate Pacari and salt flower log, smoky perfumes of whisky, hazelnuts and cinnamon
  • Our "Pacari" 2023: Tahitian vanilla bonbon; coffee shell; ginger candy; hazelnut praline cube; walnut and honey nougat
  •  
  • 355
  • Wine pairing 195

Restaurante Martín Berasategui

THREE MICHELIN STARS
#RestauranteMartinBerasategui30años