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

THREE MICHELIN STARS
#RestauranteMartinBerasategui30años