Carte

The breads: long fermentation bread; fenugreek bread; bacon brioche; loaf of organic cocoa and tarragon

Truffle butter Laumont; Hacienda Guzmán Arbequina extra virgin olive oil; Añana salt flakes

Appetizers

  • Roe deer, seaweed and caviar Ars Italica
  • Our seasoned olive
  • Mille-feuille of smoked eel, foie-gras, spring onions and green apple
  • Gilda with tuna tartar Balfegó, anchovies cream, iced Basque chilli pepper and caper broth Agrucapers
  • Crustaceans and cod tarama, crystallized sweet cucumber, salmon and tender sprouts juice

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
  • Black monkfish, aniseed base, iodized cured roes and liquid bonbon of baby squid
  • Grilled Galician sirloin on a bed of chard chlorophyll and cheese bonbon
  • Charcoal-grilled venison loin, endive Friseline and apple "tatin", red berries and chestnuts
  • Suckling lamb chop, its liquid fritter, spicy carrots and shallot stuffed with iberian pork

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 2024: Tahitian vanilla bonbon; anis shell; toffee; hazelnut praline; walnut and honey nougat

STARTER, MAIN COURSE AND DESSERT OF YOUR CHOICE

330

WINE PAIRING 130

Tasting menu

  •  
  • The breads: long fermentation bread; fenugreek bread; bacon brioche; loaf of organic cocoa and tarragon
  • Truffle butter Laumont; Hacienda Guzmán Arbequina extra virgin olive oil; Añana salt flakes
  • Roe deer, seaweed and caviar Ars Italica
  • Our seasoned olive
  • Caramelized millefeuilles of smoked eel, foie gras, spring onion and green apple
  • Gilda with tuna tartar Balfegó, anchovies cream, iced Basque chilli pepper and caper broth Agrucapers
  • Crustaceans and cod tarama, crystallized sweet cucumber, salmon and tender sprouts juice
  •  
  • Vegetable hearts salad with seefood, tarama of king crab Arctic Crab, and iodized juice
  • Oyster with wasabi emulsion and crunchy sea lettuce
  • "The Truffle" with mushroom moss and "Iberian ham"
  • Black monkfish, aniseed base, iodized cured roes and liquid bonbon of baby squid
  • My version of hake loin D& Burela with kokotxas and aniseed hints
  • Suckling lamb chop, its liquid fritter, spicy carrots and shallot stuffed with iberian pork
  •  
  • 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 2024: Tahitian vanilla bonbon; anis shell; toffee; hazelnut praline; walnut and honey nougat
  •  
  • 395
  • Wine pairing 210

Restaurante Martín Berasategui

THREE MICHELIN STARS