Carte

Acorn-fed Iberian Ham "Tributo Don Alfonso" (Don Alfonso Tribute)
Vegetable marrow salad with seafood, cream of farmhouse lettuce and iodized juice
"The Truffle" with fermented mushrooms and cabbage
Oyster with green olive juice, wasabi emulsion and crunchy sea lettuce
Scallop with “Ars Italica” caviar on a bed of chervil chlorophyll
Kokotxas of hake of hook to the pil-pil
Red mullet with crystals of edible scales, fennel with saffron and liquid chocolate of chipirón
Charcoal-grilled Norway lobster on the seabed with aniseed and mayonnaise from its corals
Hake loin with kokotxas, coffee air and fresh cayenne
Stewed tripe "the traditional way"
"Luismi" sirloin grilled on a bed of chard chlorophyll and cheese bonbon
Hare à la royale with tender pickled lettuce hearts, sticky rhubarb and apple and roasted root vegetable purée
Stuffed Iberian pork trotters, mini lettuce “Dulze” and crunchy black pudding “marbles”
Suckling lamb chop, truffled sweet onion with marrow and fried bread
Selected chocolates, fresh butter, cream... rich and creamy, acidity and lots of flavour... sugar please! Because of their immediate elaboration we recommend you choose the dessert before the start of the meal.
Fine puff pastry cake with apple and iced cream
Baked chocolate with pear frost, iced cream of cinnamon sticks and caramel, and mint mist
Hot almond cake and cardamom liquid, coffee and honey granizada with chocolate
Lemon with basil, green bean and almond juice
Crunchy hazelnut toffee, frozen wasabi and “Pacari” chocolate frost
The cheeses of the country that I like

Tasting menu

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  • Hand-made bread in our kitchen with sourdough and long fermentations, using an oven with stone hearth and organic flours: bacon brioche; fig, raisin and walnut plaits; MB focaccia; pastry bread; fenugreek bread; high fermentation loaf; sourdough baguette
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  • Our selection of butters 2020: mushrooms; avocado; lemon grass; capers, black olives and anchovies
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  • 2019 Our marinated olives
  • 2020 Shrimp tartare on crunchy saffron pearls
  • 2018 Gilda (anchovy, chilli and olive) with capers broth "Agrucapers" and tuna tartar "Balfegó"
  • 1995 Caramelized millefeuilles of smoked eel, foie gras, spring onion and green apple
  • 2019 Oyster with green olive juice, wasabi emulsion and crunchy sea lettuce
  • 2001 Vegetable marrow salad with seafood, cream of farmhouse lettuce and iodized juice
  • 2019 Rockfish smoothie, on tarama of scampi and chicory, anchovy and sardine canapé
  • 2020 Watercress gel with unseasoned open molluscs and their thickened juice
  • 2018 Charcoal-grilled Norway lobster on the seabed with aniseed and mayonnaise from its corals
  • 2020 Hake wedge rolled in Iberian pork cheek ashes, fennel grains and liquid “begi haundi” (squid)
  • 2015 "The Truffle" with fermented mushrooms and cabbage
  • 2020 Côtelette d’agneau de lait, oignon doux truffé accompagné de moelles et de croûtons
  • 2019 Lemon with basil, green bean and almond juice
  • 2020 Crunchy hazelnut toffee, frozen wasabi and “Pacari” chocolate frost
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  • My goodies 2020: candy of strawberries “Corazón Berry”; bean of cocoa and rosemary; creamy almond bar; coconut sponge; maraschino sphere; cold chocolate soup; infusion of passion fruit and blueberries
  • 285
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  • Wine pairing 155

Restaurante Martín Berasategui

Three Michelin stars