• 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
  • Liquefied of sea jonquillo, on tarama of cigalas and montadito of endives, anchovy and sardine
  • Oyster with green olive juice, wasabi emulsion and crunchy sea lettuce
  • 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
  • Milk lamb chop with parmesan whey, fritter and trigueros
  • Wild rabbit à la royale with tender pickled lettuce hearts, sticky rhubarb and apple and roasted root vegetable purée
  • Stuffed Iberian pork trotters, braised endives with quince paste and crunchy black pudding “pearls”
  • 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
  • Cocoa stones "Pacari" with cinnamon and saffron cream
  • The cheeses of the country that I like

Tasting menu

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  • Handmade breads in our kitchen with mother dough and long fermentations, using a stone hearth oven and organic flours: bacon brioche; braid of figs, raisins and walnuts; MB focaccia; flaky bread; fenugreek bread; highly fermented loaf; mother dough baguette
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  • Our selection of butters: mushrooms; avocado; lemon grass; capers, black olives and anchovies
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  • 2019 Our marinated olives
  • 2019 Tapioca of beetroot and crustaceans
  • 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 Crispy liquid cuttlefish flower
  • 2018 Cod jelly with pickled asparagus and its cream with caviar “Ars Italica”
  • 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 Liquefied of sea jonquillo, on tarama of cigalas and montadito of endives, anchovy and sardine
  • 2018 Charcoal-grilled Norway lobster on the seabed with aniseed and mayonnaise from its corals
  • 2019 Grilled hake tacos with squid tartar and toasted walnutgrass with saffron shades
  • 2015 "The Truffle" with fermented mushrooms and cabbage
  • 2011 "Luismi" sirloin grilled on a bed of chard chlorophyll and cheese bonbon
  • 2017 Lemon with basil, green bean and almond juice
  • 2019 Frozen rock of “Pacari” with cinnamon and saffron cream
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  • My goodies : candy of strawberries “Corazón Berry”; vanilla half sphere; creamy almond bar; oconut sponge; azelnut toffee crumble; cold chocolate and cranberries “Fresh Natur” soup
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  • 275
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  • Wine pairing 155

Restaurante Martín Berasategui

Three Michelin stars