Carte

Iberian ham Aljomar “Tributo Don Alfonso”
Vegetable hearts salad with seafood, cream of farmhouse lettuce and iodized juice
Oyster with olive juice, green radish emulsion and crunchy sea lettuce
Scallop with “Ars Italica” caviar on a bed of parsley and chive chlorophyll
Hake kokotxas in pil-pil sauce
Charcoal-grilled langoustine over an aniseed seabed and its corals mayonnaise
Red mullet with crystals of edible scales, white sparagus with saffron and liquid bonbon of chipirón
My version of hake loin with kokotxas, coffee and fresh cayenne
Stewed tripe in the traditional way
"Luismi" sirloin grilled on a bed of chard chlorophyll and cheese bonbon
Wild rabbit à la royale with tender pickled lettuce hearts, sticky rhubarb with apple and roasted root vegetable purée
Stuffed Iberian pork trotters, mini lettuce “El Dulze” and crunchy black pudding marbles
Suckling lamb chop, truffled sweet onion with marrow and fried bread
Vanilla apple pie with granny smith sherbet
Baked chocolate with pear frost, cinnamon and caramel iced cream, and mint mist
Hot and liquid almond and cardamom cake, with coffee, chocolate and honey ice shaving
Lemon with basil, green bean and almond juice
Crunchy hazelnut toffee, wasabi ice cream and “Pacari” chocolate frost
The local cheeses 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: red chili; avocado; lime leave; 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 olive juice, green radish emulsion and crunchy sea lettuce
  • 2001 Vegetable hearts salad with seafood, cream of farmhouse lettuce and iodized juice
  • 2020 Scallop with “Ars Italica” caviar on a bed of parsley and chive chlorophyll
  • 2020 Carpaccio of red shrimp over tremblig of crustaceans, with chicory, anchovy and sardine canapé
  • 2018 Charcoal-grilled Norway lobster on the seabed with aniseed and mayonnaise from its corals
  • 2020 Hake wedge rolled in Iberian pork, fennel grains and liquid begi haundi (squid)
  • 2020 Infusion of marinated mushrooms with yolk and crunchy crumbs of herbs
  • 2020 Suckling lamb chop, truffled sweet onion with marrow and fried bread
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  • 2020 Hot & cold Daiquiri of strawberries “Corazón Berry” and lime
  • 2019 Lemon with basil, green bean and almond juice
  • 2020 Crunchy hazelnut toffee, frozen wasabi and “Pacari” chocolate frost
  • My goodies 2020: candy of red fruits; creamy almond bar; coconut sponge; maraschino sphere; cold chocolate soup; infusion of passion fruit and blueberries
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  • 285
  • Wine pairing 155

Restaurante Martín Berasategui

Three Michelin stars