Martin Berasetegui is one of the icons of Spanish gastronomy, he currently holds 11 Michelin stars across Spain including 3 at his namesake restaurant just outside San Sebastián.
Highlighting local produce with a touch of the now slightly old school molecular gastronomy, it is an absolutely rock solid three star experience .
The grand tasting menu... More
Martin Berasetegui is one of the icons of Spanish gastronomy, he currently holds 11 Michelin stars across Spain including 3 at his namesake restaurant just outside San Sebastián.
Highlighting local produce with a touch of the now slightly old school molecular gastronomy, it is an absolutely rock solid three star experience .
The grand tasting menu showcases dishes over the last 30 years with most being quite modern.
After a few snacks the menu jumps into gear with
1993 Mille-feuille of smoked eel, foie-gras, spring onions and green apple- a lovely balanced combination where every ingredient has an impact .
2023 Gilda with tuna tartar Balfegó, anchovies cream, iced Basque chilli pepper and caper broth Agrucapers
The reimagined Gilda was my favourite dish , the brinyness of the dish was interrupted with bright bolts of flavour . Bold and exciting .
2024 Crustaceans cannelloni, crystallized sweet cucumber, salmon and citric herbs juice. This was again all about acidity , with the cucumber and citrus sauces having excellent interplay .
2001 Vegetable hearts salad with seafood, cream of lettuce and iodized juice. Garden salad with raw shrimp and a series of emulsions .
2024 Oyster with roasted red bell pepper nectar, green radish and crunchy seaweed. The oyster was a vessel for texture with the red pepper flavours swarming the palate .
2022 “The Truffle” with mushroom moss and Iberian ham. Truffle was actually a lobe of foie gras , lovely earthy dish .
2024 Black monkfish, aniseed base, iodized cured roes and liquid bonbon of baby squid
Highlight here was the squid bonbon
2023 My version of hake loin D&Burela with kokotxas
A classic family presentation .
2024 Suckling lamb chop, its liquid fritter, spicy carrots and shallot stuffed with Iberian pork
This was terrific , the lamb of the highest quality .
2021 Hot & cold Gin Fizz of strawberry
2019 Lemon with basil juice, green bean and almond
2023 Frozen sponge of cocoa Pacari and salt flower, smoky perfumes of whisky and hazelnuts
Finally an excellent trio of desserts which played around themes of contrasting temperatures. Less
