Located right outside of San Sebastián in the picturesque town of Lasarte -Oria, is Restaurant Martín Berasategui. Impeccable in technique and creative in presentation, the tasting menu spans 1995- 2014 and features a compilation of old and new dishes. The dining room is beautiful with breathtaking views of the lush green valley and tables are spaced far enough apart and play to an intimate dining experience all while the waitstaff move seamlessly through a well-orchestrated service.
Restaurant Martín Berasategui
Loidi Kalea, 4/ 20160 Lasarte-Oria/Gipuzcoa/website/
The night we dined at Berasategui, I felt fortunate that the kitchen was accommodating and gladly substituted dishes with foie for something else of their choosing (only requested on my menu) with the exception of dessert which had a bit of foie because I had to try something very different. Normally, I would have never made such a request, but every meal prior to this one was laden with foie and I simply needed a break. In case you’re wondering about the quality/lighting of these photos, it’s the same deal with the discreet photo taking as I explained here. Entrées that I particularly enjoyed are marked with an (*). Let’s get started with the Berasategui experience:
crema de calabazín con hongos
*caldo de chipirón salteado con su crujiente y ravioli cremoso relleno de su tinta
ostra con pepino, kafir y coco
*ajo negro salteado con ceviche de remolacha, granizado de rábano y crema raifort
*tallos de espárragos en crudo ligados con suero de idiazabal y maitces anisados
huevo “gorrotxategui” reposado en una ensalada líquida de hirebas y carpaccio de papada
ensalada de tuétanos de verdura con marisco, crema de lechuga de caserío y jugo yodado
taco de lubina reposado en marinera de percebes, crujiente de yema y extracto de trigueros y espinacas
pichón asado a la brasa con tubérculos líquidos trufados, pepino encurtido en vinagre blanco y curry
*turrón de foie-gras con matices de manzana, vino tinto y crocan de sésamo negro
*ahumado de esponja con cacao crujiente, crema helada de whisky, granizado , judía verde y menta
assorted petit fours
This meal was spectacular and exceeded all expectations. Each dish was prepared to perfection and the contrast between flavor profiles and textures was superb. There were enough elements of surprise and just the right amount of familiarity and variation to make the diner savor each bite. If I had to choose just one restaurant of the ones I’ve been lucky enough to visit, I would definitely consider Berasategui again. The experience was beyond and the service was flawless; together, the skilled kitchen staff and front of the house definitely delivered the three Michelin star treatment from start to finish.
Although menu items are offered a la carte, we opted for the full tasting menu which in my opinion is the best way to go in order to get the fullest experience.