The best of Martin Berasategui – Cuisine. Certainly a highlight of my Spanish Foodie expedition was a visit to Martins restaurant just outside of San Sebastian. He is a Basque chef and the holder of 8 Michelin stars in total which is more than any other Spanish chef. Cooking from the age of 14 his focus in life has always been to create amazing food experiences using local produce. The restaurant holds a maximum of 3 stars and is superbly run with incredible attention to detail and precision timing. For an exclusive once-in-a-lifetime experience, this is a wonderful choice of Michelin-starred restaurants to visit and I felt very privileged.
The great tasting menu:
Martin Berasategui; Sa crunch tempura with Txakoli wine mayonnaise and citrus gel Kumquat, potato firewater, olive and anchovy Mille-feuille of smoked eel. Mille-feuille of smoked eel, foie-gras, spring onions and green apple.
Red Shrimp Royale and dill with « Venta del Barón » oil
Oyster with cucumber, kafir and coconut
Sauteed black garlic with “Alma de Jerez” oil, beet ceviche, ice radish and raifort cream
Raw seaweed and seaweed cream on “SEA URCHIN CURD” with fennel salad
Raw asparagus stalks blended with “Idiazábal” whey and hints of aniseed
“Gorrotxategi” egg resting on a herb liquid salad and mushroom carpaccio
Vegetable hearts salad with seafood, cream of lettuce and iodized juice
Sea bass fillets over barnacle “marinière” sauce, crispy egg yolk and extract of green asparagus and spinach
Roasted pigeon served with its juices mixed with dead olives, liquid tubers stuffed with truffles and cucumber pickled in white vinegar and curry
AND DESSERTS TO FINISH
Gin tonic with mint over cucumber, lemon and apple popcorn
Smoked sponge with cocoa crunch, frozen whisky cream, crushed ice, green beans and mint