Restaurant Martin Berasategui, Lasarte

Alot of people commented before I went to Spain that maybe Berasategui's restaurant may not be worth visiting, that it may be better to save my money for somewhere else, well, Im glad i didnt listen to them, as it was a great meal with one of the best dishes of the whole trip enjoyed there, Great service and a lovely restaurant.

Martin Berasategui restaurant is situated about 20 minutes from the beaches of San Sabastian, probably best to grab a taxi there, as you will want to enjoy the wine matches they do. I opted for the Great Gegustation menu and sat back and enjoyed the meal, with some small dishes coming out, first up was the lightly smoked cod, with hazelnut, coffee and vanilla, nothing to crazy there, great flavours, and a nice espuma.

This was followed by a mille feuille of Smoked Eel, Foie gras, spring onions and green apple, peach Gazpacho with Cockels and Txakoli. Another nice little mouthful or two being advised to finish with the gazpacho.

Then we were down to business, this was the Crustacean and Ginger Jus upon aromas of vegetables, the jus was awesome and full of flavour, the broths, jus, and consomme's i have tried in Spain have been of such a high level, it really has been mastered. the quenelle was a light espuma of what i cant remember, hmm where did i put my notes!!

Moving on to something I do remember and wont forget, One of the best dishes I ate in the month I spent in Spain was this, Squid soup, with squid ink Ravioli(spherification I believe which burst in your mouth and squid tuile, the flavours were fantastic, the soup again a sign of the highest skill level. and the biscuit adding the texture, I could have had another portion of this.

Next up was the Oyster with watercress, Rocket and apple Chlorophyll, which sat just under a fennel and lemon grass cream and Oxallis. The oyster like many I had in Spain was huge, the chlorophyll was very green  and had great flavour, acted as a little surprise under the white on white of the dish.

Next Dish was a plate of fennel on different preperations, nothing to crazy , nice fennel flavours.

Then I had Cheese and Carabana oil bubbles with Endive, Iberian bacon and red onion juice.

Great flavors, almost a posh cheese and ham, the Iberian bacon is always a great flavour, the red onion juice again another fantastic clear soup and the cheese bubbles finished a great dish, using spherification again.

Next up came this dish, a Farm egg with beetroot which i didnt think held much purpose, liquid herb salad which was fantastic and  carpaccio of basque stew and cheese, The dish was really good, the yolk hidden under the carpaccio mixed in with the herb puree, and made a great dish.

Then came the Warm vegetable hearts salad with seafood, lettuce heart cream, and idionized juice, Visually stunning and you got to wonder how long it takes to knock this dish out, many different flowers, leaves and vegetable roots, taking a salad to the extreme with a slightly gelatinised liquid but not overly so, every mouthful was bursting with flavour.

The next dish was a Red Mullet with crystals of Soft Scales, juice of white chocolate and seaweeds, I missed the photo I think just because it was so bloody tasty, The scales had amazing texture with the fish being perfectly cooked, the white chocolate was an interesting combination I hadnt heard of before that worked very well.

Then came the Roasted Pigeon beautifully cooked with pasta, onions mushrooms and truffles, need I say anymore? Though not!!! maybe a bit of Foie would have been nice with it but thats being cheeky,

Pushing on and we have reached the desserts,  A pre dessert of warm and Cold Apples and roots turned out to be a chilled apple drink with a warm foam, in a small glass to be downed all together to get contrasting temperatures. Then came The coal crumbs with Frozen Yoghurt, Strawberries and a lemongrass and passionfruit shot to be drank at the end. Really good flavours, spherification again in the form of strawberries sat on a citrus granite, coal crumbs were like a biscuit crumble and a great smooth Yoghurt Sorbet,

Then Came the Banana and Vanilla stew, with citrics and Ice Cream.this was a pineapple soup, with banana, citrus foam and sorbet, very light clean flavours.

Im Glad I didnt listen to the people that said dont go, Its a great restaurant and I look forward to going back next year, the service was great, the maitre'd really looked after me well and gave me a tour of the kitchen afterwards. Huge kitchen with a shitload of chefs, but all working with purpose.

Labels: Lasarte, Martin Berasategui, San Sabastian, The great degustation menu

Comments

[Trig]

Wow! Ive been reading your posts and Im really impressed. It takes me ages to write up a meal. Ive still got two outstanding from a couple of months ago. Sounds like youve been on the gastro tour of a life-time! Kiwi food will never taste quite the same again.

[Brian Campbell]

trying to bust it out before i get back to NZ, going to be too busy to do anything then, so just filling in the siesta times with writing, its been alot of foodgoing to Comerc 24 on saturday arvo

[Craig]

Hey Brian,Thanks for the great reviews of some of Spains top restaurants. Lots of inspiration there!

[Trig]

Say hello to Arnau and the crew at C24 for me. Ive been back to see them several times since I left. Theyre a really great, fun bunch of guys.

[Jerine]

Im surprise youre not fat yet. I thought by the end of the trip youll put on weight

[Brian Campbell]

tell me about it, been in the gym every day, with great pleasure come great pain,