Martin Berasategui
Martin Berasategui's eponymous 60-cover restaurant in Lasarte-Oria, a southern suburb of San Sebastian, has long been in the vanguard of the Basque cooking revolution. His dish of roast Dover sole with clam oil, citric (sic) fruit, black mint, dry tangerine and nut powder, for instance, dates to 2001. If his style - tiny dishes comprising a luxurious piece of protein paired with novel dried, liquidised, foamed or creamed components - is now well established, it is a template which allows for endless variation and excitement. "I propose," says the old charmer, of his EURO148 tasting menu, "that you allow me to seduce you in small mouthfuls."
Behind the stove:
Martin Berasategui
Always on the menu:
"The first thing we thought when we arrived was, "S**t!" Horse-s**t, to be precise. The view from the terrace was stunning, but the smell was rather noxious." The Guardian
New dish this year:
Roast Red Mullet with Crystals of Soft Scales, Rockfish Juice with Saffron, Black Olive Liquid Bubble.
Not a lot of people know that:
Berasategui also runs the traditional Bodegon Alejandro, where he first started cooking as a 13-year-old.
Calle Loidi 4, 20160 Lasarte-Oria, Gipuzkoa, Spain+34 943 366 471
www.martinberasategui.com
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