Martín Berasategui
Lasarte - Oria, Spain
The Experience
From Michelin Guide
As a subtle tribute to his father, Martín Berasategui has based the logo of his restaurant on his own handwritten signature, but he could well have his name up in gold lettering! This humble and jovial chef considers himself to be merely a “conveyor of happiness” who owes his success to the passion and effort that he always puts into his work, the unwavering support of his wife (Oneka Arregui) and, as he says himself, his incredible team. In this elegant space with no shortage of relaxing views of the surrounding countryside, diners can experience a hedonistic approach to cuisine that is highly original and creative. The fixed priced à la carte and the tasting menu both combine the restaurant's signature dishes (caramelised millefeuille with smoked eel, foie gras, spring onion and green apple) with entirely new creations (suckling lamb chop, liquid fritter, spicy carrots and shallot stuffed with Iberian pork). All the dishes also specify the year in which they were created.
Unique Things
From Visitor Experiences
- Unique Culinary Approach: Martín Berasategui's restaurant offers modern twists on classic Basque dishes, blending tradition with artistic flair.
- Sophisticated Ambiance: The restaurant features an elegant atmosphere with wraparound windows offering relaxing views of the surrounding countryside.
- Early Culinary Beginnings: Martín Berasategui started his culinary journey at the age of 14, inspired by his family's culinary talents at Bodegón Alejandro in San Sebastián.
Ingredient Stars
From Visitor Experiences
- Smoked Eel: Featured in the signature dish "mille-feuille of smoked eel, foie gras, spring onions, and green apple," where the combination of flavors and textures is highly praised.
- Foie Gras: Used in the aforementioned mille-feuille, foie gras adds richness and luxury to the dish.
- Idiazábal Cheese Whey: Used in a dish with raw asparagus stalks, aniseed, and idiazábal whey, showcasing the chef's use of local and innovative ingredients.
- Red Shrimp: Highlighted in a dish with dill and venta del Barón oil, emphasizing the chef's ability to cook seafood to perfection.