Name: Martin Berasategui
|Views of Martin Berasategui's restaurant grounds|
The tasting menu during our visit started with "1995 Mille-Feuille of Smoked Eel, Foie-Gras, Spring Onions and Green Apple". This was exquisite, with very fine layers including crisp caramel and microns-thick slices of bright, crisp and vibrantly green apples to contrast with the unctuous foie-gras and eel.
Made from Tinta de Toro, this had an intense red-cherry quality on the nose and palate, with well integrated tannin and great length. I spent a week sampling the wines of Toro over ten years ago, and judging by this wine, they have made huge improvements since then. It was an unusual but inspired choice for fish, but complemented the savoury notes of the cuttlefish very nicely, without overpowering the red mullet.
The second dessert and last course was a more robust "2013 Mist of Coffee and Cacao over Banana with Whisky Sorbet and Slush". This had some of my favourite flavours – coffee, chocolate and banana, and was my preferred dessert. With it, we had a glass of sweet red Olivares Dulce 2010 from Jumilla, made from the Monstrell grape.
Verdict: Martin Berasategui’s grand tasting menu was one of the most memorable meals of my life. This is an outstanding restaurant near the beautiful seaside town of San Sebastian. With superb service, setting, food and wine, it is in my opinion one of the best Michelin starred restaurants in the world, and worth a trip to Spain in its own right. Very highly recommended.