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Martin Berasategui |
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| Born |
1960-04-27 Born: Donostia, San Sebastian, ES |
| Apprenticeship/training |
1973: Bodegón Alexander, Donostiarra, trained by his mother and aunt. |
| Career |
1977 - 1980: worked in varying kitchens gaining experience, including: Jean Paul Heinard, Pastelero de Baiona, François Brouchican
1979 - 1986: attended several courses at the School of Modern Pastry Cooking, Issengeaux
1983: internship: charcutería Robert Lalet, Floors
1986: * Guide Rouge (Michelín)
1988: internship: Louis XV, Alain Ducasse, Monaco
since 1993: Restaurant Martín Berasategui, Lasarte-Oria
1994: * Guide Rouge (Michelín)
2001: *** Guide Rouge, (Michelin) |
| Philosophy |
Talent and practice is what a cook needs. |
| Membership |
1999: Relais & Châteaux |
| Awards |
1995: Best of Spanish Gastronomy
1996: Foods of Spain, Spanish Academy of Gastronomy
1998: Cook of the Year, Gourmetour |
| Publications |
1: El mercado en el plato
2: La joven cocina vasca
3: El calendario de nuestra cocina tradicional
4: La dieta de Martín Berasategui |
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Martín Berasategui |
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| Address |
Calle Loidi, 4
20160 Lasarte
Spain > País Vasco > Guipúzcoa > Guipúzcoa
number of seats: 60
number of employees: 44
SKZ (Service Index) 0.500
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| Staff |
Berasategui, Martin (Chef de Cuisine)
Labbé, Steve (Sommelier)
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Phone
fax |
+34 (94) 3366471
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email
Homepage |
info ( at ) restaurantemberasategui.com
www.martinberasategui.com |
| Opening times |
Sunday Evening, Monday & Tuesday days of rest |
| Prices |
Main course 30,- € - 41,- €
14 courses menu 130,- €
All credit cards
13 course menu 155 €
price per course = 11.923 |
| Credit cards |
American Express, Diners Club, MasterCard, VISA |
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2007 |
2008 |
2009 |
2010 |
2010
(Pts.) |
| Volkenborn Ranking |
Rank Spain
Total points |
2
60.2
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2
59.2
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2
59.2
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2
59.2
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| Restaurant guides |
Campsa "suns"
Feinschmecker "points"
Gourmetour "points"
LoMejores "points"
Michelin "stars" |
# # #
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10.0
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9,50/10
9.5
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# # #
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9,50/10
9.5
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9,50/10
9.5
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(19.0)
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(19.5)
(19.5)
(20.2)
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| Europe Restaurant Ranking (ERR 2009/10) |
| current quality |
19.50 |
| class |
First Class |
| ERR Toques |
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| ERR Rank |
5 |
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| Guest Rating |
| current quality | 19.98 |
| class | First Class |
| user Toques | |
| Number of reviews | 4 |
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| Culinary highlights |
Famous for his mosaic of Coquielles St. Jacques and oysters with anis gelatin |
| Starter |
Mille-feuille with eel caramel smoked with fois gras, onion and green apple |
| Main dish |
A tribute to iberian pork, snout, ear & chin with potatoes in iberian juices and consommé |
| Dessert |
Fresh dates an date infusión with bitter almond ice cream |
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