Bilbao and the Basque Country Restaurants

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Martín Berasategui

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Martín Berasategui Review

One of the top four restaurants in San Sebastián (along with Akelarre, Arzak, and Mugaritz), sure bets here include the lubina asada con jugo de habas, vainas, cebolletas y tallarines de chipirón (roast sea bass with juice of fava beans, green beans, baby onions, and cuttlefish shavings), and the salmón salvaje con pepino líquido y cebolleta a lost fruitos rojos y rábanos (wild salmon with liquid cucumber and spring onion, red fruits and radish), but go with whatever Martín suggests, especially if it's woodcock, pichón de Bresse (Bresse wood pigeon), or any other kind of game. Lasarte, also the site of San Sebastián's lush green racetrack, is 8 km (5 miles) south of town.

    Restaurant Details

  • Credit cards accepted.
  • Closed Mon., Tues., and mid-Dec.--mid-Jan. No lunch Sat. No dinner Sun.
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    From an Interns point of view.

    I served a culinary stage (internship)in early 2008 at Restaurante Martin Berasategui. My direct observation is that health codes are nonexistent in Spain, the interns (45 of them) were given room and board but unfortunately that meant sleeping on cots in the crowded basement of the restaurant, and the kitchen staff was completely indifferent to the well being of the interns. The daily meals for us consisted of two day old bottom of the barrel leftovers and in some cases food that had gone bad: ie: warm rancid ham. If I were a paying customer I would want to know what goes on behind the scenes, including how the restaurant treats the staff. It's a little like the Wizard of Oz,"...pay no attention to the man behind the curtain!" Well, if I were you I would ask myself if I want to support a restaurant owner who only cares about the paid staff and about how the 'front of house' looks.

    by gr8grn, 7/11/09

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