| 🍴 LASARTE – MARTIN BERASATEGUI 🍴 | ⭐️⭐️⭐️ | 🇪🇸 BARCELONA 🌎 | ⭕️⭕️⭕️⭕️⚫️ |

| 🍴 LASARTE – MARTIN BERASATEGUI 🍴 | ⭐️⭐️⭐️ | 🇪🇸 BARCELONA 🌎 | ⭕️⭕️⭕️⭕️⚫️ |

Barcelona | Spain

 

 

WE HAVE CHOSEN THE TASTING MENU FOR OUR DINNER AT RESTAURANT LASARTE

 

 

LASARTE RESTAURANT BY MARTIN BERASATEGUI

 

AMUSE-BOUCHES

 

ONE | TWO | THREE

 

FOUR

 

FIVE

 

 

SIX

 

 

ENTRANCE

 

 

BREAD SELECTION

 

BUTTER RAIMBOW

 

THE TASTING MENU

 

OUR WINE FOR THE EVENING, 100% SPANISH 🇪🇸

 

FINCA ALLENDE | VIURA | MARTIRES | RIOJA | 2014

 

HUÎTRE MARINÉE LÉGÈREMENT CHAUDE AVEC DES CRESSONS GLACÉS | PANAIS ET BRUME MARINE

SLIGHTLY MARINATED WARM OYSTER WITH ICED WATERCRESS SLUSH | PARSNIP AND SEA MIST

 

 

RAVIOLI FOURRÉ À LA BURRATA LIQUIDE ET TOMATE | CREVETTE ROUGE GÉANTE | AVOCAT | CÉLERI ET POMME

LIQUID BURRATA AND TOMATO RAVIOLI | SCARLET SHRIMP | AVOCADO | CELERY AND APPLE

 

 

SALADE DE LÉGUMES ET PÉTALES | HERBES | POUSSES AVEC CRÈME DE LAITUE ET HOMARD

VEGETABLE LEAVES AND PETALS SALAD | HERBS | SPROUTS WITH LETTUCE CREAM AND LOBSTER

 

 

” LA TRUFA ” AVEC DES CHAMPIGNONS FERMENTÉS | DU CHOU VERT À L’HUILE D’OLIVE EXTRA VIERGE

” LA TRUFA ” WITH FERMENTED MUSHROOMS | COLLARD GREENS WITH AN EXTRA VIRGIN OLIVE OIL TOUCH

 

 

CARPACCIO DE WAGYU AVEC ESSENCE D’ESTRAGON | ROUGET FUMÉ ET POUDRE GLACÉ DE FROMAGE

WAGYU CARPACCIO WITH EXTRACT OF TARRAGON | SMOKED MULLET AND FROZEN CHEESE POWDER

 

 

TARTARE DE CALAMAR AVEC DU JAUNE D’OEUF LIQUIDE | CONSOMMÉ D’OIGNONS ET KAFFIR

SQUID TARTARE WITH KIQUID EGG YOLK | ONION AND KAFFIR CONSOMMÉ

 

 

MIGUEL TORRES | CATALOGNE | CABERNET-SAUVIGNON | PENEDÈS | MAS LA PLANA | 2010

 

GROSSE CREVETTE ROUGE TIÈDE | FENOUIL ET ÉMULSION DE SON CORAIL

RED PRAWN ON A SEABED | FENNEL AND CORAL EMULSION

 

 

DORADE ROSE AVEC SAUCE IODÉE | CRABE ROYAL | TOMATE CRUE ET SAFRAN

VIRREY FISH WITH IODIZED SAUCE | KING CRAB | RAW TOMATOES AND SAFFRON

 

 

PIGEON GRILLÉE | BRUNOISE CITRIQUE DE CÂPRES | OLIVE NOIRE ET SAUCE FUMÉE DE CAROTTE ET GALANGA

CHARCOAL GRILLED PIGEON WITH CITRUS | CAPERS | BLACK OLIVE AND SMOKED SAUCE WITH GALANGAL

 

 

SORBET AUX FEUILLES DE SHISO ET MENTHE FRAÎCHE | NOTES ACIDES ET CROUSTILLANT DE LAIT

SHISO AND MINT LEAVES SORBET | ACID TOUCHES | MILK CRISP

 

 

PRALINÉ AUX AMANDES ET SEL | CARAMEL | ABRICOT | CRÈME GLACÉE AU RHUM

ALMOND AND SALT PRALINE | CARAMEL | APRICOT | RUM ICE CREAM

 

 

THE HOURGLASS FOR THE TIME TO INFUSE OUR TEA

 

 

 

| ⭕️ | ⭕️ | ⭕️ | ⭕️ | ⭕️ | BOOKING EXPERIENCE
| ⭕️ | ⭕️ | ⭕️ | ⭕️ | ⭕️ | FOOD EXPERIENCE
| ⭕️ | ⭕️ | ⭕️ | ⚫️ | ⚫️ | WINE / PAIRING EXPERIENCE
| ⭕️ | ⭕️ | ⭕️ | ⭕️ | ⭕️ | SERVICE EXPERIENCE
| ⭕️ | ⭕️ | ⭕️ | ⚫️ | ⚫️ | CADRE EXPERIENCE
| ⭕️ | ⭕️ | ⭕️ | ⭕️ | ⭕️ | PRICE / QUALITY EXPERIENCE
| ⭕️ | ⭕️ | ⭕️ | ⭕️ | ⚫️ | GLOBAL RATINGS

 

 

LASARTE

WWW.RESTAURANTLASARTE.COM

C/ MALLORCA, 259

08008 BARCELONA

SPAIN

INFO@RESTAURANTLASARTE.COM

+34 93 445 32 42

 

 

 

LUNCH

 

TUESDAY TO SATURDAY

KITCHEN – OPEN FROM 1:30 PM TO 3:30 PM

 

DINNER

 

TUESDAY TO SATURDAY

KITCHEN – OPEN FROM 8:30 PM TO 10:30 PM

 

CLOSED SUNDAYS, MONDAYS AND PUBLIC HOLIDAYS

 

 

 

 

 

 

EDITOR | ROMAIN

 

 

 

 

 

 

 

PHOTOGRAPHS | LAURENT

 

 

 

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