¡HOLA, BARCELONA!

Gastronomic Experience

 

"Nature knows best and we follow its rules. Our obsession is to work with the best produce offered by nature, the sea and the seasons, and transform it into a gastronomic experience. Each dish is created with passion, respect and care."   - Martín Berasategui

Restaurante LASARTE - Martín Berasategui

2 Michelin Stars

 Gaudí’s elegant paving stones on the Paseig de Gracia

                           

The elegant mural at Lasarte is inspired by Gaudi's paving stones

                                                       Intimate setting

Menu

Hors d’oeuvres

Amuse Bouche – Foie Gras Mille Feuille

Iberian cured ham Gran Reserva

Tempered beef steak slices on foie gras curd, iodized salad and mustard ice cream

Farmhouse egg, sautéed wild mushrooms, scented meat juice, Iberian gill and truffled cheese shard ·

 Roast deer loin with truffle potato and tamarind essence

Ox filet, potato and bacon mille-feuille and foie gras sauce

Lemon peel ice cream, green apple iced drink, cardamom infusion on an olive oil cake

Chocolate soufflé with brown butter ice cream

Mignardises

 

Hors D'oeuvres

  Flavored Butter

Bread Service

 Amuse Bouche – Foie Gras Mille Feuille

 

Amuse Bouche Clam and Tomato Foam

Pan con Tomate

Iberian cured ham Gran Reserva

Tempered beef steak slices on foie gras curd, iodized salad and mustard ice cream

Farmhouse egg, sautéed wild mushrooms, scented meat juice, Iberian gill 

and truffled cheese shard ·

 Roast deer loin with truffle potato and tamarind essence

 

Ox filet, potato and bacon mille-feuille and foie gras sauce

 

Chocolate soufflé with brown butter ice cream

 

Lemon peel ice cream, green apple iced drink, cardamom infusion on an olive oil cake

Mignardises

Inferencia - un sueño hecho realidad 

I admire Martin Berasetegui and his vision for Lasarte in Barcelona. The menu was remarkable and the techniques in its preparation were flawless. There were simple dishes that were elevated to "alta cocina" such as the eggs. The foie gras and eel was the best foie gras I've ever had. It seemed like a simple dish but very memorable because of the combination of flavours and textures; rich flavour of the foie gras, the sweet and salty contrast of the eel and the sweet and sour crunch of the apple. This was brilliant.

There were so many elements of the menu that gave surprising burst of flavours and sensations. I am allergic to clams but I ate the clams with tomato foam, I was not expecting the clam to be that delicious. (I will never do this in any restaurant.) A very "simple pan con tomate" was perfect with the ham.

And more surprises came as the menu progresses along with great wines. And finally, the mignardises were perfect: 2-flavoured macarons, dark chocolate, their version of caramel candy or turon, I can't explain what it was. But I believe it was caramel powder that melts in your mouth.

It was humbling for me to meet the Chef de Cuisine Paolo Casagrande at the end of our dinner.

The service was impeccable. Moreover, it was a pleasure to be served by their Manager and Sommelier Joan Carles Ibáñez.

It was truly a dream come true. 

I dream of coming back to Barcelona!

” Allow me to state here how much I love Barcelona , an admirable city, a city full of life, intense, a port open to the past and future ”   LE CORBUSIER