ola Martín berasategui restaurant
Menus
Nature is wise and you just have to know how to listen to her. The market is the one who dictates and suggests me a shopping basket to enjoy. Welcome home!
THE BEST OF MARTÍN BERASATEGUI'S CUISINE
Sourdough bread and long fermentations
Our selection of butters: beetroot, avocado and salted butter
Gilda
Beetroot cloud with shrimp tartare and bergamot
Seaweed, marinated salmon and miso crispy tartlet
Aubergine, Iberian jowl, sesame and caviar
Caramelised mille-feuille of smoked eel, foie gras, spring onion and green apple
Pickled oyster and rutabaga, its spiced juice, diced Iberico consommé and horseradish tofu
Fennel pearls in raw, risotto and emulsion form
Ham and truffle liquid omelette
Roasted foie gras with tongue pie and toasted onions, spiced pumpkin juice, quinoa and cardamom
Slices of cod with kokotxas and txangurro a la vizcaína (crab and spider crab in Biscayan style)
Monkfish with begi haundi duo, tomato and vodka
Iberian pork with crunchy black pudding cream, wild asparagus, dates and parmesan whey
Hot and Cold Passion Fruit Whisky Sour
Frozen cocoa sponge with plums, carrots, hazelnuts and rum
Iced celery with grainy brandy, semi-cold mango flakes, beetroot compote and fruits
My little treats: hazelnut, almond and raspberry bonbon, chocolate soup, red grape and passion fruit must, Russian cake and chocolate rocks.
170€
With wine pairing 290€ 290€.
“The handmade elaboration in our kitchen, implies the handling of all the allergens to declare according to the regulation (EU) 1169/2011, if you require information corresponding to each dish, please ask our service staff”.”
OLA TASTING MENU
Sourdough bread and long fermentations
Our selection of butters: beetroot, avocado and salted butter
Gilda
Beetroot cloud with shrimp tartare and bergamot
Seaweed, marinated salmon and miso crispy tartlet
Aubergine, sesame and caviar
Caramelised mille-feuille of smoked eel, foie gras, spring onion and green apple Fennel pearls in raw, risotto and emulsion
Ham and truffle liquid omelette
Crunchy ball of begi haundi and paprika aioli de la Vera
Slices of cod with kokotxas and txangurro a la vizcaína (crab and spider crab in Biscayan style)
Iberian pork with crunchy black pudding cream, wild asparagus, dates and parmesan whey
Hot and Cold Passion Fruit Whisky Sour
Frozen cocoa sponge with plums, carrots, hazelnuts and rum
My little treats: hazelnut, almond and raspberry bonbon, chocolate soup, red grape and passion fruit must, Russian cake and chocolate rocks.
140€
With wine pairing 250€.
“The handmade elaboration in our kitchen, implies the handling of all the allergens to declare according to the regulation (EU) 1169/2011, if you require information corresponding to each dish, please ask our service staff”.”
EXECUTIVE MENU
Sourdough bread and long fermentations
Our selection of butters: Beetroot, avocado and salted butter
Gilda
Beetroot cloud with shrimp tartare and bergamot
Seaweed, marinated salmon and miso crispy tartlet
Fennel pearls in raw, risotto and emulsion form
Slices of cod with kokotxas and txangurro a la vizcaína (crab and spider crab in Biscayan style)
Iberian pork with crunchy black pudding cream, wild asparagus, dates and parmesan whey
Frozen cocoa sponge with plums, carrots, hazelnuts and rum
My little treats: hazelnut, almond and raspberry bonbon, chocolate soup, red grape and passion fruit must, Russian cake and chocolate rocks.
85€
With wine pairing 135€ 135€.
Wednesday to Friday noon on weekdays
“The handmade elaboration in our kitchen, implies the handling of all the allergens to declare according to the regulation (EU) 1169/2011, if you require information corresponding to each dish, please ask our service staff”.”
OPENING HOURS
Lunch: Wednesday to Sunday from 13:30h to 14:30h.
Dinner: Wednesday to Saturday from 20:30h to 21:30h.
Closed: Monday, Tuesday: lunch and dinner. Sunday: dinners.
Contact & Reservations
Calle Ribera, 13 - 48005 Bilbao
Reservations: reservas@olamartinberasategui.com
Telephone: +34 944 652 066
2023 © Tayko Hotels. Bilbao RT: HBIO1275.
Seville RT: H/SE/01361
