🤯MIND BLOWING 3 Michelin Star experience @ Martin Berasategui in San Sebastian, Spain

🤯MIND BLOWING 3 Michelin Star experience @ Martin Berasategui in San Sebastian, Spain

[Music] hey guys this is cloud with miso so we want to share with you our experience going to four three Michelin star restaurants in Spain honey we took a bunch of pictures when we were there and we just thought it was an amazing experience so we thought it would be fun to share it with you all right let’s go Martin barasi is one of the most refined restaurant we’ve ever been to we had some of the most elegant and sophisticated dishes we’ve ever had and they totally delivered on Flavor too the chef has 12 Michelin stars to his name and we decided to hit up his San Sebastian Flagship restaurants on our honey I’m a big salad guy but Martin made one of the best salad I’ve ever had in my life I’d have to agree I like salad but this this was something special mindblowing okay so first up on their tasting menu they served a small little bowl of marinated Olive yeah so it’s like Molecular Gastronomy marinated olives yeah these weren’t real olives so Spain and Molecular Gastronomy in particular are known for these liquid olives so you kind of bite into it and it bursts on the inside with liquid it’s usually like a Briny olivey kind of taste right very delic fun but also flavor that just kind of kickstarts the appetite that little sourness of the olives right all right so next up we had the shrimp tartar on crunchy beetroot Pearl so was kind of like a shrimp and like a creamy sauce and then it was served on a little crispy taco shell I think it was made out of beets has so much flavor it just like mixed with that the strong beet flavor little bit of smoked salmon and then that shrimp and the cream just covering it and you can just taste from that first bite how much skill is involved right yes and all the different textures just balance it out perfectex yeah and then salmon at top I just add a little bit of saltiness it was just a perfect little bite again kind of just wet your appetite I love the am bushes because it kind of gives you a glimpse into what the chef’s flavor palette’s going be like so you can see okay do they love bold flavors or are they going to be more refined a little more muted so this kind of got us excited because it had a lot of flavor to it oh yeah exactly and just came out the gate running okay so next up this was another small dish this was two components so the spoon this was really cool this was actually the chef’s take on a classic San Sebastian pincho dish which is usually it’s a skewer of anchovie chili pepper and Olive and you just kind of eat it like that but how he did it was he made it into these molecular blobs and each blob tasted like those components so there was an anchovy flavored blob Chili Pepper blob and then Olive and you just took the spoon put it in your mouth ate it and it burst with those flavors it was really really cool all those just think about how strong each of those components are all the combined in one spoonful just boom bite explodes so was really incredible and then accompanying it it’s got the tuna tartar surrounded in this gelatin paper soup what’s unique about it is the gel although it’s translucent it actually bursts with paper flavors as you mix it with the tartar it’s super surprising okay and then next up they served this gacho with marinated olives and again these were the molecular Olive this was fantastic this had so much flavor again looks very simple it looks very refined but this was packed with flavor the soup just had that perfect tomatoey Bold gaspacho Flavor I think underneath they had some other components and then on top obviously he included the two marinated olives and of course when he bit those exploded the flavor so this was there’s a certain level of refinement and and subtlety to the flavoring but also boldness that he’s able to you know take a simple dish like a gaspacho and put his signature on it and also elevating a classic P dish so yeah this was amazing oh yeah this dish was amazing this was like a foga sandwich with smoked eel in the middle and it’s got some spring onions and green apple and it’s just like oh my goodness like you can just taste the smokiness of the eel and then the fogwa flavor oh my God this was just Divinity in the bite just incredible and texture on it there’s a little crunchiness to it almost like a wafer texture that you just bite into everything’s just so elegantly put together even though you had all these strong flavors together again the refinement and the skill and balancing it all out especially with something like smoked El and fogwa very difficult dishes to balance but he was able to bring out both flavors to its maximum poti potential okay so next up the bread course what’s cool about the bread course is that okay I love this they serve different flavors of Butters that you could put on the bread so they had like a red chili flavored butter Lime Leaf avocado and then a black olive and chubby butter and it just added so much flavor it was really cool yeah we don’t usually like bread but just because of the butter like you just have to try it all of them were just homemade and just bursting with flavor so so that was fun next up was an oyster dish and this came with this green radish Emulsion that was that foam that you see on the side and then a crunchy sea lettuce on top which was really cool cuz it gave it a crunchy component but yeah again lots of flavor fresh oyster it was really cool to play on all the textures oh yeah this one was interesting even though it sounds simple this potato creams and mushrooms yeah it’s not just any mushroom put some special mushrooms they forged there’s definitely some Truffle in there some white truffle and the potatoes you can tell it’s just high quality potatoes yeah very high quality ingredients this was just a very simple dish it was just like a little thin smear of cream on the bottom but it was chalk full of potato flavor and then on top just like a little really thin sliver of mushrooms and it was just a very delicate bite super refined super refined beautiful tons of flavor so the flavor compensated for the lack of bulk in the dish that truffle mashed potato that you just want more yeah so good definitely wanted to lick the plate off of this one oh yeah this one oh this one oh my goodness okay okay when they brought this to our table and they put it down it’s like okay salad salad course like okay salad you know it looks like some lettuce on a plate maybe a couple of shrimps dropped on there but let me tell you this was unbelievable this had literally the best salad ever this is probably the Pinnacle you never guess looking at it starting from the shrimp they start with Scarlet prawns yeah so those you don’t know Scarlet PRS are local to I guess Europe something about their flavor profile their head called the head cheese oh my God it’s just packs such a punch and then the Flesh of it is very soft delicate tender but super flavorful and you can see here he served the the shrimp Sashimi style so we can enjoy that silky texture and you have these dollops of cream you can see the orange ones he turned that H cheese that you were talking about into little dollops of seafoody flavor as you’re eating through MH and you also got the green dolls in there which is cream of lettuce yeah and you’d be surprised how much flavor you can make concentrated lettuce balances that shrimp perfectly yes and then the surprising part of this everything is served on top of this really thin clear layer of gel at the bottom of the plate this was I guess supposed to be the salad dressing component so this gel actually was super flavorful so as you ate the salad you scooped up the lettuce and you got a bite of the shrimp and the little dollops and head cheese and then you scooped up some of that clear gel it just added so much flavor and that’s what’s anchoring the whole dish with all the seafood flavor it’s almost like a seafood soup base that’s in the clear gel this was fantastic probably the most creative salad ever yeah the Pinnacle of all salads all right so next we had the hake in a pillo sauce which is a garlic chili veggie creamy sauce so hake is seems to be like a local fish that seems to be pretty commonly served there to be honest it’s okay nothing special about the fish a normal white fish but a lot of the restaurants we went to featured it if I remember correctly the sauce actually had kind of like a subtle delicate flavor and because the fish was so subtle it paired really well together right it was just very light and very beautiful and not super refined super refined flavors so this was lovely oh yeah this next one was like a clam Ceviche on some water crust and rock and it had a little bit of coconut you see the white there the sauce I think on the bottom was a water crust but again it didn’t overpower the flavor of the clams kind of nice delicate refined flavor so this was another kind of nice light dish oh yeah this next one this kpao Scarlet prawns again this red shrimp yeah this was really good oh and that foam oh my God that foam had so much flavor oh yeah well basically what you see there on the bottom is the caracho of the Scarlet Pon so it’s like really thinly sliced just laid out in a layer it’s topped with this anchovy foam that has tons of flavor sardines on the side so it’s just this was really really good the freshness of the Scarlet Pond Al together it was amazing just like a symphony of flavors just hitting you oh and this is really good this is their Lango dish Lango is kind of like a cross between like a shrimp and a lobster very very delicate shrimp flavor very popular in Spain so this came out and it was beautiful again just lightly grilled very tender in the middle and then it’s topped with a coral mayonnaise foam which had a ton of flavor and then you can see little dollops of head cheese and every little bite just bursts with different types of flavor mixed together yeah this is so good yeah very strong but also delicate at the same exactly exactly very refined beautiful flavors all right and then moving on with another fish course so they brought out some more grilled hake which is that light fish very lightly grilled served with some razor clams and you can see those in that green sauce there give another kind of seafoody flavor and texture to it and then a red cray foam that paired really well with the fish again didn’t overpower the fish but just added kind of a nice spicy component to it and yeah the DIC little Razer Glam had that little chewi to it the mix of textures was just incredible and you got that crunchy top as well yeah yeah yeah so it just all mixed together in a very unique way a little kick from the curve yeah amazing beautiful oh yeah this dish was amazing so this was a slow cooked egg inside some mushroom sauce with some truffle on top and then a side of ibero oh my God everything in here was just absolutely amazing from that eggy taste from the yolk and the saltiness of the Baro oh I love the Baro ham I have that every day it’s it’s too good you have to and then the Truffle just mixing it all together everything was just so delicate but strong and fine just perfectly balanced between all those flavors and then because I don’t eat meat they brought me out this replacement dish this was basically just seasoned garden vegetables but this was actually really good this had a lot of flavor they were really well cooked had some black truffle in there as you can see and I wasn’t disappointed ooh oh yeah this one oh yeah this one was awesome this was interesting this was another fish dish so it was red mullet and then had like little crispy scales on top oh my God yeah the texture on that scale it was like chips yeah with strong fish flavor right very tender piece of fish and then you see the liquid Bon bonss there are actually squiding pearls so you bite into them and they burst in your mouth with squiding very surprising but really really cool yeah so good and then it had a saffon foam there so you just put everything together and it’s beautiful really flavorful again another really well composed dish right and a lot of variation in texture well again amazing yeah tons of thought put into texture mhm for me it came with this Lamb Chop that was perfect ly SED and then grilled on the outside and you can see it’s just perfectly medium and that little nice truffle flavor and onion sauce mixed together and also some sweet bread and some bone marrow as well you got that really dense bone marrow flavor mixed with that truffle sauce everything paired so perfectly with the lamb you can taste the skill required to put everything together okay and then after all that came the palette cleanser course this was really really cool they basically served a little glass look like a cocktail glass of berry and lime and then they came out and put this irated Jin foam into it so it’s almost kind of like a Jin Fizz cocktail drink but it was more like a just a sweet palette cleanser right it actually tasted really good if you like Jen yeah it had a little bit of carbonation to it and so really just cleans your tongue out right very light refreshing with some nice sweet and sour flavor very well thought out oh yeah this was good this was another palette cleanser dish again very light and refreshing flavors you see there it looks like a lime but it was actually a white chocolate shell made to look like a lime and then you hit it open and there was a cream inside yeah like mular shell and then you see there on the bottom this was really cool the green little chopped pieces are actually green beans which was surprising yeah and almond foam and there’s basil juice on the bottom so it was a really interesting use of ingredients there I thought yeah and then you would think that all these ingredients would come together when do you use like green bean and basil in a dessert right in the sweet fish it’s like an ice cream slushie with with some of these vegetable ingredients so super creative but it actually worked perfectly it’s just incredible just really stretches imagination of what you can do with some of the ingredients that you commonly use in other maners so this is a small little dessert dish you see a little crunchy hazelnut toffee there oh yeah and the ice cream part was frozen Wasabi so oh yeah that was really cool that was interesting you’ve never had ice cream Wasabi this blew me away it was amazing I couldn’t even imagine how that would end up T tasting but it actually worked you took a bite into it and it tasted exactly like Wasabi but it was authentic Wasabi flavor and it was cold and spicy at the same time which was weird but really cool this was really really fun and then at the end to finish everything off they brought out this tree of desserts and little sweet soups so they have ACH this one I was kind of full so yeah this was actually perfect something to come and you can kind of nibble but they had little passion fruit bon bon little coconut sponge cakes beautiful amazing and then little chocolate soups so this was nice you could just take whatever you wanted to try you don’t need to eat all of it just a nice and fun way to finish the dinner one thing I think Martin did really well was obviously his style is very refined you know he’s very elegant plating and the flavors are all very elegant but they’re not muted they’re very bold they’re very bold flavors they’re still very strong flavors and that was one thing I really appreciated about Martin and very creative too you know like very creative yeah the flavor combos com yeah Martin is one of those places that thing they do you can tell the skill involved the Precision from the timing to the delicate textures of each of the components on top of that the service was just impeccable anything you want anything you need they don’t rush you this was very comfortable experience and then of course at the end the chef came out to all the tables and said hi highly recommend amazing yes you will not regret it you like our video please don’t forget to hit like And subscribe and I’ll see you in our next one [Music]

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In this video, we take you on an exquisite culinary journey at Martín Berasategui’s renowned 3-Michelin-star restaurant in the heart of the Basque Country, Spain. Join us as we explore the elegant ambiance, exceptional service, and, most importantly, the innovative and delectable dishes that have earned Martín Berasategui global acclaim. From the creative tasting menu to the impeccable wine pairings, discover why this gastronomic haven is a must-visit for food enthusiasts. Don’t miss our detailed review and mouthwatering visuals that capture the essence of this extraordinary dining experience!

► Website: https://www.martinberasategui.com/en/inicio
► Address: Loidi Kalea, 4, 20160 Lasarte-Oria, Gipuzkoa, Spain
► Reservations: https://www.martinberasategui.com/en/reservar

🎵 MUSIC: https://artlist.io/
Cosmonkey – Old Sneakers

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