Lasarte (Barcelona, Spain)

Lasarte
Carrer de Mallorca, 259
08008 Barcelona, Spain
Dining date: 9/29/17

DSC06603

Lasarte is currently the only restaurant in Barcelona to hold three Michelin stars; it was upgraded from two to three in the 2017 version of the guide. This is the second three-star restaurant for Martin Berasategui after his eponymous restaurant outside of San Sebastián. Berasategui holds 8 total Michelin stars, the most of any Spanish chef, for his takes on modern Spanish cuisine. I didn’t get a chance to try his restaurant while in San Sebastian but had an opportunity to dine here for a lunch.

The restaurant offers two tasting menu options (185€ and 210€) but we went with a la carte for this meal.

DSC06516

A myriad of small bites were served before the first courses.

Sea anemone tempura

DSC06520

Beet chip and caviar
Sunchoke chip

DSC06524

White toast with prawn and green curry

DSC06529

Caramelized foie gras, eel, green apple mille feuille

DSC06531

Bread service was brought by cart to each table, often hand-sliced to order.

DSC06539

Beet, spinach, tomato, mushroom, plain butter and Spanish olive oil accompanied the bread, beautifully presented.

DSC06541

Cucumber mayonnaise and jalapeño soup

DSC06546

Liquid burrata and tomato ravioli scarlet shrimp, avocado, celery and apple

DSC06561

Iberian ham and basil soup ox tail mini cannelloni and aubergine tortellini

DSC06552

Squid ink risotto clams and citrus

DSC06571

Sea bass with mantis shrimp broth snails stew, on a vegetable purée with truffle and clams mayonnaise

DSC06564

Low temperature cooked lamb shoulder wild mushrooms, agliata sauce and dairy touches

DSC06575

Warm chocolate cake 70% cocoa with earl grey ice cream

DSC06583

Sweets

DSC06592

I thought this was a very strong meal, highlighted by some of the most polished service I’ve seen in some time. The caramelized foie gras mille feuille was probably the best singular bite. The delicate creation was slightly sweet and very savory with the eel and foie gras working very well together. Both appetizers were very good too, with my favorite being the Iberian ham and basil soup with rich parcels of oxtail and eggplant. The lamb shoulder was also delicious, tender and succulent, accompanied by mushrooms and a vibrant agliata sauce. I’m glad I was able to fit in a meal here and would love to try Martín Berasategui next time in San Sebastian.


Leave a Reply!