iconActivityiconArrowBackiconArrowBottomiconBasketiconBasket2iconBasketGastroPlan de travail 1iconBubbleSingleiconBubbleSpeechiconCalendarcalendar iconCalendarCheckiconCheficonConciergeiconDelete iconDestinationexpandiconFacebookiconFavoritesiconFlowersiconGifticonGooglePlusiconHelp iconHistoryiconHomeiconHoteliconHouseRCiconHouseRC2iconInstagramiconInvitationiconLabeliconLinkediniconListiconLockiconLogouticonLysRCiconLysRCLefticonLysRCRighticonMailiconMedalPlusiconMembersiconMobileiconMoodboardiconNewsletter iconNotesiconPhoneiconPieiconPinteresticonPresentationiconPressReleaseiconPrinticonQuotesiconRefreshiconResaiconRestauranticonRoute1234iconScreeniconSearchiconSettingiconShareiconTagiconToqueiconToqueDrawingiconTrashCaniconTwittericonUsericonViewListiconViewMapiconVillaiconWaiterDrawingiconWineDrawingiconXperienceicon-flag_ch icon-flag_fr icon-flag_it gift icon-gift_calendar checkmark equalizer2 Plan de travail 2Plan de travail 1icon-gift_enveloppeback-in-timeyjhjghicon-gift_help credit-card icon-gift_phone icon-gift_shop icon-gift_sphere truck user icon-gift_zoom

By continuing to use our site, you accept the placing (i) of cookies to determine the site's audience, visits, and your navigation, to provide offers adapted to your areas of interest and personalised advertising, and (ii) of third-party cookies designed to suggest videos, share buttons, and relay content from social media.
See more

Discover all our Chefs
Relais & Châteaux Chef

Martín Berasategui

Chef - Relais & Châteaux

Martín Berasategui
Martin Berasategui
Member Relais & Châteaux from 1999
Calle Loidi, 4
E-20160 Lasarte-Oria


Martin Berasategui

Menu 165 EUR t.7% s.i. Carte 155 EUR t.7% s.i.

For your information: 1 EUR = 1.14 USD

Check restaurant details

Terminology : t. = tax - s.n.i = services not included - s.i = services included

Story of a Chef

My parents worked at the Bodegón Alexandro, in the heart of the old town in San Sebastian. I started cooking with my mother and my aunt Maria Gabriela when I was about 14. I’ve had a love of cooking in my blood since I was a child. I learnt to make cakes and pastries with André Mandion in Anglet. Later, François Brouchican taught me about meat and how to handle ducks and geese. Then he sent me off to Didier Oudil, who has worked as a chef with Michel Guérard for 16 years. I opened my restaurant in Lasarte in May 1993. It was my apprenticeship as a pastry chef that taught me the rigour you need to get good results in the kitchen. Being disciplined is actually far more important than a particular technique or how talented you are. My cooking is about trying to achieve perfection on a consistent basis, so that every customer who leaves the restaurant has had the unique experience they dreamed of.

What is your Chef’s secret to preparing prawns?

I’ve been able to explore various ways to cook prawns, featuring them in sophisticated recipes — as a carpaccio, nearly raw, marinated, grilled — and with many different textures. Of course, I also cook them very often at home, using simpler recipes.

How do you go about selecting your ingredients?

I grew up in a bodegón (bar and eatery) in San Sebastián that served working-class cuisine with lots of fish and seafood dishes. I have always been fortunate enough to have a network of suppliers who can provide the kind of prawns that I want — I am very demanding about their size and quality.

Relais & Châteaux
Discover why booking with Relais & Châteaux is a world of privileges