Martín Berasategui Unveils Etxeko’s New Menu Following its Michelin Star  –

Striving for Excellence

Martín Berasategui’s restaurant Etxeko at Bless Hotel is directed by Paco Budia which gained its first Michelin star in November 2022. “The award is the results of working exhausting with the identical enthusiasm as on the very first day, 5 years in the past, when Etxeko Ibiza opened its doorways. The entire workforce is blissful and motivated to proceed working exhausting day-after-day, and that is mirrored within the new menu, the place we proceed to attempt for max excellence. We wish guests to proceed to be thrilled by our delicacies,” says Martín Berasategui. 

From Dwelling

The restaurant’s title can greatest be translated as that means “from house”. Etxeko is a Basque phrase and has been used to precise the restaurant’s (and chef’s) roots. Its kitchen showcases the very best of Basque and Mediterranean delicacies, with an emphasis on Ibizan produce corresponding to carob, regionally grown tomatoes and the island’s famed sea salts. Positioned within the coronary heart of the picturesque Cala Nova Bay, the restaurant enjoys a shocking setting with panoramic views of the Mediterranean Sea previous the underlit pool and palm timber of Bless. There’s an alfresco terrace and an inside eating room; each are elegant and fashionable, with muted earthy tones and the latter with floor-to-ceiling home windows.

Martín Berasategui

With 12 Michelin stars to his title (throughout his eating places), Martin is among the most lauded within the Spanish world. He’s acquired the Nationwide Gastronomy Award in Spain and the Grand Prix de l’Artwork de la Delicacies from the Worldwide Academy of Gastronomy. Berasategui is a member of the celebrated Relais & Châteaux affiliation of luxurious resorts and eating places and is a printed creator, with a number of cookbooks to his title. His culinary philosophy focuses on creating dishes which are each modern and respectful of conventional culinary methods. Their flavours transport diners to San Sebastián and the market of La Bretxa, oft frequented by Berasategui as a baby.

An Genuine Style Of The White Island

And Martin offered this new menu at an unique dinner in collaboration with champagne maison Comte de Montaigne. Following on from prior incarnations, it merged Cantabria’s conventional flavours with the very best Ibizan components, whereas paying tribute to Berasategui’s Basque roots. A gastronomic journey by these locations, it options genuine meals corresponding to sea bass from Ibiza and Basque chilli served with sirvia, with dishes based mostly on the whims of the ocean, the countryside and the seasons. The workforce works intently with native artisanal suppliers to supply the freshest produce on the island, proper down to grease and butter, putting native producers entrance and centre of Etxeko Ibiza’s culinary idea.

Chef Paco Budia is Berasategui’s right-hand man on the island: “I used to be fortunate sufficient to begin working with Martín once I was very younger, and day-after-day I proceed to get pleasure from his genius within the kitchen, but additionally his humility and human high quality. Receiving the primary Michelin star is an honour, and an encouragement to proceed this good path. So, throughout this winter, now we have labored with the identical enthusiasm from Lasarte to design this season’s menu and devise adjustments within the menu along with Martín and his workforce.”

Nourishing And Joyful Haute Delicacies

Their indulgent tasting menu programs embrace Berasategui’s world-renowned ham and liquid truffle omelette and tempura hake with amontillado and caviar mayonnaise; lobster carpaccio on an emulsified fennel base (designed to pay homage to the Balearic countryside); ‘The Ocean’, an modern wild sea bass dish braised with a seaweed liqueur; and ‘The Desert’, a succulent smoked fillet of Iberian pork with touches of oyster taramasalata and mustard ice cream. Dessert offers a shocking and sensory expertise with celery ice cream and granulated brandy and creamy mango rock, served with caramelized hazelnuts, espresso butter and vanilla toffee. Lots of the programs are completed on the desk in entrance of you, for a visible wow and permitting a way of energetic immersion and interplay with the kitchen. 

Dessert offers a shocking and sensory expertise with celery ice cream and granulated brandy and creamy mango rock, served with caramelized hazelnuts, espresso butter and vanilla toffee. Lots of the programs are completed on the desk in entrance of you, for a visible wow and permitting a way of energetic immersion and interplay with the kitchen. 

Basque and Balearic Wines

Wine pairing additionally performs a key position within the rigorously curated eating expertise, with Eliel Varela, Head Sommelier, choosing wines from the island, together with white, glowing and fortified wines. Along with Paco Budia he creates the best pairings to reinforce the flavours of every dish. There’s an emphasis on native and nationwide wines versus worldwide ones. Becoming, given the “from house” ethos woven all through this institution.

Our Eating Expertise

Basque and Balearic Wines

Wine pairing additionally performs a key position within the rigorously curated eating expertise, with Eliel Varela, Head Sommelier, choosing wines from the island, together with white, glowing and fortified wines. Along with Paco Budia he creates the best pairings to reinforce the flavours of every dish. There’s an emphasis on native and nationwide wines versus worldwide ones. Becoming, given the “from house” ethos woven all through this institution.

Last Ideas

For those who’re in search of the very best tremendous eating expertise on the island, don’t hesitate to e-book. Etxeko is open each night time, besides Tuesday, for dinner service from 7.30 pm to 1 am.