Martin Berasategui probably isn’t the most talked-about Spanish chef these days. His track-record though puts him as one of the institutions of Spanish fine-dining, as his restaurant is holding a Michelin star for 25 years now and entered the elite circle of 3 star restaurants in 2001, 13 years ago.

So what was I expecting? Without having read much about him, not even blog reviews, I was rather awaiting some kind of classical Spanish fine dining, product-centered with flavor-combinations that have already proved successful and very few modern twists. Maybe something like the Spanish Troisgros or Bocuse.

However, I was about to find out that my expectations weren’t quite right. Although quality and choice of products clearly play an important role in his cuisine, Berasategui is even more focusing on creativity and flavor combination. And some of these were to leave us breathless and with dropped jaws.

A chef and a restaurant full of surprises! Read the rest of this entry »