Gastro Bar by Martin Berasategui
An adventure in Basque cuisine on Mexico's Baja Peninsula. By MICHELE PETERSON.
Even canned sardines are seductive at Gastro Bar by Martin Berasategui, the newest restaurant by the esteemed Basque chef. Located within the elegant new Paradisus Los Cabos in San Jose del Cabo, the restaurant offers cuisine drawn from the chef's childhood roots in San Sebastián, Spain. Although family traditions influence the concept of Gastro Bar, each dish features the signature elements of excitement, skilled techniques and exceptional ingredients that are hallmarks of Chef Martin Berasategui's haute cuisine.
The ninth Paradisus by Melia property and the fourth in Mexico, the sprawling Paradisus Los Cabos property, created through a US $35 million-dollar transformation of the former Melia Cabo Real, features expansive ocean views, proximity to Cabo Real Golf Course and one of the largest swimmable beaches on the Cabo Corridor. For food fans, a highlight of the renovations is the launch of Gastro Bar by Martin Berasategui, a new venture where adult guests can dine (for an added cost), on cuisine by the Michelin-starred chef. In 2017, with the granting of the third star to his Lasarte restaurant and eight Michelin stars in total, Martin Berasategui has garnered the most stars in the history of the Spanish edition of the Michelin Guide. The concept of his newest venture is very different from
located in Paradisus Playa del Carmen La Perla and Paradisus Resort Palma Real. Here at Gastro Bar by Martin
Berasategui the menu is more relaxed and features a selection of small plates. Guests choose from the a la carte menu or opt for the tasting menu of tapas. Dishes such as the “snacks” begin at 69 MXN pesos (under $5 CAD dollars), and special wine pairings have been created exclusively for the restaurant. My visit to Gastro Bar by Martin
Berasategui begins with a snack simply titled Cream of Sardines. It's served in a whimsical dish shaped like a sardine can and comes topped with smoked salmon, capers and microgreens. Luxuriously creamy with hits of salt, smoke and sweetness, it is a sophisticated treat that channels the essence of the traditional Spanish conserva or canned seafood.
Other memorable tapas include addictive crisps of Parmesan cheese, sangria infused watermelon and creamy
porrusalda, the traditional Basque soup. Larger appetizers include a classic Martin Berasategui ravioli stuffed with mushrooms and Iberian ham. Locallysourced fish from the Gulf of California appear in a stellar selection of dishes such as grilled rocket and roasted totaoaba with airy rice foam and bisque.
“We're fortunate to have a wealth of ingredients to choose from in Baja California, ” says Executive Chef Thomas Quenet who is responsible for guest culinary experiences throughout the resort. “In addition to seafood, we can choose from a wide range of organic vegetables and herbs.”
Chef Quenet — who hails from Aquitaine, France and honed his culinary
The reimagined THIS PHOTO cuisine at Martin Berasategui's new restaurant complements the contemporary design of Paradisus Los Cabos.