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18 2016

Discover the Culinary Secrets of the World’s Top Restaurant

Travelers’ Choice Restaurants represent the most delectable fine-dining venues across the globe, according to millions of traveler reviews and opinions on TripAdvisor. To celebrate the awards and inspire your next culinary adventure, we’re sharing a recipe from the Travelers’ Choice Restaurant #1 world winner, Martín Berasategui, to give you an at-home sampling before you book your reservation.

Travelers’ Choice Restaurant Winner: Martín Berasategui – Lasarte, Spain

“Every course offered surprising taste combinations, evidence of a truly inspired chef. Service was amazing: we got helpful hints on the order in which to eat parts of each dish. The staff are careful to check on any dietary limitations or preferences, and the chef accommodates… Excellent, excellent, excellent.”
Reviewed by TripAdvisor Traveler APracticalIdealist from Silver Spring, Maryland


Warm Lightly Pickled Oyster with Iced Cucumber, K5 and Spicy Apple
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For the Oysters
  1. 1 tbsp. (15 g) of No.1 Sorlut Oysters
For the Cucumber Sake
  1. 1 3/4 lbs. (800 g) of Granny Smith apples, 2 cups (500 g) of juice
  2. 3/4 cup (80 g) of cucumber with peel (without seeds)
  3. 3 ½ oz (100 g) of sake
  4. 1 ½ oz (45 g) of mirin
  5. 10 mint leaves
  6. 2 1/3 tbsp. (35 g) of lime juice
  7. 10 tsp. (20 g) of fresh ginger
  8. 2 (80 g) medium stalks of fresh celery (8 inches/20 cm long)
  9. Drops of lemon juice
  10. 2 gelatin sheets (leaves)
For the Light Escabeche
  1. 1 head of garlic
  2. 3 medium-sized onions
  3. 3 carrots
  4. 3 shallots
  5. 2 sticks of celery
  6. 8 ½ oz (250 g) of manzanilla wine
  7. 8 ½ oz (250 g) white wine
  8. 2 1/3 cups (600 g) of sherry vinegar
  9. 6 ½ cups (1 ½ l) of ham stock
  10. 6 ½ cups (1 ½ l) of water
  11. 9 oz (250 g) of olive oil
  12. 1 tbsp. (15 g) of thyme
  13. 1 tbsp. (15 g) of rosemary
For the Ham Broth
  1. 1 ¾ cups (384 ml) of water
  2. 5 oz (150 g) of diced potatoes (washed, with skin)
  3. 10 ½ oz (300 g, about 1 serving) of “El Maño” José Tomás serrano ham
  4. 1/3 cloves (4 g) of garlic
  5. 1 small onion (peeled and whole)
For the Pickled Shallots
  1. 4 oz (100 g) of apple cider vinegar
  2. 5 tbsp. (70 g) of acacia honey
  3. 2 oz (60 g) of water
  4. ½ tsp. (2 g) of cracked black pepper
  5. ½ tsp. (2 g) of fresh thyme
  6. 2 oz (50 g) of sliced shallots
For the Sea Pearls
  1. 5 ½ oz (160 g) of oyster water
  2. 1 oz (25 g) of mineral water
  3. 1 tsp. (5 g) of lemon juice
  4. ½ tsp. (3 g) of sodium gluconate
  5. 1/8 tsp. (.7 g) of SOSA silver coloring powder
  6. 1/3 tsp. (1 g) of xanthan gum
  7. 5 dashes (2 g) of fine salt
For the Alginate Bath
  1. 4 ¼ cups (1 l) of water
  2. 1 tsp. (4 g) of alginate
For the Spicy Syrup
  1. 2 cups (500 g) of water
  2. ½ cup (150 g) of sugar
  3. 4 fresh chili peppers
  4. 3 ½ oz (100 grams) of Txakoli
For the Spicy Foam
  1. 7 oz (200 g) of spicy syrup
  2. 1 ¾ cups (400 g) of juiced Granny Smith apples
  3. 1 ⅓ tsp. (6 ½ g) of gelatin
For the Oysters
  1. Very carefully open the oysters making sure not to split them, place them in a container, strain the water from the oysters and wash them in said water.
For the Cucumber Sake
  1. Wash the apples, remove the core and cut into eighths. Leave them in a bowl of cold water with a tiny amount of ascorbic acid in order to avoid oxidation. Liquefy the apples to make the 2 cups (500 g) of juice together with a few drops of lemon juice.
  2. Wash and cut the cucumber into 1 inch (3 cm) slices, remove the seeds with a corer.
  3. Cut the celery into ¾ inch (2 cm) pieces.
  4. Peel the ginger.
  5. Liquefy the celery, cucumber, ginger and mint leaves in a juicer.
  6. Mix the result with the apple juice and the remaining ingredients (sake, mirin, lime juice).
  7. Heat a tenth of the blend in a pan and add the previously watered and drained gelatin sheets (leaves). Mix with the rest of the blend and strain through a suitable cloth.
  8. Empty into a high-sided container and place in a freezer until fully frozen, stirring every 5 minutes for a slush with a strong green coloring.
For the Light Escabeche
  1. Starting with the garlic, poach the vegetables in oil at a mild temperature, once all of the vegetables are poached add the manzanilla wine and the white wine and bring to dry.
  2. Next, add the vinegar and boil for 15 minutes to get rid of the strong flavor, this leaves a pleasant tasting escabeche, then add the ham stock and leave to cook until reduced by approximately half.
  3. Once you have the finished escabeche, pour it through a fine sieve, leaving the vegetables to one side and the escabeche stock to the other.
  4. Then use a thermomix to grind a part of the escabeche stock (approx. 5 oz/150 g) together with all of the vegetables to make a smooth and fine escabeche cream, the remainder of the escabeche is kept for warming the oysters. If necessary, thicken the escabeche cream with a little xanthan gum.
For the Ham Broth
  1. Mix the water, potato, cheap diced ham, garlic and onion in a pan. Cook for 1 hour over a mild flame, semi-cover to avoid evaporation
For the Pickled Shallots
  1. Mix all the ingredients except the shallots and place on a heat, then add the sliced shallots and leave to cook at a gentle boil for 5 minutes, then remove from the heat, cover and leave in the refrigerator for 12 hours.
For the Sea Pearls
  1. Mix the seawater, mineral water, lemon juice, silver coloring powder, sodium gluconate and xanthan gum.
  2. Grind well in the blender until completely dissolved.
  3. Remove the air with a vacuum three times.
  4. Make small pearls with a baster, allowing drops to fall from the baster at a height of 2 inches (5 cm).
  5. Leave for 1 minute in the alginate bath and cool down in cold water, leave it in the water.
For the Alginate Bath
  1. Mix the water with the alginate and leave to set for 2 hours minimum.
For the Spicy Syrup
  1. Heat the water and sugar in a pan.
  2. Make a syrup and infuse the fresh chili peppers, breaking one of them.
  3. Once infused, strain and add the Txakoli.
  4. Set aside.
For the Spicy Foam
  1. Heat the spicy syrup in a pan and hydrate the gelatin in cold water.
  2. Remove the heated syrup from the flame and dissolve the gelatin.
  3. Add the juiced apples to the previous mix and put in a siphon.
  4. Close the siphon and input two gas charges.
  5. Set aside in the fridge.
To Finish
  1. Once you have the oyster open and clean, cook the escabeche stock over a flame and remove once it has reached 160°F (70ºC). Then add the oyster for 45 seconds and serve it in a china shell, garnishing it with the thickest of the pickle (which we also need at approximately 160°F (70ºC). Finish by adding the cucumber sake, on top of which you can add two fine rings of pickled shallot and 1 tbsp. (15 ml) of the spicy apple.
Adapted from Martín Berasategui
TripAdvisor Blog

See the full list of 2016 Travelers’ Choice Restaurant winners here.

Categories: Travelers’ Choice

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