Fifty Seconds Martin Berasategui

Menu van Fifty Seconds Martin Berasategui

• Fifty Seconds Martin Berasategui

  • RESTAURANT

    Located at the top of the emblematic Vasco da Gama Tower is more than just the chef’s gastronomic take on the city of Lisbon. It’s a spiritual project with the best team of professionals, all of whom with a single goal: to ensure that all courses are an explosion of aromas and flavours.
  • MICHELIN STAR 2020

    1 Year And 50 Seconds Later We Got Our First Michelin Star.

• Additional Information

  • Dress code: smart casual (Please note that shorts, trainers and sportswear are not permitted).
  • Children 8 years and older are welcome.
  • All food allergies and restrictions need to be informed in advance. The restaurant doesn’t take responsibility for any inconvenience.
  • In order to guarantee your reservation we require the payment of 60€ per person, this amount will be deducted in the final value of your meal. You can cancel your reservation without any cost until 24 hours before your meal. After that, any cancelation h

    All reservations need to be confirmed.
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• Fifty Seconds Menu (5 moments)

  • € 140

    Appetizers + 5 moments + petit-fours (Only served at whole tables)
  • Appetizers
  • Cod brandade with Manzanilla and yuzu mayonnaise
  • Caramelize dmille-feuille offoie-gras, green apple and eel
  • Egg yolks in carbonara of herbs, beetroot and pork maskc arpaccio
  • Grilled hake, truffled onion with clams, parsley polenta and acidulated poultry jus
  • Charcoal grilled ox fillet, bed of chard chlorophyll and cheese bonbon
  • Txakoli with orange, lemon peel and blood orange granita
  • Caramelized brioche toast and coffee ice cream
  • Petits-fours
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• Fifty Seconds Tasting Menu (8 moments)

  • € 180

    Aperitivos + 8 moments + petits fours (Only served at whole tables)
  • Appetizers
  • Cod brandade with Manzanilla and yuzu mayonnaise
  • Caramelized mille-feuille of foie-gras, green apple and eel
  • Oyster with green olives juice, wasabi emulsion and crunchy seaweed
  • Sautéed sea scallop, cauliflower and chive cream, noisette butter foam and sherry vinegar, Oscietra caviar
  • Vegetable leaf and petals salad, herbs, sprouts with lettuce cream and king crab
  • Grilled scarlet prawn, black garlic, meyer lemon puree
  • Red mullet, pearl barley with artichokes, cockles, saffron emulsion
  • Roebuck, pear puree, chicory with citrus and anchovy vinaigrette, green asparagus risotto, pepper jus Pomegranate, raspberry, almond
  • Creamy caramel with sea salt, brown sugar biscuit, pineapple, coconut and yuzu ice cream
  • Petits-fours
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• Voorgerecht

  • € 42

    Grand Reserva Iberian cured ham
  • € 45

    Vegetable leaf and petals salad, herbs, sprouts with lettuce cream and king crab
  • € 49

    Oyster with green olives juice, wasabi emulsion and crunchy seaweed
  • € 55

    Sautéed sea scallop, cauliflower and chive cream, noisette butter foam and sherry vinegar, Oscietra caviar
  • € 52

    Grilled scarlet prawn, black garlic, meyer lemon puree
  • € 42

    Egg yolks in carbonara of herbs, beetroot and pork mask carpaccio
  • € 42

    Organic Vegetables
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• Fish - Main Course (à la carte)

  • € 85

    Creamy tomato rice, blue lobster, wild mushrooms beurre blanc and Champagne emulsion
  • € 69

    Red mullet, pearl barley with barnacles and artichokes, cockles, saffron emulsion
  • € 68

    Grilled hake, truffled onion with clams, parsley polenta and acidulated poultry jus

• Meat - Main Course (à la carte)

  • € 68

    Charcoal grilled ox fillet, bed of chard chlorophyll and cheese bonbon
  • € 68

    Royal pigeon, apple and fennel chutney, duxelle ceps cannelloni, Périgord jus
  • € 68

    Roebuck, pear puree, chicory with citrus and anchovy vinaigrette, green asparagus risotto, pepper jus

• Nagerecht

  • € 20

    Hot chocolate cake, 70% cocoa and vanilla ice cream
  • € 20

    Creamy caramel with sea salt, brown sugar biscuit, pineapple, coconut and yuzu ice cream
  • € 20

    Caramelized brioche toast and coffee ice cream
  • € 20

    Txakoli with orange, lemon peel and blood orange granita
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