Tartar de Atún
Fresh tuna tartare with truffle mayonnaise.
( 2, 3, 4, 10, 11, 13 )
Tapas in Bergen city centre
With a chef from the gastronomic powerhouse of Cádiz, Fresquito is a new restaurant that delivers an explosion of genuine and authentic Spanish flavours - right to your table.
Opening hours
Tuesday – Thursday: 16:00 – 00:00
(Kitchen closes at 22:00)
Friday: 16:00 - 23:00
(Kitchen closes at 22:00)
Saturday: 13:00 – 00:00
(Kitchen closes at 22:00)
Closed Sunday and Monday
Tel.: (+ 47) 413 83 100
Contact manager Giovanni: (+ 47) 959 35 870
Vår meny
Pintxos
- 150,-
- 85,-
Croqueta de Jamón
Iberian ham croquette with basil mayonnaise.
( 1, 2, 4 )
- 85,-
Albóndigas Caseras
Homemade meatballs with tomato sauce and portobello mushrooms.
( 2 )
- 85,-
Croquetas de Rabo de Toro
Oxtail croquettes with smoked mayonnaise.
( 1, 2, 4, 9 )
CARTA - À LA CARTE
- 95,-
Oyster au naturel
Natural oysters
( 7 )
- 325,-
Ensalada de Burrata
Burrata cheese with rosemary-confit pears, cherry tomatoes, pesto and parmesan cheese
( 1, 24 )
- 295,-
Ensalada Templada de Calabaza
Warm pumpkin salad with goat cheese au gratin.
( 1, 13, 21 )
- 450,-
Tabla de Embutidos Ibéricos
Iberian sausage board. Iberian sausage, Iberian chorizo, loin, Manchego cheese, olives, aioli and bread.
( 1, 2, 4 )
- 285,-
Jamón Ibérico
Acorn-fed Iberian ham. Accompanied by bread with tomato.
( 2 )
- 150,-
Patatas Bravas
Crispy potatoes
( 4 )
- 170,-
Pimientos de Padrón
Padrón peppers with ajíverde.
( 9 )
- 280,-
Gambas al Ajillo
Garlic prawns
( 3, 6 )
CARTA - À LA CARTE
- 230,-
Pulpo Braseado
Braised octopus with celeriac and black garlic mayonnaise.
( 3, 4, 7 )
- 230,-
Mejillones
Mussels with Iberian chorizo.
( 1, 3, 6 )
- 185,-
Huevos Rotos
Huevos rotos with Iberian ham.
( 4 )
- 295,-
Arroz Cremoso de Setas y Trufa
Creamy rice with mushroom and truffle.
( 1, 9 )
- 299,-
Bacalao Confitado
Cod confit with piquillo pepper sauce.
( 1, 9, 10 )
- 320,-
Guiso de Carrillera Ibérica
Iberian cheek stew with sweet potato.
( 1, 9 )
- 220,-
Chuletas de Cordero al Romero
Lamb chops with rosemary.
- 395,-
Solomillo de Ternera
Beef tenderloin. Green pepper sauce, fried potatoes and Padrón peppers.
( 1 )
Desserts
- 175,-
Torrija de Brioche Caramelizada
Caramelized brioche torrija. Vanilla ice cream and salty toffee.
( 1, 2, 4 )
- 220,-
Tarta de Queso Vasca
Basque cheesecake. Vanilla and red fruit ice cream
( 1, 2, 4, 21 )
- 195,-
Crema Catalana
Catalan cream.
( 1, 4 )
Specials
Spanish-style Christmas pork rib (available from Nov. 1st)
- Crispy pork rib, sweet potato puree and Pedro Ximenes sauce (1,9)320,-
Spanish tasting menu
- Ask your waiter for details 899,-
Allergens
1: milk, 2: wheat, 3: sulfite, 4: egg, 5: rye, 6: shelfish, 7: molluscs, 8: hazelnuts, 9: celery, 10: fish, 11: soy, 12: sesame seeds, 13: mustard, 14: pistachios, 15: almond, 16: pecan nuts, 17: cashew nuts, 18: barley, 19: lupin, 20: peanut, 21: nuts, 22: soybeans, 23: buckwheat, 24: pinenut, 25: walnut, 26: oats
Pintxos
Pintxos og tapas er ikke samme sak. Tapas ble til allerede i middelalderen og ble ofte servert som en liten snack til det du hadde i glasset. Tapas er gjerne mindre porsjoner av en rett, der det handler mer om mengden enn hva som serveres.
Pintxos (uttales «pinchos») er nyere og kom til Baskerland i Nord-Spania på 1930-tallet. «Pinxtos» kommer fra ordet «å stikke», og er tradisjonelt en brødbit med noe godt oppå, holdt sammen av en tannpirker eller lignende. De spises vanligvis i barer eller tavernaer som en liten matbit, i selskap med venner eller slektninger; dermed har de en sterk sosialiserende komponent. Pintxos er et kulinarisk, sosialt og kulturelt fenomen og er blitt et sterkt symbol på Baskerland og særlig Donostia/San Sebastián.
Pintxos
Pintxos and tapas are not the same thing. Tapas were first created as early as the Middle Ages and were often served as a small snack to go with your drink. Tapas are often smaller portions of a dish, where it is not so much about the quantity as what is being served.
Pintxos (pronounced pinchos) are newer and originated in the Basque Country in northern Spain in the 1930s. Pintxos comes from the verb "to stick", and is traditionally a piece of bread with something good on top, held together by a toothpick or similar. They are usually eaten in bars or taverns as a small snack, in the company of friends or relatives; thus, they have a strong social component. Pintxos are a culinary, social and cultural phenomenon and have become a strong symbol of the Basque Country and Donostia and San Sebastián in particular.
About Fresquito
Fresquito is a tapas bar and restaurant for those who love Spanish cuisine, South American culinary traditions, good wine, cocktails and music. Leading the kitchen is chef Cristian Munoz, who has extensive experience from restaurants in Cádiz on the south coast of Spain. He brings to the table local delicacies like pescaíto frito (fried fish) and a tantalizing array of tapas, complemented by a menu centered around fresh seafood.
Restaurant manager Giovanni Sánchez known affectionately as Gio, is the force behind Fresquito. There is a good chance you'll meet him at the door – for a hug, excellent service and personal recommendations when it comes to both food and drink.
The restaurant is located next door to Frescohallen at Bergen Børs Hotel, and opened in 2024. Fresquito's doors swing open to provide direct access to both Vågsallmenningen square, the Fish Market and the harbour.
