ENSALADA BURRATA CON CHERRY BRASEADO,PERA Y PESTO
Burrata salad with roasted cherry tomatoes, pear and pesto
( 1, 25 )
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
Our menu - Tapas og Pintxos
Tapas
- 325,-
- 450,-
TABLA EMBUTIDO IBERICO
Iberian charcuterie board with Manchego, bread, aioli and olives
( 1, 2, 4, 21 )
- 285,-
JAMON IBERICO cortado a mano
Handcut Jamón ibérico bellota
- 150,-
PATATAS BRAVAS con alioli
Patatas bravas
( 4 )
- 170,-
PIMIENTOS DE PADRON CON AJIVERDE
Padrón peppers with ají verde salsa
( 9 )
- 210,-
VIEIRA CON CAVIAR
Onion cream with seared scallop and caviar
( 1, 6, 9, 10 )
TAPAS
- 280,-
GAMBAS AJILLO
Garlic prawns
( 1, 2, 3, 4, 7 )
- 230,-
PULPO BRASEADO CON PARMENTIER Y MAHONESA DE PIMENTON DE LA VERA
Grilled octopus with potato parmentier and smoked paprika mayonnaise
( 3, 4, 7 )
- 230,-
MEJILLONES AL VINO BLANCO
Mussels in white wine
( 3, 6 )
- 210,-
GUISO MARINERO - Sopa de pescado y marisco con fideos
Fisherman’s stew (fish and seafood soup with noodles)
( 2, 3, 6, 7, 9, 10 )
- 220,-
CANELON DE MARISCO CON TRUFA
Seafood cannelloni with truffle
( 1, 2, 3, 4, 6, 7 )
- 195,-
RAVIOLI DE PISTO FETA OST CON SALSA DE BONIATO
Ravioli with ratatouille, feta, and sweet potato sauce
( 1, 2, 9 )
Hovedrett
- 320,-
PLUMA IBERICA CON PICADA DE TOMATE SECO Y PIÑONES
Iberian pork pluma with sun dried tomato and pine nuts
( 1, 9, 21 )
- 295,-
GUISO CARRILLERA IBERICA CON BONIATO
Slow braised Iberian pork cheek with sweet potato
( 1, 9 )
- 310,-
CHULETITAS DE CORDERO CON PIQUILLO Y GLASEADO DE MENTA
Lamb chops with piquillo pepper and mint glaze
( 14 )
- 355,-
ARROZ CREMOSO CON MAGRET DE PATO Y MAHONESA DE FOIE-ALBAHACA
Creamy rice with duck breast and foie gras–basil mayonnaise
( 1, 4, 9 )
- 320,-
MEDALLON DE RAPE CON PÌL-PIL VERDE Y VERDURAS AL VAPOR
Monkfish medallion with green pil pil and steamed vegetables
( 4, 10 )
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 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.
Pintxos
- 80,-
JILDA DE BOQUERON,PIPARRA Y HUEVO CODORNIZ
Jilda with anchovy, piparra pepper and quail egg
( 3, 4, 10 )
- 130,-
TARTAR DE ATUN CON MAHONESA DE TRUFA
Tuna tartare with truffle mayonnaise
( 2, 3, 4, 10, 11, 13 )
- 80,-
CROQUETA DE JAMON Y MAHONESA DE ALBAHACA
Iberian ham croquettes with basil mayonnaise
( 1, 2, 4 )
- 80,-
ENSALADILLA DE PULPO
Octopus salad
( 2, 3, 4, 7 )
- 95,-
OSTRAS AL NATURAL O CON ESPUMA DE CAVA
Oysters (natural or with cava foam)
( 7 )
Pintxos
- 80,-
TOSTA DE BACALAO AHUMADO Y CHUTNEY DE TOMATE
Smoked cod toast with tomato chutne
( 2, 10 )
- 80,-
SERRANITO - Bocadillo de lomo confitado, jamon serrano y pimiento padron
Serranito sandwich (pork loin, serrano ham and padrón pepper)
( 2, 4 )
- 95,-
PATATAS CONFITADAS - con aioli de gambas y langostinos braseados
Confit potatoes with prawn aioli and braised king prawns
( 4, 6 )
- 85,-
ALBONDIGAS CON SALSA DE TOMATE Y SETAS PORTOBELLO
Meatballs in tomato sauce with portobello mushrooms
( 2 )
Desserts
- 175,-
TORRIJA CON SOPA DE MANGO Y HELADO DE VAINILLA
Torrija with mango sauce and vanilla ice cream
( 1, 2, 4 )
- 185,-
MOUSSE DE CHOCOLATE, TEJA DE NARANJA Y HELADO DE AVELLANA
Chocolate mousse with orange tuile and hazelnut ice cream
( 1, 2, 4, 21 )
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
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.
"You can't reserve a table with me. I want there to be a queue and excitement in the street outside. And for everyone to have the opportunity to eat here," he says.
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.
