OSTRAS (AL NATURAL O CON GEL DE LIMA Y JALAPEÑO)
Oysters (natural or with lime and jalapeño jelly)
( 7 )
Plan your Christmas Party 🎄
At Fresquito, we invite you to an alternative Christmas party filled with the colours, flavours and vibrant atmosphere of Spain and South America.
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 – Friday: 15:00 – 00:00
(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
- 95,-
- 330,-
ENSALADA DE BURRATA, PESTO, TOMATE CHERRY Y PERAS CONFITADAS
Burrata salad with pesto, cherry tomatoes and candied pears
( 1, 3, 21 )
- 280,-
TABLA DE EMBUTIDO IBÉRICO CON PAN ALIOLI
Charcuterie board
( 2, 3, 4 )
- 275,-
TABLA DE QUESOS ARTESANOS, ACOMPAÑADA DE MERMELADA DE MEMBRILLO E HIGO, Y FOCCACIA DE MASA MADRE
Board with an assortment of artisanal cheeses with quince and fig jam, and sourdough focaccia
( 1, 2, 3, 21, 23 )
- 255,-
JAMON IBERICO CORTADO A MANO
Hand-sliced Iberico ham
( 2, 3 )
- 165,-
PATATAS BRAVAS CON ALIOLI
Patatas bravas with aioli
( 1, 2 )
- 230,-
GAMBAS AL AJILLO
Garlic prawns
( 3, 6 )
- 210,-
PULPO ASADO CON CREMA DE PATATAS Y ALIOLI DE PIMENTÓN
Grilled octopus with potato cream and smoked paprika aioli
( 1, 3, 4, 7 )
- 175,-
PESCADITO EN TEMPURA CON MAHONESA ESTRAGÓN Y ALGA NORI
Small fish in tempura with tarragon mayonnaise and nori
( 2, 3, 4, 10 )
TAPAS
- 220,-
ARROZ DE OTOÑO CON CALABAZA, SETAS, GORGONZOLA Y CRUJIENTE DE ARROZ
Autumn rice with pumpkin, mushrooms, gorgonzola cheese and crispy rice
( 9 )
- 265,-
BACALAO CON SALSA DE PIMIENTO PIQUILLO Y PILPIL
Cod with piquillo pepper sauce and pil pil sauce
( 1, 2, 3, 4, 10 )
- 185,-
MUSLITOS DE POLLO FRITOS CON SALSA PEBRE
Fried chicken drumsticks with pebre sauce
( 2, 3, 4 )
- 250,-
GUISO DE CARRILLERA IBÉRICA CON SETAS CONFITADAS
Iberian pork cheek stew with candied mushrooms
( 2, 3, 9 )
- 230,-
BROCHETAS DE CORDERO GLASEADAS CON VERDURAS
Marinated lamb skewers with vegetables
( 3, 9 )
- 210,-
GRATINADO DE TERNERA TRUFADA CON MAHONESA DE PIMENTON
Truffle beef gratin with paprika mayonnaise
( 1, 3, 4, 9 )
- 205,-
TARTA DE QUESO, HELADO DE VAINILLA Y FRUTOS ROJOS
Cheesecake with red berries and vanilla ice cream
( 1, 2, 4, 15, 21 )
- 180,-
MOUSSE DE PERA Y AZAFRÁN CON TOFFEE DE CASTAÑA
Pear and saffron mousse with chestnut toffee
( 1, 2, 15, 21 )
- 180,-
TARTA DE TRES LECHES CON DULCE DE LECHE
Tres leches cake with caramelised milk
( 1, 2, 4 )
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 what you had in your glass. 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
- 75,-
GILDA DE BOQUERÓN EN VINAGRE, PIPARRA, OLIVA, PIQUILLO Y HUEVO DE CODORNIZ
Gilda with anchovy in vinegar, piparra and piquillo peppers, olive, and quail egg
( 3, 4, 10 )
- 80,-
PINTXO DE TORTILLA DE PATATA CON CREMA DE CHORIZO
Potato tortilla pintxo with chorizo cream
( 2, 4 )
- 80,-
PINXO DE CROQUETA DE JAMON IBERICO CON ALBAHACA
Iberian ham croquette and basil
( 2, 4 )
- 75,-
PINTXO DE CROQUETA DE QUESO DE CABRA CON MERMELADA DE TOMATE
Goat cheese croquette with tomato jam
( 1, 2, 4 )
- 135,-
PINXO DE STEAK TARTAR DE VACA , COLIFLOR Y MENTA
Crispy steak tartar with cauliflower and mint
( 2, 3, 4, 11, 13, 21 )
- 80,-
PINTXO ESPUMA DE PARMESANO, SETAS Y AVELLANAS
Parmesan foam, mushrooms and hazelnuts
( 1, 8 )
Pintxos
- 95,-
TACO DE SALMÓN MARINADO, MAYONESA DE AGUACATE Y TIERRA ACEITE PICANTE
Taco with marinated salmon, avocado mayonnaise and spicy oil crumbs
( 2, 3, 4, 10, 11 )
- 85,-
BOCADILLO DE CALAMARES FRITOS, ALIOLI AJO NEGRO Y LIMA
Small sandwich with fried squid, black garlic aioli and lime
( 2, 3, 4, 7 )
- 95,-
MONTADITO DE CARNE MECHADA, CEBOLLA CARAMELIZADA Y PIQUILLO
Pulled meat sandwich with caramelized onion and piquillo peppers
( 1, 2, 3, 11 )
- 115,-
PINXO DE TARTAR DE ATUN , MAHONESA PICANTE Y SOJA
Tuna tartar with spicy mayonnaise and soy
( 1, 2, 3, 4, 10, 11, 13 )
- 95,-
PINTXO DE SOBRASADA, QUESO DE CABRA Y MIEL
Sobrasada sausage with goat cheese and honey
( 1, 2, 3 )
- 75,-
CHAMPIÑONES GRATINADOS AL AJILLO
Gratinated mushrooms with garlic
( 1, 9 )
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 is behind Fresquito, known affectionately as Gio, and there is a high probability 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 that everyone should have the opportunity to eat here," he says himself.
The restaurant is located next door to Frescohallen at the Bergen Børs Hotel, and opened in March 2024. The new Fresquito has thus also opened its doors, providing direct access to both Vågsallmenningen, Fisketorget and Vågen.
