ENSALADA DE BURRATA AL PESTO, TOMATE CHERRY Y PERAS CONFITADAS
Burrata salad with pesto, cherry tomatoes and candied pears
( 1, 3, 21 )
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.
Tuesday – Friday: 15:00 – 22:00
Saturday: 13:00 – 22:00
(Closed Sunday and Monday)
Tel.: (+ 47) 413 83 100
Contact manager Giovanni: (+ 47) 959 35 870
Burrata salad with pesto, cherry tomatoes and candied pears
( 1, 3, 21 )
Charcuterie board
( 2, 3, 4 )
Board with an assortment of traditionally produced cheeses with fig jam and foccacia
( 1, 2, 3, 23 )
Hand-cut Iberico ham
( 2, 3 )
Patatas bravas with aioli
( 1, 2 )
Garlic prawns
( 3, 6 )
Ravioli with crayfish and vegetable sauce with tarragon
( 1, 2, 3, 4, 6 )
Crispy, creamy black rice with Argentinian prawns
( 1, 2, 3, 4, 6, 7, 8, 9 )
Confit cod with pil pil sauce and piquillo pepper cream
( 3, 10 )
Fried chicken wings with pebre sauce
( 1, 2, 3, 4 )
Iberian cheek stew, mushrooms and sweet potato cream
( 2, 3, 9 )
Truffle beef gratin with paprika mayonnaise
( 1, 3, 4, 9 )
Marinated lamb skewers with tomatoes and peppers
( 3, 9 )
Cheesecake with red berries and vanilla ice cream
( 1, 2, 4, 21 )
Sorbet of passion fruit
( 1, 4 )
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 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. "Pinxtos" 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.
Anchovies in vinegar, piparra peppers and quail egg gilda
( 3, 4, 10 )
Truffle omelette with mushrooms
( 2, 4 )
Iberian ham croquette with basil mayonnaise
( 1, 2, 4 )
Goat cheese croquette with tomato jam
( 1, 2, 4 )
Crispy steak tartar with cauliflower and mint
( 2, 3, 4, 11, 13, 21 )
Scallop ceviche with passion fruit and orange
( 3, 6 )
Smoked salmon with garlic sauce
( 1, 3, 10 )
Chistorra sausage with egg and potato
( 2, 3, 4 )
Shredded pork sandwich
( 2, 3, 9 )
Tuna tartar with spicy mayonnaise
( 1, 2, 3, 4, 10, 11, 13 )
Sobrasada sausage with cheese and caramelized onion
( 1, 2, 3 )
Roasted vegetable stew with tuna belly
( 1, 2, 3, 10, 21 )
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
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.