Oyster au naturel
( 7 )
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.
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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)
Sunday : 14:00 – 22:00
(Kitchen closes at 21:00)
Closed Monday
Tel.: (+ 47) 413 83 100
Contact manager Giovanni: (+ 47) 959 35 870
Our menu - Tapas og Pintxos
Starters
- 95,-
- 325,-
Ensalada de Burrata
Burrata cheese with rosemary-confit pears, cherry tomatoes, pesto and parmesan cheese
( 1, 24 )
- 450,-
Tabla de Embutidos
Selection of Spanish cured meats
( 1, 2, 4, 21 )
- 285,-
Jamón Ibérico
Acorn-fed Iberian ham
- 150,-
Patatas Bravas con Alioli
Crispy potatoes with brava sauce and aioli
( 4 )
- 170,-
Pimientos de Padrón
Padrón peppers with green ají sauce
( 9 )
- 280,-
Gambas al Ajillo
Garlic prawns sautéed in olive oil
( 3, 6 )
- 230,-
Pulpo Braseado
Braised octopus with potato parmentier and smoked paprika mayonnaise
( 3, 4, 7 )
- 230,-
Mejillones al Vino Blanco
Mussels with white wine and fresh coriander
( 3, 6 )
- 195,-
Ravioli de Pisto
Pisto Ravioli with feta and sweet potato sauce
( 1, 2, 9 )
Main Courses
- 320,-
Medallón de Rape
Monkfish medallion with green pil-pil sauce and steamed vegetables
( 4, 10 )
- 320,-
Pluma Ibérica
Iberian pork pluma with sun-dried tomatoes and pine nut dressing
( 1, 9, 21 )
- 220,-
Chuletitas de Cordero
Lamb cutlets with piquillo peppers and mint-pistachio glaze
( 14 )
- 395,-
Solomillo de Ternera
Beef tenderloin with sweet potato purée, potatoes and Padrón peppers
( 1 )
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,-
Gilda
Anchovy, olive and piparra pepper skewer
( 3, 4, 10 )
- 80,-
Tosta de Bacalao Ahumado
Tomato chutney and smoked cod on toasted bread
( 2, 10 )
- 130,-
Tartar de Atún
Con mahonesa de trufa. Fresh tuna tartare with truffle mayonnaise
( 2, 3, 4, 10, 11, 13 )
- 80,-
Croqueta de Jamón
Iberian ham croquette with basil mayonnaise
( 1, 2, 4 )
- 85,-
Albóndigas Caseras
Homemade meatballs with tomato sauce and Portobello mushrooms
( 2 )
- 80,-
Serranito
Mini sandwich with confit pork loin, Iberian ham and green pepper
( 2, 4 )
Desserts
- 175,-
Torrija de Brioche
Brioche torrija with mango soup and vanilla ice cream
( 1, 2, 4 )
- 220,-
Mousse de chocolate
Chocolate mousse, orange terrine 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.
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.
