- Ensalada de burrata al pesto, cherrys y peras confitadas
Burrata salad with pesto, cherry tomatoes and candied pears
( 1, 2 )
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.
Winemakers Dinner
Join us for a very special evening on March 26th at Fresquito, where we will be visited by the winemakers behind “Terroir al Limit”!
We will be tasting five exciting wines, paired with five delicious tapas dishes.
The event will take place around social long tables, creating the perfect atmosphere for great food, fantastic wines, and a wonderful ambiance.
Dinner starts at 6:30 PM and costs 1,495 NOK per person. This will be an evening filled with exciting flavors, unique wine experiences, and delicious food – we can’t wait to share it with you!
Opening hours
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
Our menu - Tapas og Pintxos
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. "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.
At Fresquito, our selection of pintxos will vary from day to day. Ask your server what's on the menu!
Pintxos: 60,- each
Tapas
- 320,-
- 220,-
Tabla de embutidos
Charcuterie board
( 1, 2, 3 )
- 235,-
Jamon Iberico cortado a mano
Hand sliced Ibérico ham
( 2, 3 )
- 195,-
Surtido de queso artesanos con pan y mermelada
Assortment of traditionally produced cheeses on a board with jams and bread
( 1, 3 )
- 195,-
Pan bao relleno de cangrejo picante con cebolla frita
Bao buns stuffed with spicy crab and fried onion
( 1, 2, 3, 4, 7, 6 )
- 175,-
Espuma de patata, huevo y estofado de setas
Potato foam, egg and mushroom stew
( 1, 3, 4 )
- 145,-
Patatas bravas con alioli
Patatas bravas with aioli
( 3, 4 )
- 205,-
Pimiento piquillo relleno de brandada de bacalao en salsa verde
Piquillo peppers stuffed with fried cod in green sauce
( 1, 2, 3, 4, 10 )
- 195,-
Pulpo a la brasa, cremoso de patata y mahonesa picante
Grilled octopus, potato cream and spicy mayonnaise
( 1, 3, 4, 7 )
- 199,-
Gambas al ajillo
Garlic prawns
( 3, 6 )
- 155,-
Calamares fritos con salsa tartara
Fried squid with tartar sauce
( 4, 6, 7 )
- 205,-
Bacalao confitado al pil pil con crema de pimientos del piquillo
Confit cod with pil pil sauce and piquillo pepper cream
( 1, 3, 10 )
- 205,-
Guiso de carrillera iberica, setas y crema de boniato
Iberian cheek stew, mushrooms and sweet potato cream
( 1, 3 )
- 185,-
Gratinado de ternera trufada
Truffled beef gratin
( 1, 2, 3 )
- 205,-
Brochetas de cordero marinada con tomate y chalotas
Marinated lamb skewers with tomato and shallot
( 3 )
- 205,-
Tarta de queso, frutos rojos y helado de vainilla
Cheesecake, red berries and vanilla ice cream
( 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
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.
