{"id":1082,"date":"2018-08-01T12:23:00","date_gmt":"2018-08-01T10:23:00","guid":{"rendered":"http:\/\/gastroygourmet.com\/?p=1082"},"modified":"2026-09-20T11:26:09","modified_gmt":"2026-09-20T09:26:09","slug":"el-jardin-del-intercontinental-clasicismo-imperecedero","status":"publish","type":"post","link":"https:\/\/gastroygourmet.com\/?p=1082","title":{"rendered":"EL JARD\u00cdN DEL INTERCONTINENTAL, CLASICISMO IMPERECEDERO"},"content":{"rendered":"

<\/p>\n

\nTenemos que
\nperder el miedo a entrar en los hoteles a tomar un caf\u00e9, a disfrutar de un
\naperitivo o a comer o cenar. Es cierto que durante a\u00f1os la gastronom\u00eda de los
\nhoteles ha sido infravalorada y que se consideraba que comer o cenar en un
\nhotel era casi una obligaci\u00f3n para aquellos que en viaje de negocios quer\u00edan
\nalgo r\u00e1pido sin importarles demasiado la calidad. Pero tambi\u00e9n es verdad que
\ndesde hace ya bastantes a\u00f1os la mayor\u00eda de los hoteles (sobre todo grandes
\nhoteles) han trabajado duro para quitarse de encima ese sambenito y ofrecer una
\ngastronom\u00eda de calidad. No olvidemos, por ejemplo, que restaurantes como
\nDiverXO o Santceloni se encuentran situados dentro de establecimientos
\nhoteleros.<\/span><\/div>\n
\n
<\/span><\/div>\n
\n<\/a><\/div>\n
\n
<\/span><\/div>\n
\nTambi\u00e9n es
\ncierto que el cliente m\u00e1s joven s\u00ed se ha acostumbrado a entrar a los hoteles
\nsin tanto reparo como hab\u00eda anteriormente. La costumbre del brunch que
\nprimeramente importaron los establecimientos hoteleros contribuy\u00f3 decisivamente
\na ello.<\/span><\/div>\n
\n
<\/span><\/div>\n
\n<\/a><\/div>\n
\n
<\/span><\/div>\n
\nTuvimos ocasi\u00f3n
\nhace unos d\u00edas de visitar uno de los hoteles m\u00e1s emblem\u00e1ticos de Madrid, el
\nHotel Intercontinental y probar su cocina y su servicio de sala can\u00f3nico, con
\nesa profesionalidad que tanto se a\u00f1ora y con una cercan\u00eda discreta digna de
\nadmiraci\u00f3n. A cargo de sus fogones el chef Miguel de la Fuente maneja una
\ninteresante carta, evidentemente centrada en cocina internacional en la que la
\npluralidad de interesantes opciones llama la atenci\u00f3n; una carta que puede
\nsatisfacer igualmente al extranjero alojado en el hotel que a un madrile\u00f1o que
\ndecida comer o cenar en el restaurante.<\/span><\/div>\n
\n
<\/span><\/div>\n
\nCocina
\nmediterr\u00e1nea con toques vanguardistas que no desdibujan en ning\u00fan caso los
\ningredientes de cada plato. Entrantes como los cubos de foie gras con hibiscus
\ny frutos rojos, las empanadillas de callos a la madrile\u00f1a con togarashi (el
\ntambi\u00e9n denominado \u201cchile de siete sabores\u201d) contrastan con otros mucho m\u00e1s
\ncl\u00e1sicos como la ensalada de bogavante o unas sensacionales alcachofas que se
\nacompa\u00f1an de gamba blanca de Huelva en un punto y textura irreprochable.<\/span><\/div>\n
\n
<\/span><\/div>\n
\n<\/a><\/div>\n
\n
<\/span><\/div>\n
\nEntre los
\nsegundos, estupendo el estofado de rape y langostinos con curry rojo y arroz
\njazm\u00edn e igualmente satisfactoria la lubina salvaje que se acompa\u00f1a de un falso
\nrisotto de remolacha y salicornia. Entre las carnes destaca un extraordinario
\nlomo de vaca madurada que llega a la mesa con pimientos de cristal y
\ntirabeques.<\/span><\/div>\n
\n
<\/span><\/div>\n
\nCocina en suma
\nque satisface cualquier paladar y en la que de la Fuente se maneja con
\ncomodidad y brillantez. <\/span><\/div>\n
\n
<\/span><\/div>\n
\n<\/a><\/div>\n
\n
<\/span><\/div>\n
\nSe\u00f1alar la
\niniciativa denominada \u201clos jueves para ellas\u201d que consiste en un men\u00fa compuesto
\nde un entrante, plato principal, postre, caf\u00e9 y bebida seleccionada, a precio
\ncerrado (35 euros) y que incluye un tratamiento de belleza de 30 minutos con
\nproductos Natura Biss\u00e9 en Caroli Heath Club.<\/span><\/div>\n
\n<\/div>\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Tenemos que perder el miedo a entrar en los hoteles a tomar un caf\u00e9, a disfrutar de un aperitivo o a comer o cenar. Es cierto que durante a\u00f1os la gastronom\u00eda de los hoteles ha sido infravalorada y que se consideraba que comer o cenar en un hotel era casi una obligaci\u00f3n para aquellos que […]<\/p>\n","protected":false},"author":1,"featured_media":1083,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-1082","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurantes"],"yoast_head":"\nEL JARD\u00cdN DEL INTERCONTINENTAL, CLASICISMO IMPERECEDERO - Gastro y Gourmet<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gastroygourmet.com\/?p=1082\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"EL JARD\u00cdN DEL INTERCONTINENTAL, CLASICISMO IMPERECEDERO - Gastro y Gourmet\" \/>\n<meta property=\"og:description\" content=\"Tenemos que perder el miedo a entrar en los hoteles a tomar un caf\u00e9, a disfrutar de un aperitivo o a comer o cenar. Es cierto que durante a\u00f1os la gastronom\u00eda de los hoteles ha sido infravalorada y que se consideraba que comer o cenar en un hotel era casi una obligaci\u00f3n para aquellos que […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gastroygourmet.com\/?p=1082\" \/>\n<meta property=\"og:site_name\" content=\"Gastro y Gourmet\" \/>\n<meta property=\"article:published_time\" content=\"2018-08-01T10:23:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-09-20T09:26:09+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gastroygourmet.com\/wp-content\/uploads\/2018\/08\/Restaurante-El-Jardin-6.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2000\" \/>\n\t<meta property=\"og:image:height\" content=\"1333\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Javier Mun\u00e1rriz\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Javier Mun\u00e1rriz\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=1082#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=1082\"},\"author\":{\"name\":\"Javier Mun\u00e1rriz\",\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/#\\\/schema\\\/person\\\/759f602c8a80e8ab5993fcff8f17747f\"},\"headline\":\"EL JARD\u00cdN DEL INTERCONTINENTAL, CLASICISMO IMPERECEDERO\",\"datePublished\":\"2018-08-01T10:23:00+00:00\",\"dateModified\":\"2026-09-20T09:26:09+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=1082\"},\"wordCount\":484,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=1082#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/gastroygourmet.com\\\/wp-content\\\/uploads\\\/2018\\\/08\\\/Restaurante-El-Jardin-6.jpg\",\"articleSection\":[\"restaurantes\"],\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/gastroygourmet.com\\\/?p=1082#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=1082\",\"url\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=1082\",\"name\":\"EL JARD\u00cdN DEL INTERCONTINENTAL, CLASICISMO IMPERECEDERO - 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