{"id":2122,"date":"2019-04-07T05:30:00","date_gmt":"2019-04-07T03:30:00","guid":{"rendered":"http:\/\/gastroygourmet.com\/?p=2122"},"modified":"2026-09-20T11:50:09","modified_gmt":"2026-09-20T09:50:09","slug":"gaytan-la-faceta-mas-gastronomica-de-javier-aranda","status":"publish","type":"post","link":"https:\/\/gastroygourmet.com\/?p=2122","title":{"rendered":"GAYT\u00c1N, LA FACETA M\u00c1S GASTRON\u00d3MICA DE JAVIER ARANDA"},"content":{"rendered":"

Javier
\nAranda<\/b> es uno de esos cocineros que pese a su impresionante trayectoria y su
\ninnegable buen hacer, no termina de gozar del reconocimiento que, al menos para
\nm\u00ed, debiera de tener.<\/span><\/p>\n

\n
<\/span><\/div>\n
\n<\/a><\/div>\n
\n
<\/span><\/div>\n
\n
<\/span><\/div>\n
\n<\/a><\/div>\n
\nCon
\nexperiencia en fogones tan reconocidos como el Boh\u00edo, Ars Vivendi, Urrechu,
\nSantceloni o Pi\u00f1era, Aranda inaugur\u00f3 hace seis a\u00f1os el restaurante La Cabra<\/b> que
\nr\u00e1pidamente obtuvo una estrella Michel\u00edn que ha mantenido hasta el pasado mes
\nde noviembre.<\/span><\/div>\n
\n
<\/span><\/div>\n
\n Hace tres a\u00f1os abri\u00f3 Gayt\u00e1n<\/a> con una f\u00f3rmula que entonces
\nresultaba novedosa y que en estos tres a\u00f1os se ha generalizado; cocina
\ncompletamente vista, interacci\u00f3n absoluta con el cliente\u2026 Javier Aranda<\/b> ha
\nsabido dotar siempre a sus proyectos de una personalidad propia<\/b> que podr\u00e1
\ngustar o no gustar pero que, desde luego, le hace diferente. Gayt\u00e1n <\/b>obtuvo la
\nestrella a los pocos meses de abrir sus puertas y desde entonces contin\u00faa con
\nel preciado galard\u00f3n.<\/span><\/div>\n
\n
<\/span><\/div>\n
\n<\/a><\/div>\n
\n
<\/span><\/div>\n
\nLa
\ncocina de Javier Aranda es una cocina vanguardista e imaginativa,<\/b> que juega
\nacertadamente con sabores, texturas y emplatados, pero sobre todo es una cocina
\nbasada en la cocina m\u00e1s tradicional que domina a la perfecci\u00f3n.<\/span><\/div>\n
\n
<\/span><\/div>\n
\n<\/a><\/div>\n
\n
<\/span><\/div>\n
\nTras
\naquel men\u00fa degustaci\u00f3n de la ruta de la seda y las especias<\/i>, magn\u00edfico men\u00fa en
\nel que hac\u00eda un evocador recorrido por las diferentes gastronom\u00edas de aquella
\nruta adapt\u00e1ndolas al producto local, el nuevo men\u00fa, denominado \u00abInaurem\u00bb ( \u00abalhaja\u00bb en lat\u00edn) que presenta Aranda en
\nGayt\u00e1n es un men\u00fa mucho m\u00e1s f\u00e1cil de entender por el p\u00fablico pero no por ello
\nmenos elaborado<\/b>.<\/span><\/div>\n
\n
<\/span><\/div>\n
\n<\/a><\/div>\n
\nCon
\nunos primeros pases en torno a la casta\u00f1a (que ser\u00e1n sustituidos en los
\npr\u00f3ximos d\u00edas por evidentes razones estacionales) y otros posteriores en la
\npropia barra de la cocina haciendo referencia a diferentes tipos de setas
\n(boletus, chantarellas, flor de coliflor, shitake y lengua de vaca), el men\u00fa se
\nplantea en tres escenarios, los vegetales <\/b>con diferentes platos en los que
\njud\u00edas verdes, sopa de ma\u00edz picante, flor de calabac\u00edn, ajo y alcachofa se
\npresentan en diferentes elaboraciones. <\/span><\/div>\n
\n
<\/span><\/div>\n
\nEn
\nun segundo bloque denominado \u201cde agua salada\u201d<\/b> se incluyen platos relativos al
\nchipir\u00f3n (servido con piel de leche), la esparde\u00f1a y un impresionante salmonete
\nque se acompa\u00f1a de un delicado pilpil de naranja.<\/span><\/div>\n
\n
<\/span><\/div>\n
\n<\/a><\/div>\n
\n
<\/span><\/div>\n
\n<\/a><\/div>\n
\nEl
\ntercer bloque, c\u00e1rnico<\/b>, se divide en una acertada versi\u00f3n de las alubias de
\nTolosa, la vaca rubia gallega y un \u00faltimo plato de liebre de magn\u00edfica factura.<\/span><\/div>\n
\n
<\/span><\/div>\n
\nPor
\n\u00faltimo el apartado de postres se abre con un prepostre <\/i>a base de hinojo, coco y
\nlim\u00f3n que limpia el paladar y lo prepara para el cap\u00edtulo dulce final.<\/span><\/div>\n
\n
<\/span><\/div>\n
\nEl
\nmen\u00fa resulta coherente y pese a su longitud se llega al final con comodidad.
\nArmon\u00eda de vinos cargo de Gabriel Medina<\/b>, siempre una garant\u00eda, que tras a\u00f1os
\nen La Cabra pasa ahora a Gayt\u00e1n<\/b> para ponerse a cargo de la sumiller\u00eda.<\/span><\/div>\n
\n
<\/span><\/div>\n
\n<\/a><\/div>\n
\n
<\/span><\/div>\n
\nLa
\ncocina de Javier Aranda sigue redonde\u00e1ndose y su evoluci\u00f3n no hace m\u00e1s que
\nconfirmar su creciente calidad.<\/b> M\u00e1s que recomendable.<\/span><\/div>\n

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

Javier Aranda es uno de esos cocineros que pese a su impresionante trayectoria y su innegable buen hacer, no termina de gozar del reconocimiento que, al menos para m\u00ed, debiera de tener. Con experiencia en fogones tan reconocidos como el Boh\u00edo, Ars Vivendi, Urrechu, Santceloni o Pi\u00f1era, Aranda inaugur\u00f3 hace seis a\u00f1os el restaurante La […]<\/p>\n","protected":false},"author":1,"featured_media":2123,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-2122","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurantes"],"yoast_head":"\nGAYT\u00c1N, LA FACETA M\u00c1S GASTRON\u00d3MICA DE JAVIER ARANDA - 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=2122\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"GAYT\u00c1N, LA FACETA M\u00c1S GASTRON\u00d3MICA DE JAVIER ARANDA - Gastro y Gourmet\" \/>\n<meta property=\"og:description\" content=\"Javier Aranda es uno de esos cocineros que pese a su impresionante trayectoria y su innegable buen hacer, no termina de gozar del reconocimiento que, al menos para m\u00ed, debiera de tener. Con experiencia en fogones tan reconocidos como el Boh\u00edo, Ars Vivendi, Urrechu, Santceloni o Pi\u00f1era, Aranda inaugur\u00f3 hace seis a\u00f1os el restaurante La […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gastroygourmet.com\/?p=2122\" \/>\n<meta property=\"og:site_name\" content=\"Gastro y Gourmet\" \/>\n<meta property=\"article:published_time\" content=\"2019-04-07T03:30:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-09-20T09:50:09+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gastroygourmet.com\/wp-content\/uploads\/2019\/04\/gaytan-3.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"940\" \/>\n\t<meta property=\"og:image:height\" content=\"567\" \/>\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=\"3 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=2122#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=2122\"},\"author\":{\"name\":\"Javier Mun\u00e1rriz\",\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/#\\\/schema\\\/person\\\/759f602c8a80e8ab5993fcff8f17747f\"},\"headline\":\"GAYT\u00c1N, LA FACETA M\u00c1S GASTRON\u00d3MICA DE JAVIER ARANDA\",\"datePublished\":\"2019-04-07T03:30:00+00:00\",\"dateModified\":\"2026-09-20T09:50:09+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=2122\"},\"wordCount\":540,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=2122#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/gastroygourmet.com\\\/wp-content\\\/uploads\\\/2019\\\/04\\\/gaytan-3.jpg\",\"articleSection\":[\"restaurantes\"],\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/gastroygourmet.com\\\/?p=2122#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=2122\",\"url\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=2122\",\"name\":\"GAYT\u00c1N, LA FACETA M\u00c1S GASTRON\u00d3MICA DE JAVIER ARANDA - 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