{"id":2676,"date":"2017-08-03T05:30:00","date_gmt":"2017-08-03T03:30:00","guid":{"rendered":"http:\/\/gastroygourmet.com\/?p=2676"},"modified":"2026-09-20T12:02:54","modified_gmt":"2026-09-20T10:02:54","slug":"kultura-kuisine-cocina-fusion-de-verdad","status":"publish","type":"post","link":"https:\/\/gastroygourmet.com\/?p=2676","title":{"rendered":"Kultura Kuisine, cocina fusi\u00f3n de verdad"},"content":{"rendered":"<div style=\"text-align: justify\">\n<span style=\"font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif\">Muchas veces hemos comentado en este <b>Gastro y Gourmet<\/b> la degradaci\u00f3n del t\u00e9rmino <b>\u00abcocina fusi\u00f3n\u00bb<\/b>. Siendo \u00e9ste un concepto que funciona como <i>caj\u00f3n de sastre en el que todo o casi todo puede caber<\/i>, su utilizaci\u00f3n se ha prostituido paulatinamente hasta ser utilizado en ocasiones en las que los peores baos, ceviches y dem\u00e1s platos \u00abde moda\u00bb acaban siendo conceptuados como &nbsp;<b>fusi\u00f3n <\/b>cuando no dejan de ser platos que se clonan en el 80% de las cartas y &nbsp;adem\u00e1s con bastante poco acierto en la mayor\u00eda de los casos. Por eso cuando uno se sienta a una mesa y descubre <b>platos aut\u00e9nticos, sabrosos y en los que s\u00ed tiene todo rigor hablar de fusi\u00f3n la perspectiva cambia por completo<\/b>.Eso fue lo que me ocurri\u00f3 hace escasos d\u00edas en<b> Kultura Kuisine.<\/b><\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif\"><b><br \/><\/b><\/span><\/div>\n<div class=\"separator\" style=\"clear: both;text-align: center\">\n<a href=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2017\/08\/20170727_161928.jpg\" style=\"margin-left: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"1200\" data-original-width=\"1600\" height=\"480\" src=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2017\/08\/20170727_161928.jpg\" width=\"640\" \/><\/a><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif\"><br \/><\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif\"><b>Kultura Kuisine<\/b> es el proyecto hostelero de <b>H\u00e9ctor Guerra,&nbsp;<\/b>un empresario peruano que antes de instalarse en Madrid resid\u00eda en Canad\u00e1. Con la ayuda de <b>Luis Barrios<\/b> (propietario de los restaurantes peruanos Kechua, Chincha y Chincha Internacional) ha creado este <b>Kulture Kuisine<\/b>, en el que el chef <b>Beker Favian<\/b> (con experiencia en los fogones de Gast\u00f3n Acurio y &nbsp;Virgilio Mart\u00ednez) ha confeccionado una carta que constituye en s\u00ed misma un <b>apasionante paseo por los diferentes sabores del mundo.<\/b><\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif\"><b><br \/><\/b><\/span><\/div>\n<div class=\"separator\" style=\"clear: both;text-align: center\">\n<a href=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2017\/08\/20170727_144334.jpg\" style=\"margin-left: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"1200\" data-original-width=\"1600\" height=\"480\" src=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2017\/08\/20170727_144334.jpg\" width=\"640\" \/><\/a><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif\"><br \/><\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif\">En un local diferente, con cierto <i><b>aire canalla<\/b><\/i> y en el que mediante&nbsp;<b>jardines verticales y murales dise\u00f1ados por el propio H\u00e9ctor Guerra<\/b> se recrea un fondo marino en el que sobresalen diferentes animales creados a partir de materiales reciclados que anticipan la <b>importancia que en Kulture Kuisine se otorga al producto marino que Favian trata con excepcional maestr\u00eda.<\/b><\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif\"><b><br \/><\/b><\/span><\/div>\n<div class=\"separator\" style=\"clear: both;text-align: center\">\n<a href=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2017\/08\/20170727_145832.jpg\" style=\"margin-left: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"1200\" data-original-width=\"1600\" height=\"480\" src=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2017\/08\/20170727_145832.jpg\" width=\"640\" \/><\/a><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif\"><br \/><\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif\">Comenzamos nuestro deleite gastron\u00f3mico con una <b>vieiras acevichadas<\/b> y el comienzo no puede ser mejor. Leche de tigre, aj\u00ed amarillo y chips de boniato crean una amalgama de texturas y de sabores, potentes y refrescantes que preparan para una comida en toda regla.<\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif\"><br \/><\/span><\/div>\n<div class=\"separator\" style=\"clear: both;text-align: center\">\n<a href=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2017\/08\/20170727_153520.jpg\" style=\"margin-left: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"1200\" data-original-width=\"1600\" height=\"480\" src=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2017\/08\/20170727_153520.jpg\" width=\"640\" \/><\/a><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif\"><br \/><\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif\">Espectacular el siguiente plato denominado <b>Tierra dorada<\/b> en el que se combina la quinoa, con vegetales baby, aguacate y queso de cabra con irreprochable resultado. Magn\u00edfica entre los pescados la <b>corvina<\/b> con una maceraci\u00f3n en lima que la hace completamente diferente y sorprendente, entre las carnes, el denominado <b>solomillo de los Andes<\/b>, en el que a modo de <i>pachamanca <\/i>(plato t\u00edpico de Per\u00fa elaborado por la cocci\u00f3n al calor de piedras precalentadas de diferentes tipos de carne) se combina una sensacional pieza de ternera con huacatay, aj\u00ed, comino, pimienta que concluyen un plato de esos que verdaderamente solo pueden entusiasmar&nbsp;al comensal.<\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif\"><br \/><\/span><\/div>\n<div class=\"separator\" style=\"clear: both;text-align: center\">\n<a href=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2017\/08\/FB_IMG_1501220804841.jpg\" style=\"margin-left: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"960\" data-original-width=\"1280\" height=\"480\" src=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2017\/08\/FB_IMG_1501220804841.jpg\" width=\"640\" \/><\/a><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif\"><br \/><\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif\">Entre los postres destacar su versi\u00f3n del <b>tiramis\u00fa <\/b>en la que un bizcocho borracho de chocolate se ah\u00fama&nbsp;en una campana con madera de palo santo. Sencillamente delicioso. Con solo dos semanas de existencia, <b>Kultura Kuisine<\/b> apunta muy bien. <b>Vayan y ver\u00e1n.<\/b><\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif\"><a href=\"https:\/\/www.facebook.com\/KulturaKuisine\/\" target=\"_blank\"><br \/><\/a><\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif\"><a href=\"https:\/\/www.facebook.com\/KulturaKuisine\/\" target=\"_blank\">Visitar web de Kultura Kuisine<\/a><\/span><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Muchas veces hemos comentado en este Gastro y Gourmet la degradaci\u00f3n del t\u00e9rmino \u00abcocina fusi\u00f3n\u00bb. Siendo \u00e9ste un concepto que funciona como caj\u00f3n de sastre en el que todo o casi todo puede caber, su utilizaci\u00f3n se ha prostituido paulatinamente hasta ser utilizado en ocasiones en las que los peores baos, ceviches y dem\u00e1s platos [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2677,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[],"class_list":["post-2676","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-productos-gourmet"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Kultura Kuisine, cocina fusi\u00f3n de verdad - 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=2676\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kultura Kuisine, cocina fusi\u00f3n de verdad - Gastro y Gourmet\" \/>\n<meta property=\"og:description\" content=\"Muchas veces hemos comentado en este Gastro y Gourmet la degradaci\u00f3n del t\u00e9rmino \u00abcocina fusi\u00f3n\u00bb. Siendo \u00e9ste un concepto que funciona como caj\u00f3n de sastre en el que todo o casi todo puede caber, su utilizaci\u00f3n se ha prostituido paulatinamente hasta ser utilizado en ocasiones en las que los peores baos, ceviches y dem\u00e1s platos [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gastroygourmet.com\/?p=2676\" \/>\n<meta property=\"og:site_name\" content=\"Gastro y Gourmet\" \/>\n<meta property=\"article:published_time\" content=\"2017-08-03T03:30:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-09-20T10:02:54+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gastroygourmet.com\/wp-content\/uploads\/2017\/08\/20170727_161928.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2048\" \/>\n\t<meta property=\"og:image:height\" content=\"1536\" \/>\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=2676#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=2676\"},\"author\":{\"name\":\"Javier Mun\u00e1rriz\",\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/#\\\/schema\\\/person\\\/759f602c8a80e8ab5993fcff8f17747f\"},\"headline\":\"Kultura Kuisine, cocina fusi\u00f3n de verdad\",\"datePublished\":\"2017-08-03T03:30:00+00:00\",\"dateModified\":\"2026-09-20T10:02:54+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=2676\"},\"wordCount\":500,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=2676#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/gastroygourmet.com\\\/wp-content\\\/uploads\\\/2017\\\/08\\\/20170727_161928.jpg\",\"articleSection\":[\"productos gourmet\"],\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/gastroygourmet.com\\\/?p=2676#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=2676\",\"url\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=2676\",\"name\":\"Kultura Kuisine, cocina fusi\u00f3n de verdad - 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