{"id":2728,"date":"2017-05-23T05:30:00","date_gmt":"2017-05-23T03:30:00","guid":{"rendered":"http:\/\/gastroygourmet.com\/?p=2728"},"modified":"2026-09-20T12:04:04","modified_gmt":"2026-09-20T10:04:04","slug":"aire-un-proyecto-que-va-mucho-mas-alla-de-un-restaurante","status":"publish","type":"post","link":"https:\/\/gastroygourmet.com\/?p=2728","title":{"rendered":"Aire, un proyecto que va mucho m\u00e1s all\u00e1 de un restaurante"},"content":{"rendered":"<div style=\"text-align: justify\">\n<span style=\"font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif\">Conoc\u00ed <b>Aire <\/b>en una comida privada hace algo m\u00e1s de un a\u00f1o. Un restaurante que quer\u00eda ser el primero de una serie de restaurantes que dieran forma a un ambicioso e interesante proyecto. La verdad es que com\u00ed bien pero me falt\u00f3 ver en su propuesta algo <i>\u00abque enganchase al proyecto\u00bb<\/i> m\u00e1s all\u00e1 de dedicar la pr\u00e1ctica totalidad de su carta a platos en torno a aves y volater\u00eda provenientes de granjas sostenibles, lo cual ye es algo a tener muy en cuenta. Conoc\u00ed poco despu\u00e9s en otra comida privada un restaurante que me apasion\u00f3. Se llamaba <b>Alma <\/b>y lamentablemente &#8211;<i>como pasan las cosas que no tienen mucho sentido, Sabina dixit<\/i>&#8211; cerr\u00f3 sus puertas semanas despu\u00e9s de aquella visita. Su cocinero <b>Gonzalo Hierro<\/b> fue uno de esos descubrimientos que uno de vez en cuando cree hacer y vi en \u00e9l un potencial&nbsp;, una madurez y una l\u00f3gica en todo su proyecto digna de admiraci\u00f3n. Desde hace unas semanas <b>Gonzalo Hierro y el grupo gastron\u00f3mico al que pertenece Aire caminan de la mano.<\/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\/05\/20170515_140857.jpg\" style=\"margin-left: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" height=\"464\" src=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2017\/05\/20170515_140857.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>Aire, como os contaba, es el primero de una serie de restaurantes que en su d\u00eda recopilar\u00e1n los cuatro elementos, aire, fuego, tierra y agua<\/b>. Actualmente est\u00e1n en funcionamiento <b>Aire <\/b>y <b>Fuego <\/b>y <b>Tierra <\/b>est\u00e1 en proyecto. El fichaje de<b> Gonzalo Hierro<\/b> va a ser sin ninguna duda decisivo en el proyecto y va a ser capital por dos cosas; la primera porque <b>Gon Hierro es un cocinero de los pies a la cabeza. No es que cocine sorprendentemente bien -que desde luego lo hace- sino que su cocina tiene detr\u00e1s un trasfondo de estudio, l\u00f3gica y sentido com\u00fan que hace que sus proyectos resulten siempre diferentes, \u00fanicos y tan apasionantes como apasionado es el propio cocinero.<\/b> La segunda raz\u00f3n es porque <b>casualmente el proyecto&nbsp;concebido por Erika Feldmann e Ignacio Gonz\u00e1lez Haba denominado &nbsp;\u00abLos Cuatro Elementos\u00bb es b\u00e1sicamente el proyecto que Gon ten\u00eda<\/b> en su cabeza y en sus escritos hace muchos meses y que adem\u00e1s&nbsp;me hab\u00eda contado detalladamente. <b>Esa l\u00f3gica vinculaci\u00f3n de la cocina a la estacionalidad, a lo diferentes h\u00e1bitats, al producto que en cada momento es el id\u00f3neo, entronca perfectamente con esa clasificaci\u00f3n de los restaurantes en torno a los 4 elementos adivin\u00e1ndose una simbiosis sorprendente entre ambos planteamientos.<\/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\/05\/20170515_142126.jpg\" style=\"margin-left: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" height=\"500\" src=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2017\/05\/20170515_142126.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>Centr\u00e1ndonos en la nueva etapa de Aire, Gon Hierro en sus apenas dos meses trabajando en el grupo ha conseguido dar forma a un proyecto que promete infinitas novedades. <\/b>Comenzamos con sus <b>chacinas a\u00e9reas<\/b> (<i>jam\u00f3n de faisana, cecina de avestruz, lomo de gallo y sobrasada de paloma<\/i>) y el comienzo no puede ser m\u00e1s sugerente. A lo largo del extenso men\u00fa que Gonzalo nos prepara vamos apreciando esos <b>destellos de genialidad que hacen de Hierro un cocinero con una proyecci\u00f3n fuera de lo habitual.<\/b><\/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\/05\/20170515_144619.jpg\" style=\"margin-left: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" height=\"390\" src=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2017\/05\/20170515_144619.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\"><br \/><\/span><\/div>\n<div class=\"separator\" style=\"clear: both;text-align: center\">\n<a href=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2017\/05\/20170515_153100.jpg\" style=\"clear: left;float: left;margin-bottom: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" height=\"400\" src=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2017\/05\/20170515_153100.jpg\" width=\"300\" \/><\/a><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif\">&nbsp;Aunque <\/span><b style=\"font-family: Georgia, &quot;Times New Roman&quot;, serif\">Gonzalo Hierro<\/b><span style=\"font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif\"> ser\u00e1 chef ejecutivo de los cuatro restaurantes, <\/span><b style=\"font-family: Georgia, &quot;Times New Roman&quot;, serif\">el buen hacer en Aire queda asegurado con la incorporaci\u00f3n como jefe de cocina de Mario Scheffer, un joven cocinero con un curr\u00edculum de v\u00e9rtigo.<\/b><\/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 <\/span><i style=\"font-family: Georgia, &quot;Times New Roman&quot;, serif\">ceviche de oca<\/i><span style=\"font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif\">, maravilloso el <\/span><i style=\"font-family: Georgia, &quot;Times New Roman&quot;, serif\">tartar de pato de Gers con helado de mostaza<\/i><span style=\"font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif\">, impecable la <\/span><i style=\"font-family: Georgia, &quot;Times New Roman&quot;, serif\">croqueta de aves nobles con pepitoria de curry<\/i><span style=\"font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif\"> e irreprochable una <\/span><span style=\"font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif\">espectacular <\/span><i style=\"font-family: Georgia, &quot;Times New Roman&quot;, serif\">perdiz de Las Landas cocinada al momento en escabeche<\/i><span style=\"font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif\"> a modo de shabu shabu japon\u00e9s. Concluimos con un plato redondo, <\/span><i style=\"font-family: Georgia, &quot;Times New Roman&quot;, serif\">\u00abel pato salvaje por el mundo\u00bb <\/i><span style=\"font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif\">en el que se recorre la diferente preparaci\u00f3n del pato en diferentes pa\u00edses<\/span><span style=\"font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif\">&nbsp;con gui\u00f1os a la cocina india (<\/span><i style=\"font-family: Georgia, &quot;Times New Roman&quot;, serif\">pato Tandoori y samosa de pato<\/i><span style=\"font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif\">), a la cocina asi\u00e1tica (<\/span><i style=\"font-family: Georgia, &quot;Times New Roman&quot;, serif\">ku-bak de pato laqueado<\/i><span style=\"font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif\">) para terminar -como no pod\u00eda ser de otra forma- en Francia con un delicad\u00edsimo <\/span><i style=\"font-family: Georgia, &quot;Times New Roman&quot;, serif\">cassoulet de pato.<\/i><span style=\"font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif\">&nbsp;<\/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\/05\/20170515_152803.jpg\" style=\"margin-left: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" height=\"436\" src=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2017\/05\/20170515_152803.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\">Es f\u00e1cil constatar toda la t\u00e9cnica y estudio que hay detr\u00e1s de cada uno de los platos pero los que conocemos a <b>Gonzalo Hierro<\/b> no nos esper\u00e1bamos nada diferente. No tengo dudas de que si ese equipo formado por el matrimonio <b>Erika Feldamann<\/b> e <b>Ignacio Gonz\u00e1lez Haba<\/b> y el cocinero <b>Gonzalo Hierro<\/b> perdura en el tiempo los \u00e9xitos van a sucederse para ambas partes. <b>Erika e Ignacio<\/b> suministran el mejor producto posible; <b>Gonzalo <\/b>lo transforma con maestr\u00eda.&nbsp;<b>El proyecto Los Cuatro Elementos con la incorporaci\u00f3n de Hierro lo tiene todo para abrirse hueco en la mejor gastronom\u00eda madrile\u00f1a<\/b>; solo es cuesti\u00f3n de tiempo, ya lo ver\u00e1n.<\/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 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\"><br \/><\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif\"><a href=\"http:\/\/grupolos4elementos.com\/\" target=\"_blank\">Visitar web de Los Cuatro Elementos<\/a><\/span><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Conoc\u00ed Aire en una comida privada hace algo m\u00e1s de un a\u00f1o. Un restaurante que quer\u00eda ser el primero de una serie de restaurantes que dieran forma a un ambicioso e interesante proyecto. La verdad es que com\u00ed bien pero me falt\u00f3 ver en su propuesta algo \u00abque enganchase al proyecto\u00bb m\u00e1s all\u00e1 de dedicar [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2729,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-2728","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurantes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Aire, un proyecto que va mucho m\u00e1s all\u00e1 de un restaurante - 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=2728\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Aire, un proyecto que va mucho m\u00e1s all\u00e1 de un restaurante - Gastro y Gourmet\" \/>\n<meta property=\"og:description\" content=\"Conoc\u00ed Aire en una comida privada hace algo m\u00e1s de un a\u00f1o. Un restaurante que quer\u00eda ser el primero de una serie de restaurantes que dieran forma a un ambicioso e interesante proyecto. La verdad es que com\u00ed bien pero me falt\u00f3 ver en su propuesta algo \u00abque enganchase al proyecto\u00bb m\u00e1s all\u00e1 de dedicar [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gastroygourmet.com\/?p=2728\" \/>\n<meta property=\"og:site_name\" content=\"Gastro y Gourmet\" \/>\n<meta property=\"article:published_time\" content=\"2017-05-23T03:30:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-09-20T10:04:04+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gastroygourmet.com\/wp-content\/uploads\/2017\/05\/20170515_140857.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2048\" \/>\n\t<meta property=\"og:image:height\" content=\"1485\" \/>\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=\"4 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=2728#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=2728\"},\"author\":{\"name\":\"Javier Mun\u00e1rriz\",\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/#\\\/schema\\\/person\\\/759f602c8a80e8ab5993fcff8f17747f\"},\"headline\":\"Aire, un proyecto que va mucho m\u00e1s all\u00e1 de un restaurante\",\"datePublished\":\"2017-05-23T03:30:00+00:00\",\"dateModified\":\"2026-09-20T10:04:04+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=2728\"},\"wordCount\":787,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=2728#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/gastroygourmet.com\\\/wp-content\\\/uploads\\\/2017\\\/05\\\/20170515_140857.jpg\",\"articleSection\":[\"restaurantes\"],\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/gastroygourmet.com\\\/?p=2728#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=2728\",\"url\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=2728\",\"name\":\"Aire, un proyecto que va mucho m\u00e1s all\u00e1 de un restaurante - 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Un restaurante que quer\u00eda ser el primero de una serie de restaurantes que dieran forma a un ambicioso e interesante proyecto. La verdad es que com\u00ed bien pero me falt\u00f3 ver en su propuesta algo \u00abque enganchase al proyecto\u00bb m\u00e1s all\u00e1 de dedicar [&hellip;]","og_url":"https:\/\/gastroygourmet.com\/?p=2728","og_site_name":"Gastro y Gourmet","article_published_time":"2017-05-23T03:30:00+00:00","article_modified_time":"2026-09-20T10:04:04+00:00","og_image":[{"width":2048,"height":1485,"url":"https:\/\/gastroygourmet.com\/wp-content\/uploads\/2017\/05\/20170515_140857.jpg","type":"image\/jpeg"}],"author":"Javier Mun\u00e1rriz","twitter_card":"summary_large_image","twitter_misc":{"Escrito por":"Javier Mun\u00e1rriz","Tiempo de lectura":"4 minutos"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/gastroygourmet.com\/?p=2728#article","isPartOf":{"@id":"https:\/\/gastroygourmet.com\/?p=2728"},"author":{"name":"Javier Mun\u00e1rriz","@id":"https:\/\/gastroygourmet.com\/#\/schema\/person\/759f602c8a80e8ab5993fcff8f17747f"},"headline":"Aire, un proyecto que va mucho m\u00e1s all\u00e1 de un restaurante","datePublished":"2017-05-23T03:30:00+00:00","dateModified":"2026-09-20T10:04:04+00:00","mainEntityOfPage":{"@id":"https:\/\/gastroygourmet.com\/?p=2728"},"wordCount":787,"commentCount":0,"image":{"@id":"https:\/\/gastroygourmet.com\/?p=2728#primaryimage"},"thumbnailUrl":"https:\/\/gastroygourmet.com\/wp-content\/uploads\/2017\/05\/20170515_140857.jpg","articleSection":["restaurantes"],"inLanguage":"es","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/gastroygourmet.com\/?p=2728#respond"]}]},{"@type":"WebPage","@id":"https:\/\/gastroygourmet.com\/?p=2728","url":"https:\/\/gastroygourmet.com\/?p=2728","name":"Aire, un proyecto que va mucho m\u00e1s all\u00e1 de un restaurante - 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