{"id":2990,"date":"2019-07-10T04:00:00","date_gmt":"2019-07-10T02:00:00","guid":{"rendered":"http:\/\/gastroygourmet.com\/?p=2990"},"modified":"2026-09-20T12:10:16","modified_gmt":"2026-09-20T10:10:16","slug":"abarra-estrena-su-menu-de-verano-2","status":"publish","type":"post","link":"https:\/\/gastroygourmet.com\/?p=2990","title":{"rendered":"A\u00b4Barra estrena su men\u00fa de verano"},"content":{"rendered":"
\nTres a\u00f1os despu\u00e9s de su apertura el restaurante A\u00b4Barra<\/a> se ha consolidado como uno de los mejores de la capital. La crisis y el devenir de las tendencias terminaron con muchos de aquellos restaurantes que se denominaban antiguamente \u00abmesas del poder\u00bb<\/b><\/i> ( Jockey, Club 31, Aldaba…<\/b>) y los nuevos tiempos han dado paso a otros restaurantes que como es el caso de A\u00b4Barra<\/b> ha sabido conjugar modernidad y clasicismo en todos sus aspectos.<\/span>
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\nEl concepto \u00absonaba<\/i>\u00bb muy bien desde su apertura y pocas semanas despu\u00e9s de la misma en Gastro y Gourmet<\/b> ya preve\u00edamos lo que pod\u00eda suceder con A\u00b4Barra<\/b> ( A\u00b4Barra, tocando el cielo con las manos<\/a> ).<\/span>
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Tres a\u00f1os despu\u00e9s, el novedoso concepto bic\u00e9falo <\/i>de A\u00b4Barra<\/b>, con un comedor tradicional<\/b> y una innovadora barra gastron\u00f3mica<\/b> ha <\/span>calado perfectamente en el p\u00fablico madrile\u00f1o.<\/span><\/div>\n

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\nMucho se ha hablado de qu\u00e9 necesita un restaurante para conseguir la perfecci\u00f3n, pero al final parece -al menos para qui\u00e9n les escribe- que ese tridente compuesto por cocina, bodega y sala<\/b> (no necesariamente en este orden) y su equilibrio y sincron\u00eda son lo que a larga va a suponer la calidad del restaurante.<\/span><\/div>\n
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\nSiguiendo esos par\u00e1metros A\u00b4Barra es sencillamente perfecto<\/b>. A cargo de su cocina un portentoso Juan Antonio Medina<\/b> que sabe reinventarse en cada nueva carta creando platos que combinan sutilidad <\/b>y elegancia <\/b>con t\u00e9cnica <\/b>y producto<\/b>. Al frente su sala, Jorge D\u00e1vila<\/b>, uno de los mejores profesionales en su sector y en lo que a sumiller\u00eda se refiere, Valerio Carrera<\/b>, un profesional que siempre consigue situar los vinos al mismo nivel de la comida creando armon\u00edas irreprochables. A la hora de escribir estas l\u00edneas, Valerio Carrera<\/b> est\u00e1 nominado a Premio Nacional de Gastronom\u00eda<\/b> en la categor\u00eda de mejor sumiller.<\/span>
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Hace escasos d\u00edas acudimos a su barra gastron\u00f3mica para probar el reci\u00e9n inaugurado <\/span>Men\u00fa de Verano<\/b>, un magn\u00edfico men\u00fa degustaci\u00f3n dividido en <\/span>10 pases<\/b> que se sirve en la referida barra tanto en horario de comida como de cenas al precio de 90 euros.<\/i> El men\u00fa, como los \u00faltimos de la barra gastron\u00f3mica, sigue un novedoso concepto que presenta los platos <\/span>de final a principio.<\/i><\/div>\n

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\nSin \u00e1nimo de diseccionar pormenorizadamente el men\u00fa (eso que ahora los cursis llaman \u00abhacer spoiler\u00bb<\/i>) s\u00ed desvelaremos que el mismo comienza con lo que podr\u00eda constituir el postre, un helado de tomate en texturas, ajo negro y aceite de oliva La Catedral <\/b><\/i>(junto con Joselito<\/b>, socios del restaurante) y que el mismo contiene un impresionante whisky sour de pimiento de cristal<\/b><\/i> (sublime), un magn\u00edfico mar y monta\u00f1a en el que se combina una reducci\u00f3n de pollo asado con bogavante azul<\/b><\/i> y una versi\u00f3n del huevo frito con cebolla roja<\/b><\/i> plenamente convincente.<\/span>
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\nDetr\u00e1s de dicho men\u00fa, los mimbres habituales de la casa; producto <\/b>de primera, t\u00e9cnica <\/b>y esa mencionada concordancia entre cocina<\/b>, sala <\/b>(barra en este caso) y bodega<\/b>. A\u00b4Barra <\/b>no es que sea recomendable, A\u00b4Barra es obligatorio.<\/b><\/span><\/div>\n
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Tres a\u00f1os despu\u00e9s de su apertura el restaurante A\u00b4Barra se ha consolidado como uno de los mejores de la capital. La crisis y el devenir de las tendencias terminaron con muchos de aquellos restaurantes que se denominaban antiguamente \u00abmesas del poder\u00bb ( Jockey, Club 31, Aldaba…) y los nuevos tiempos han dado paso a otros […]<\/p>\n","protected":false},"author":1,"featured_media":2991,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[],"class_list":["post-2990","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-productos-gourmet"],"yoast_head":"\nA\u00b4Barra estrena su men\u00fa de verano - 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=2990\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A\u00b4Barra estrena su men\u00fa de verano - Gastro y Gourmet\" \/>\n<meta property=\"og:description\" content=\"Tres a\u00f1os despu\u00e9s de su apertura el restaurante A\u00b4Barra se ha consolidado como uno de los mejores de la capital. La crisis y el devenir de las tendencias terminaron con muchos de aquellos restaurantes que se denominaban antiguamente \u00abmesas del poder\u00bb ( Jockey, Club 31, Aldaba…) y los nuevos tiempos han dado paso a otros […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gastroygourmet.com\/?p=2990\" \/>\n<meta property=\"og:site_name\" content=\"Gastro y Gourmet\" \/>\n<meta property=\"article:published_time\" content=\"2019-07-10T02:00:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-09-20T10:10:16+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gastroygourmet.com\/wp-content\/uploads\/2019\/07\/Barra-degustaciC3B3n-ABarra-Los-5-Mejores.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"437\" \/>\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=2990#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=2990\"},\"author\":{\"name\":\"Javier Mun\u00e1rriz\",\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/#\\\/schema\\\/person\\\/759f602c8a80e8ab5993fcff8f17747f\"},\"headline\":\"A\u00b4Barra estrena su men\u00fa de verano\",\"datePublished\":\"2019-07-10T02:00:00+00:00\",\"dateModified\":\"2026-09-20T10:10:16+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=2990\"},\"wordCount\":524,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=2990#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/gastroygourmet.com\\\/wp-content\\\/uploads\\\/2019\\\/07\\\/Barra-degustaciC3B3n-ABarra-Los-5-Mejores.jpg\",\"articleSection\":[\"productos gourmet\"],\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/gastroygourmet.com\\\/?p=2990#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=2990\",\"url\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=2990\",\"name\":\"A\u00b4Barra estrena su men\u00fa de verano - 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