{"id":3296,"date":"2017-04-18T05:30:00","date_gmt":"2017-04-18T03:30:00","guid":{"rendered":"http:\/\/gastroygourmet.com\/?p=3296"},"modified":"2026-09-20T12:16:46","modified_gmt":"2026-09-20T10:16:46","slug":"somos-garra-y-la-atrevida-la-necesaria-evolucion-de-la-cocina-de-hotel","status":"publish","type":"post","link":"https:\/\/gastroygourmet.com\/?p=3296","title":{"rendered":"Somos Garra y La Atrevida, la necesaria evoluci\u00f3n de la cocina de hotel"},"content":{"rendered":"
\nQuiz\u00e1 uno de los aspectos en los que m\u00e1s ha evolucionado las gastronom\u00eda en los \u00faltimos a\u00f1os ha sido la cocina de hotel. Salvo las  honrosas y habitualmente caras excepciones de los hoteles de lujo en los que mayoritariamente el nivel era \u00f3ptimo o muy \u00f3ptimo, cierto es que en la mayor\u00eda de hoteles de gama media y media alta la gastronom\u00eda era un puro tr\u00e1mite m\u00e1s dirigido a resolver la cena del ejecutivo o de los turistas<\/b> que all\u00ed se hallaban hospedados. Sin embargo, los nuevos tiempos han ido consolidando una nueva tendencia seg\u00fan la cual ir a cenar al restaurante de un hotel no es ya algo limitado a los hu\u00e9spedes del mismo sino abierto a cualquier residente en la ciudad o turista alojado en otro establecimiento. D\u00edas pasados he tenido ocasi\u00f3n de conocer So<\/b><\/span>mos Garra en el hotel Barcel\u00f3 Torre de Madrid y La Atrevida en el NH Lagasca.<\/b><\/span><\/div>\n
\n
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\n<\/a><\/div>\n
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\n<\/a><\/span><\/div>\n

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\nSomos Garra<\/a> es el \u00faltimo restaurante Esteban Arnaiz<\/b>, fundador del exitoso Grupo Le Coc\u00f3<\/b> y nace de la colaboraci\u00f3n con la marca Barcel\u00f3 Hotel & Resorts<\/b>. Su decoraci\u00f3n corre a cargo del prestigioso dise\u00f1ador Jaime <\/b>Hay\u00f3n y M\u00e1s all\u00e1 de la est\u00e9tica y de sus vistas privilegiadas hacia la Gran V\u00eda en Somos <\/b>se ofrece un viaje por los cinco continentes a trav\u00e9s de una propuesta dual que se adapta al d\u00eda y tambi\u00e9n a la noche (\u2018Somos Day\u2019 & \u2018Somos Night<\/b>\u2019). Las dos cartas de Somos mantienen la esencia de Juan Rioja,<\/b> chef ejecutivo en su predecesor, Random<\/b>, con platos de inspiraci\u00f3n mediterr\u00e1nea en los que cohabita tradici\u00f3n y vanguardia salpimentada de gastronom\u00eda internacional como la cocina nikkei, francesa o escandinava.<\/div>\n

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\nJunto al lobby del Barcel\u00f3
\nTorre de Madrid<\/b>, el  Bar GARRA<\/b> <\/span>marcar\u00e1 un antes y un despu\u00e9s en el ocio madrile\u00f1o con sesiones
\nde m\u00fasica en directo los viernes y Dj los s\u00e1bados noche. Pero Garra<\/b> es m\u00e1s que un bar de imponente dise\u00f1o
\npara tardes de afterwork o noches de diversi\u00f3n. Dispone de <\/span>carta reducida y
\nmuy cuidada (con delicatessen como ostras o jam\u00f3n ib\u00e9rico entre otros) para animar
\ntambi\u00e9n los mediod\u00edas de hu\u00e9spedes y visitantes locales. Y para maridar una gran
\nselecci\u00f3n de c\u00f3cteles ecl\u00e9cticos creados por <\/span>Doru Timoce (Barman ejecutivo)<\/b> junto a las mejores etiquetas de
\nvinos, cavas y champagne.<\/span><\/div>\n
\n
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\n<\/a><\/div>\n
\nAlgo similar ocurre con el restaurante La Atrevida<\/a><\/b>, ubicado dentro del hotel NH Lagasca y que constituye la
\n\u00faltima apertura del grupo de restauraci\u00f3n La Colecci\u00f3n de Gastronom\u00eda, grupo de hosteler\u00eda dirigido
\npor el empresario Vicente Lorente y el chef \u00d3scar Velasco <\/b>como director
\ngastron\u00f3mico que cuenta en la actualidad con dos restaurantes, MEATing y La
\nAtrevida<\/b>. <\/span><\/div>\n

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\n<\/a><\/div>\n
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\nLa apuesta gastro de<\/b> La Atrevida es desenfadada con propuestas sencillas y reconocibles pero perfectamente elaboradas<\/b>. La tortilla de patata, su ensaladilla \u2018Atrevida\u2019 o sus suaves croquetas se han convertido desde su apertura el pasado mes de diciembre en los platos m\u00e1s solicitados en sala. Una buena materia prima y una elaboraci\u00f3n sencilla que son las premisas de la cocina de \u00d3scar Velasco.<\/b><\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
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\n se cocina durante <\/span><\/div>\n
\nun<\/div>\n
\na <\/div>\n
\nhora a fuego lento <\/b>removi\u00e9ndolo con una varilla. <\/div>\n","protected":false},"excerpt":{"rendered":"

Quiz\u00e1 uno de los aspectos en los que m\u00e1s ha evolucionado las gastronom\u00eda en los \u00faltimos a\u00f1os ha sido la cocina de hotel. Salvo las  honrosas y habitualmente caras excepciones de los hoteles de lujo en los que mayoritariamente el nivel era \u00f3ptimo o muy \u00f3ptimo, cierto es que en la mayor\u00eda de hoteles de […]<\/p>\n","protected":false},"author":1,"featured_media":3297,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-3296","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurantes"],"yoast_head":"\nSomos Garra y La Atrevida, la necesaria evoluci\u00f3n de la cocina de hotel - 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=3296\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Somos Garra y La Atrevida, la necesaria evoluci\u00f3n de la cocina de hotel - Gastro y Gourmet\" \/>\n<meta property=\"og:description\" content=\"Quiz\u00e1 uno de los aspectos en los que m\u00e1s ha evolucionado las gastronom\u00eda en los \u00faltimos a\u00f1os ha sido la cocina de hotel. 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