{"id":346,"date":"2017-02-16T06:30:00","date_gmt":"2017-02-16T04:30:00","guid":{"rendered":"http:\/\/gastroygourmet.com\/?p=346"},"modified":"2026-09-20T11:11:36","modified_gmt":"2026-09-20T09:11:36","slug":"carlos-oyarbide-alta-cocina-de-aldea","status":"publish","type":"post","link":"https:\/\/gastroygourmet.com\/?p=346","title":{"rendered":"Carlos Oyarbide, alta cocina de aldea"},"content":{"rendered":"<div style=\"text-align: justify\">\n<span style=\"font-family: Georgia, Times New Roman, serif\">Tuve ocasi\u00f3n recientemente de conocer la cocina -la excepcional&nbsp;cocina- de <b>Carlos Oyarbide<\/b>. Carlos en s\u00ed es todo un personaje. Navarro hasta la m\u00e9dula, ejerce de tal y resulta dif\u00edcil evaluar su cocina sin hacer referencia&nbsp;a sus ra\u00edces. <b>La cocina de Oyarbide es una cocina personal\u00edsima, que nace desde dentro y que entronca directamente con su tierra navarra y con ese respeto secular que por la materia prima se vive en esa zona<\/b>.<\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Georgia, Times New Roman, serif\"><br \/><\/span><\/div>\n<div class=\"separator\" style=\"clear: both;text-align: center\">\n<a href=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2017\/02\/cocinero-vasco-carlos-oyarbide-restaurante-6.jpg\" style=\"margin-left: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" height=\"596\" src=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2017\/02\/cocinero-vasco-carlos-oyarbide-restaurante-6.jpg\" width=\"640\" \/><\/a><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Georgia, Times New Roman, serif\"><br \/><\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Georgia, &quot;Times New Roman&quot;, serif\">El local que ocupa el restaurante <\/span><b style=\"font-family: Georgia, &quot;Times New Roman&quot;, serif\">Carlos Oyarbide<\/b><span style=\"font-family: Georgia, &quot;Times New Roman&quot;, serif\"> fue anteriormente Paralelo Cero, un restaurante de cocina ecuatoriana que no tuvo \u00e9xito. Tras una acertada reforma, el nuevo restaurante resulta acogedor y coqueto con una tenue iluminaci\u00f3n que lo convierte en <\/span><b style=\"font-family: Georgia, &quot;Times New Roman&quot;, serif\">c\u00f3modo y perfecto para una buena charla amenizada con la mejor gastronom\u00eda.<\/b><\/div>\n<div style=\"text-align: justify\">\n<b style=\"font-family: Georgia, &quot;Times New Roman&quot;, serif\"><br \/><\/b><\/div>\n<div class=\"separator\" style=\"clear: both;text-align: center\">\n<a href=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2017\/02\/cocinero-vasco-carlos-oyarbide-restaurante-11.jpg\" style=\"margin-left: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" height=\"596\" src=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2017\/02\/cocinero-vasco-carlos-oyarbide-restaurante-11.jpg\" width=\"640\" \/><\/a><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Georgia, Times New Roman, serif\"><br \/><\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Georgia, Times New Roman, serif\">Pero realmente no merece la pena demasiado centrarse en el local por que una vez a la mesa lo que all\u00ed sucede es lo verdaderamente rese\u00f1able. <b>A cargo de la sala, Carmen, la mujer de Carlos, -tambi\u00e9n navarra , aunque de la ribera- hace de perfecta correa de transmisi\u00f3n entre la cocina&nbsp;de Oyarbide y el comensal.<\/b><\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Georgia, Times New Roman, serif\"><br \/><\/span><\/div>\n<div class=\"separator\" style=\"clear: both;text-align: center\">\n<a href=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2017\/02\/cocinero-vasco-carlos-oyarbide-restaurante-15.jpg\" style=\"clear: left;float: left;margin-bottom: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" height=\"298\" src=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2017\/02\/cocinero-vasco-carlos-oyarbide-restaurante-15.jpg\" width=\"320\" \/><\/a><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Georgia, Times New Roman, serif\">El nexo de uni\u00f3n de todos los platos es inequ\u00edvocamente la <b>excepcional materia prima y el delicado y magistral toque ejercido sobre la misma<\/b>. Despu\u00e9s, en una interesante charla con el cocinero, nos confiesa que \u00e9l mismo cada ma\u00f1ana acude al mercado de Chamart\u00edn o al de la Paz para adquirir lo que cada d\u00eda ve m\u00e1s \u00f3ptimo. <b>Su carta se basa exclusivamente en ese requisito, la excepcionalidad del producto y en base a ella configura su propuesta. Sin ninguna duda, \u00abcocina de mercado\u00bb en esencia.<\/b><\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Georgia, Times New Roman, serif\"><br \/><\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Georgia, Times New Roman, serif\">Comenzamos a modo de aperitivo con una excepcional <i><b>chistorra de cordero<\/b><\/i> y unas espectaculares <i><b>croquetas semifluidas de leche de queso latxa de ternera y brotes tiernos de espinacas<\/b><\/i>; magn\u00edficas ambas con un punto de fluidez en la croqueta -ya su nombre avisaba de ello- que las hace diferentes y que rozan la perfecci\u00f3n.<\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Georgia, Times New Roman, serif\"><br \/><\/span><\/div>\n<div class=\"separator\" style=\"clear: both;text-align: center\">\n<a href=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2017\/02\/20170208_144648.jpg\" style=\"margin-left: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" height=\"480\" src=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2017\/02\/20170208_144648.jpg\" width=\"640\" \/><\/a><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Georgia, Times New Roman, serif\"><br \/><\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Georgia, Times New Roman, serif\">A continuaci\u00f3n un <b><i>\u00abroul\u00e9\u00bb de fais\u00e1n con foie, pistachos e higos<\/i><\/b> deja entrever ese aire afrancesado de la cocina navarra en un bocado tan elegante como delicioso. Unas sublimes <i><b>alubias rojas guisadas con berza<\/b><\/i> -pura mantequilla- ponen el contrapunto de cuchara en una g\u00e9lida ma\u00f1ana que mejora sensiblemente tras este plato. Contin\u00faa el desfile, el <i><b>lomo de merluza con sus pimientos pilpileados <\/b><\/i>es un verdadero espect\u00e1culo que s\u00f3lo se deja a un lado cuando aparece ante nosotros un impresionante <i><b>huevo frito acompa\u00f1ado de portobellos y agasajado con trufa<\/b><\/i>, todo un manjar dif\u00edcil de igualar.<\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Georgia, Times New Roman, serif\"><br \/><\/span><\/div>\n<div class=\"separator\" style=\"clear: both;text-align: center\">\n<a href=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2017\/02\/20170208_152552.jpg\" style=\"margin-left: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" height=\"480\" src=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2017\/02\/20170208_152552.jpg\" width=\"640\" \/><\/a><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Georgia, Times New Roman, serif\"><br \/><\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Georgia, Times New Roman, serif\">Ya no podemos m\u00e1s, pero unas suculentas <i><b>kokotxas de merluza con pilpil de miel y mostaz<\/b><\/i><b><i>a<\/i><\/b> -probablemente las mejores que jam\u00e1s haya comido- ponen punto y final a un memorable men\u00fa coronado con una inigualable <i><b>pantxineta de almendras con crema pastelera. \u00a1&nbsp;<\/b><\/i><b>Impecable de principio a fin<i>&nbsp;!<\/i><\/b><\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Georgia, Times New Roman, serif\"><i><b><br \/><\/b><\/i><\/span><\/div>\n<div class=\"separator\" style=\"clear: both;text-align: center\">\n<a href=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2017\/02\/20170208_151532.jpg\" style=\"margin-left: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" height=\"480\" src=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2017\/02\/20170208_151532.jpg\" width=\"640\" \/><\/a><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Georgia, Times New Roman, serif\"><br \/><\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Georgia, Times New Roman, serif\">A lo largo de los \u00faltimos platos, la comida se acompa\u00f1a de la conversaci\u00f3n con <b>Oyarbide <\/b>-ya m\u00e1s liberado del servicio- y me llama la atenci\u00f3n esa cantidad de alusiones a su Navarra, a la excelencia del producto y a ese anhelo en ser una <b>\u00abcasa de comidas\u00bb<\/b>, un lugar donde la gente vaya realmente a disfrutar y a comer bien. Carlos en ese punto hace especial hincapi\u00e9 e inevitablemente la conversaci\u00f3n deviene hacia el <i>postureo<\/i>, el <i>ver y ser visto<\/i>, las <i>modas ef\u00edmeras<\/i>. <b>No es su guerra&#8230;<\/b><\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Georgia, Times New Roman, serif\"><br \/><\/span><\/div>\n<div class=\"separator\" style=\"clear: both;text-align: center\">\n<a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhOfOLdWF44TwF4d3UjQWVeRg2yI27ZBW034QKc21VfCQ0vMMHSkyGVGNWD0ACr5AtupEjmoIjRWhQLmb-hn4PshnRV3EEapGDM1sszvES49C21U7hQg2JuxUkZDqOcH-txEkREq0PO_LM\/s640\/PicMonkey+Collage.jpg\" style=\"margin-left: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" height=\"160\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhOfOLdWF44TwF4d3UjQWVeRg2yI27ZBW034QKc21VfCQ0vMMHSkyGVGNWD0ACr5AtupEjmoIjRWhQLmb-hn4PshnRV3EEapGDM1sszvES49C21U7hQg2JuxUkZDqOcH-txEkREq0PO_LM\/s640\/PicMonkey+Collage.jpg\" width=\"640\" \/><\/a><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Georgia, Times New Roman, serif\"><b><br \/><\/b><\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Georgia, Times New Roman, serif\"><b>Desde su restaurante en la calle Villanueva, Oyarbide ofrece recetas de las de toda la vida, materia prima espectacular y el mejor trato que puede dispensarse a ese producto de excepci\u00f3n.<\/b> El resultado es el previsible, <b>sabores, sensaciones, matices, elegancia<\/b>&#8230;. Alt\u00edsima cocina con ese toque honesto y personal de quien sabe perfectamente lo que hace y lo hace adem\u00e1s con maestr\u00eda. <b>Quiz\u00e1 no sean buenos tiempos para la l\u00edrica en &nbsp;esta vor\u00e1gine de mediocridad, pero la cocina de Carlos Oyarbide, no lo duden, es tan extraordinaria como eterna<\/b>.<\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Georgia, Times New Roman, serif\"><br \/><\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Georgia, Times New Roman, serif\"><a href=\"http:\/\/www.carlosoyarbide.com\/index.html\" target=\"_blank\">Visitar web de Carlos Oyarbide<\/a><\/span><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Tuve ocasi\u00f3n recientemente de conocer la cocina -la excepcional&nbsp;cocina- de Carlos Oyarbide. Carlos en s\u00ed es todo un personaje. Navarro hasta la m\u00e9dula, ejerce de tal y resulta dif\u00edcil evaluar su cocina sin hacer referencia&nbsp;a sus ra\u00edces. La cocina de Oyarbide es una cocina personal\u00edsima, que nace desde dentro y que entronca directamente con su [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":347,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-346","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>Carlos Oyarbide, alta cocina de aldea - 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=346\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Carlos Oyarbide, alta cocina de aldea - Gastro y Gourmet\" \/>\n<meta property=\"og:description\" content=\"Tuve ocasi\u00f3n recientemente de conocer la cocina -la excepcional&nbsp;cocina- de Carlos Oyarbide. Carlos en s\u00ed es todo un personaje. Navarro hasta la m\u00e9dula, ejerce de tal y resulta dif\u00edcil evaluar su cocina sin hacer referencia&nbsp;a sus ra\u00edces. 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