{"id":3580,"date":"2018-02-20T19:29:00","date_gmt":"2018-02-20T17:29:00","guid":{"rendered":"http:\/\/gastroygourmet.com\/?p=3580"},"modified":"2026-09-20T12:21:04","modified_gmt":"2026-09-20T10:21:04","slug":"illunbe-parrilla-vasca-junto-a-la-castellana","status":"publish","type":"post","link":"https:\/\/gastroygourmet.com\/?p=3580","title":{"rendered":"ILLUNBE, PARRILLA VASCA JUNTO A LA CASTELLANA"},"content":{"rendered":"<p><\/p>\n<div class=\"MsoNormal\">\n<span style=\"font-family: &quot;Arial&quot;,sans-serif\">Hace ya m\u00e1s de<br \/>\nquince a\u00f1os desde que <b>Jos\u00e9 \u00c1ngel Aguinaga<\/b> dejara su Guip\u00fazcoa natal para<br \/>\ntrasladar su negocio a Madrid. Primero en la zona empresarial de La Moraleja &#8211; Alcobendas<br \/>\njunto al centro comercial Diversia, fue hace un par de a\u00f1os cuando decidi\u00f3<br \/>\nabrir una segunda casa en el paseo de la Castellana. <b>El nuevo Illunbe de<br \/>\nCastellana es un asador exquisitamente decorado, donde las tonalidades blancas<br \/>\ndan protagonismo a fotos en blanco y negro de temas pesqueros o de San<br \/>\nSebasti\u00e1n<\/b>, ciudad muy vinculada a sus propietarios.<\/span><\/div>\n<div class=\"MsoNormal\">\n<span style=\"font-family: &quot;Arial&quot;,sans-serif\"><br \/><\/span><\/div>\n<div class=\"separator\" style=\"clear: both;text-align: center\">\n<a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiS837SveZzU6xX_-nwCWnYWXEZ7P7G6fqcu5qrg9rjePM1iuEsQXrOnLYvMtnB1KvIlhABX-yXOp6HL6z1rL53Pv72m4jJSgDXqJZyVy_UeurzNivuosEbrUVemlIBZyY1FIyOzabfW70\/s640\/Sal%25C3%25B3n+Illunbe+Castellana+1.jpg\" style=\"margin-left: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"1068\" data-original-width=\"1600\" height=\"426\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiS837SveZzU6xX_-nwCWnYWXEZ7P7G6fqcu5qrg9rjePM1iuEsQXrOnLYvMtnB1KvIlhABX-yXOp6HL6z1rL53Pv72m4jJSgDXqJZyVy_UeurzNivuosEbrUVemlIBZyY1FIyOzabfW70\/s640\/Sal%25C3%25B3n+Illunbe+Castellana+1.jpg\" width=\"640\" \/><\/a><\/div>\n<div class=\"MsoNormal\">\n<span style=\"font-family: &quot;Arial&quot;,sans-serif\"><br \/><\/span><\/div>\n<div class=\"MsoNormal\">\n<span style=\"font-family: &quot;Arial&quot;,sans-serif\">Sus avales, no<br \/>\npod\u00eda ser de otra forma, los esperables de un parrillero vasco. <b>Esmerada<br \/>\nmateria prima seleccionada con rigor, recetas tradicionales y ese saber hacer<\/b><br \/>\nen la parrilla que, aunque a primera vista no parece complejo, es fundamental<br \/>\nen este tipo de elaboraci\u00f3n. Ah\u00ed radica el secreto, <b>buen g\u00e9nero bien cocinado<\/b>. <\/span><\/div>\n<div class=\"MsoNormal\">\n<span style=\"font-family: &quot;Arial&quot;,sans-serif\"><br \/><\/span><\/div>\n<div class=\"separator\" style=\"clear: both;text-align: center\">\n<a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjB73NcfPHDYK7JzmUj_LhTBP1lkCL6hyphenhyphentCuM-dBQKlKfdcaG3XIAdFbnzY2if0u-L03UO-leE-MnYP5n-MJH687NANqPs2ovwjWTNeGItP6WfExQX8b8hyeWKN-LWsDEfcq9-ImNSyXxA\/s640\/8d.ALCACHOFAS+FRITAS+CON+CIGALAS.+ILLUNBE.jpg\" style=\"margin-left: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"1031\" data-original-width=\"1600\" height=\"412\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjB73NcfPHDYK7JzmUj_LhTBP1lkCL6hyphenhyphentCuM-dBQKlKfdcaG3XIAdFbnzY2if0u-L03UO-leE-MnYP5n-MJH687NANqPs2ovwjWTNeGItP6WfExQX8b8hyeWKN-LWsDEfcq9-ImNSyXxA\/s640\/8d.ALCACHOFAS+FRITAS+CON+CIGALAS.+ILLUNBE.jpg\" width=\"640\" \/><\/a><\/div>\n<div class=\"MsoNormal\">\n<span style=\"font-family: &quot;Arial&quot;,sans-serif\"><br \/><\/span><\/div>\n<div class=\"MsoNormal\">\n<span style=\"font-family: &quot;Arial&quot;,sans-serif\">En ambos locales,<br \/>\nAlcobendas y Madrid, mantiene esa dualidad tan habitual en los asadores vascos.<br \/>\nPor un lado una <b>barra de pinchos<\/b> y raciones y por otro, una opci\u00f3n m\u00e1s pausada<br \/>\ny sosegada en el <b>comedor<\/b>.<\/span><\/div>\n<div class=\"MsoNormal\">\n<span style=\"font-family: &quot;Arial&quot;,sans-serif\"><br \/><\/span><\/div>\n<div class=\"separator\" style=\"clear: both;text-align: center\">\n<a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj1gMSLepLDssObH6-bHja7Fpgq3HFEKnc9zCE6z_kwlM0WQrgCTQFHpSRKIosAsFfIUdrpAq9Ux5mTDW7HPgwUhNB0zjgOBHaOj2NYX8ghAK-srJ7EpjMgAxe2Zopq5pNhM_evXRXmVdA\/s640\/BOLETUS+COCINADOS.JPG\" style=\"margin-left: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"1063\" data-original-width=\"1600\" height=\"424\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj1gMSLepLDssObH6-bHja7Fpgq3HFEKnc9zCE6z_kwlM0WQrgCTQFHpSRKIosAsFfIUdrpAq9Ux5mTDW7HPgwUhNB0zjgOBHaOj2NYX8ghAK-srJ7EpjMgAxe2Zopq5pNhM_evXRXmVdA\/s640\/BOLETUS+COCINADOS.JPG\" width=\"640\" \/><\/a><\/div>\n<div class=\"MsoNormal\">\n<span style=\"font-family: &quot;Arial&quot;,sans-serif\"><br \/><\/span><\/div>\n<div class=\"MsoNormal\">\n<span style=\"font-family: &quot;Arial&quot;,sans-serif\">Tras una<br \/>\nselecci\u00f3n de entrantes entre los que destacan una espectacular chistorra<br \/>\n(aperitivo casi obligado en cualquier asador que se precie), llegan unas<br \/>\nimpresionantes alcachofas fritas que se acompa\u00f1an de cigalitas; convincente<br \/>\ncontraste de sabores y texturas. Correctos los boletus con huevo que preceden a<br \/>\nun ravioli de txangurro todav\u00eda en pruebas y que con un menor tiempo cocci\u00f3n de<br \/>\nla pasta ganar\u00eda seguramente bastante.<\/span><\/div>\n<div class=\"MsoNormal\">\n<span style=\"font-family: &quot;Arial&quot;,sans-serif\"><br \/><\/span><\/div>\n<div class=\"separator\" style=\"clear: both;text-align: center\">\n<a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg2OthRXZ9XgVNjEoUWUSJ_AqZCA7aOAqIvK8lBJQf4fIG5YVTFD8knHTCVxAN0C9zpIGKF2ycm5UYlIOZpB5jIGLhlTrPWoJ5_RKtjfdbyegOBJNQRkw4ooHwMP1kz729npwXYDX1pezY\/s640\/Illunbe+Castellana+2.jpg\" style=\"margin-left: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"1068\" data-original-width=\"1600\" height=\"426\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg2OthRXZ9XgVNjEoUWUSJ_AqZCA7aOAqIvK8lBJQf4fIG5YVTFD8knHTCVxAN0C9zpIGKF2ycm5UYlIOZpB5jIGLhlTrPWoJ5_RKtjfdbyegOBJNQRkw4ooHwMP1kz729npwXYDX1pezY\/s640\/Illunbe+Castellana+2.jpg\" width=\"640\" \/><\/a><\/div>\n<div class=\"MsoNormal\">\n<span style=\"font-family: &quot;Arial&quot;,sans-serif\"><br \/><\/span><\/div>\n<div class=\"MsoNormal\">\n<span style=\"font-family: &quot;Arial&quot;,sans-serif\">En la secci\u00f3n<br \/>\nparrilla, un magn\u00edfico ejemplar de rape al que personalmente hubiera agradecido<br \/>\nun menor punto de parrilla (aunque el punto de carnes y pescados es algo<br \/>\ncompletamente subjetivo) es el perfecto anticipo a la esperada chuleta. En esta<br \/>\nocasi\u00f3n la protagonista pertenec\u00eda a una vaca rubia gallega de cuya maduraci\u00f3n<br \/>\nse ocupa personalmente <b>Aguinaga<\/b>. <b>Perfecta sin paliativos. <\/b><\/span><\/div>\n<div class=\"MsoNormal\">\n<span style=\"font-family: &quot;Arial&quot;,sans-serif\"><br \/><\/span><\/div>\n<div class=\"separator\" style=\"clear: both;text-align: center\">\n<a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgC6WnYvsoWPio7oZ7A1X_4Gj0pmvP3hKdRfohXXytYLb6GAN3oifYtjN2XOXcAN654FclLG-jZL5hU74NQU1KWJYPXAhmalMWr2YrUwDs9d3DYBa0LktagrcT-kbD4lLWndHaQGbP4uZw\/s640\/Terraza+Illunbe+Castellana+noche.jpg\" style=\"margin-left: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"1479\" data-original-width=\"1600\" height=\"590\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgC6WnYvsoWPio7oZ7A1X_4Gj0pmvP3hKdRfohXXytYLb6GAN3oifYtjN2XOXcAN654FclLG-jZL5hU74NQU1KWJYPXAhmalMWr2YrUwDs9d3DYBa0LktagrcT-kbD4lLWndHaQGbP4uZw\/s640\/Terraza+Illunbe+Castellana+noche.jpg\" width=\"640\" \/><\/a><\/div>\n<div class=\"MsoNormal\">\n<span style=\"font-family: &quot;Arial&quot;,sans-serif\"><br \/><\/span><\/div>\n<div class=\"MsoNormal\">\n<span style=\"font-family: &quot;Arial&quot;,sans-serif\">Postres todos<br \/>\nellos caseros -incluidos los helados- y una muy correcta de vinos lo convierten<br \/>\nen uno de esos lugares donde sentirse defraudado es complicado. Precios<br \/>\nconsecuentes con los que se ofrece. Perfecto para comidas de trabajo o<br \/>\nfamiliares de fin de semana. Dispone de una agradable terraza y de servicio de<br \/>\naparcacoches. \u00bfQu\u00e9 m\u00e1s se puede pedir?<\/span><\/div>\n<div class=\"MsoNormal\">\n<span style=\"font-family: &quot;Arial&quot;,sans-serif\"><br \/><\/span><\/div>\n<div class=\"MsoNormal\">\n<span style=\"font-family: &quot;Arial&quot;,sans-serif\"><a href=\"http:\/\/www.illunbe.com\/\">Visitar web de Illunbe<\/a><\/span><\/div>\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Hace ya m\u00e1s de quince a\u00f1os desde que Jos\u00e9 \u00c1ngel Aguinaga dejara su Guip\u00fazcoa natal para trasladar su negocio a Madrid. Primero en la zona empresarial de La Moraleja &#8211; Alcobendas junto al centro comercial Diversia, fue hace un par de a\u00f1os cuando decidi\u00f3 abrir una segunda casa en el paseo de la Castellana. El [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3581,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-3580","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>ILLUNBE, PARRILLA VASCA JUNTO A LA CASTELLANA - 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=3580\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"ILLUNBE, PARRILLA VASCA JUNTO A LA CASTELLANA - Gastro y Gourmet\" \/>\n<meta property=\"og:description\" content=\"Hace ya m\u00e1s de quince a\u00f1os desde que Jos\u00e9 \u00c1ngel Aguinaga dejara su Guip\u00fazcoa natal para trasladar su negocio a Madrid. Primero en la zona empresarial de La Moraleja &#8211; Alcobendas junto al centro comercial Diversia, fue hace un par de a\u00f1os cuando decidi\u00f3 abrir una segunda casa en el paseo de la Castellana. 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