{"id":3880,"date":"2017-04-06T05:30:00","date_gmt":"2017-04-06T03:30:00","guid":{"rendered":"http:\/\/gastroygourmet.com\/?p=3880"},"modified":"2026-09-20T12:25:38","modified_gmt":"2026-09-20T10:25:38","slug":"cachivache-la-propuesta-solida-de-una-neotaberna","status":"publish","type":"post","link":"https:\/\/gastroygourmet.com\/?p=3880","title":{"rendered":"Cachivache, la propuesta s\u00f3lida de una neotaberna"},"content":{"rendered":"
\nQue el concepto gastron\u00f3mico evoluciona no es ning\u00fan secreto. La tendencia, los propios usos y el l\u00f3gico trascurrir del tiempo est\u00e1n detr\u00e1s de todo ello. La cuesti\u00f3n es si esos nuevos conceptos mantienen la solidez que en principio se supone debiera tener cualquier local \u00abgastro\u00bb. Es verdad que hay tanta novedad donde se come tan mal que uno ya incluso empieza a cuestionarse si es necesario \u00abdar bien de comer\u00bb para que un restaurante funcione. En cualquier caso es agradable encontrarse con lugares que adoptando nuevas f\u00f3rmulas lo hacen impecablemente bien en el aspecto cocina. Cachivache Taberna es sin duda un claro ejemplo de ello.<\/b><\/span><\/div>\n
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\nCachivache <\/b>abri\u00f3 sus puertas en 2013 y lo hizo con un aspecto de taberna desenfada, de local a caballo entre la taberna cl\u00e1sico y el sitio de moda. Con una decoraci\u00f3n rompedora a cargo de Ping Pong
\nArquitectura<\/span><\/b>, responsable de
\nespacios de gran personalidad en Madrid como La Gabinoteca<\/b>, presenta un interiorismo diferente, actual y din\u00e1mico sustentado en materiales
\nnaturales en bruto<\/b> y con un dise\u00f1o que no deja indiferente. Con una distribuci\u00f3n  inspirada en un almac\u00e9n, se consigue el m\u00e1ximo aprovechamiento del espacio,
\ncreando un ambiente redondo y atrevido que huye de la formalidad y resulta
\nc\u00e1lido y atractivo. <\/span><\/span><\/div>\n
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\nAl frente de Cachivache los hermanos Aparicio ofrecen una propuesta basada en la tradici\u00f3n espa\u00f1ola m\u00e1s arraigada, una cocina sincera y elaborada<\/b> cuyo resultado final son siempre sabores reconocibles y muy ricos<\/b>. Javier selecciona los mejores productos de proximidad y anima diariamente el fuera de carta con platos de temporada entre los que siempre se encuentran uno o dos platos de cuchara.<\/span><\/div>\n
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\nEl tapeo m\u00e1s divertido como las patatas bravas, los torreznos o la
\nensaladilla rusa conviven en perfecta armon\u00eda con recetas internacionales como
\nlos curris- el Massaman de carrilleras o 
\nel verde de pollo de campo- los rollitos de cordero con raita de de
\nyogurt o el goulash de b\u00fafalo de agua<\/b>. Adem\u00e1s destaca la selecci\u00f3n de cocas
\nde temporada, las alb\u00f3ndigas de
\nbutifarra del Valle de Ar\u00e1n con salsa de trufa o las habitas con chipirones y
\nvieiras<\/b>, entre otras propuestas. La gran triunfadora en el apartado de
\npostres es la original Torrija de Sobao pasiego \u201cEl Macho\u201d.<\/span><\/span><\/div>\n
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\nCachivache Taberna ofrece multitud de posibilidades
\ny espacios diferentes para el disfrute gastron\u00f3mico. <\/b><\/span>La amplia barra, con dos zonas de mesas altas permite tapear, alternar,
\ntomar el aperitivo o las primeras copas con los amigos. La zona del comedor es
\npara ir sin prisas y degustar de manera relajada de la cocina de Javier y, por
\n\u00faltimo su terraza (abierta s\u00f3lo en temporada), llena de color y atractivo que
\npermite disfrutar de la experiencia Cachivache al aire libre. <\/span><\/span><\/span><\/div>\n
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\nCachivache <\/span>se ha convertido desde su apertura en sitio de referencia de la buena
\ncocina, el buen ambiente y los precios m\u00e1s que asequibles. <\/b>Desde hace un par de a\u00f1os Cachivache Taberna <\/b>tiene su secuela en el barrio de Retiro con La Raquetista <\/b>el segundo local de los hermanos Aparicio.<\/b><\/span><\/div>\n
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\nVisitar web de Cachivache Taberna<\/a><\/span><\/div>\n
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\n<\/b><\/span><\/div>\n","protected":false},"excerpt":{"rendered":"

Que el concepto gastron\u00f3mico evoluciona no es ning\u00fan secreto. La tendencia, los propios usos y el l\u00f3gico trascurrir del tiempo est\u00e1n detr\u00e1s de todo ello. La cuesti\u00f3n es si esos nuevos conceptos mantienen la solidez que en principio se supone debiera tener cualquier local \u00abgastro\u00bb. Es verdad que hay tanta novedad donde se come tan […]<\/p>\n","protected":false},"author":1,"featured_media":3881,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-3880","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurantes"],"yoast_head":"\nCachivache, la propuesta s\u00f3lida de una neotaberna - 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=3880\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cachivache, la propuesta s\u00f3lida de una neotaberna - Gastro y Gourmet\" \/>\n<meta property=\"og:description\" content=\"Que el concepto gastron\u00f3mico evoluciona no es ning\u00fan secreto. La tendencia, los propios usos y el l\u00f3gico trascurrir del tiempo est\u00e1n detr\u00e1s de todo ello. La cuesti\u00f3n es si esos nuevos conceptos mantienen la solidez que en principio se supone debiera tener cualquier local \u00abgastro\u00bb. 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