{"id":3976,"date":"2019-09-06T04:30:00","date_gmt":"2019-09-06T02:30:00","guid":{"rendered":"http:\/\/gastroygourmet.com\/?p=3976"},"modified":"2026-09-20T12:27:34","modified_gmt":"2026-09-20T10:27:34","slug":"larumbe-tradicion-renovada","status":"publish","type":"post","link":"https:\/\/gastroygourmet.com\/?p=3976","title":{"rendered":"Larumbe, tradici\u00f3n renovada"},"content":{"rendered":"
\nHace unos meses el restaurante Larumbe<\/a> ha vuelto a su antiguo emplazamiento en la azotea del ABC Serrano, en lo que fuera la primera redacci\u00f3n del centenario diario. Despu\u00e9s de haber dejado dicho espacio reservado a eventos y celebraciones y haber trasladado el restaurante al 38 del Paseo de la Castellana, Larumbe<\/b> vuelve al m\u00edtico comedor que un d\u00eda fuera la sala de juntas del referido peri\u00f3dico.<\/span><\/div>\n
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\nAl frente como siempre, Pedro Larumbe,<\/b> un magn\u00edfico cocinero con una s\u00f3lida trayectoria que ha sabido mantener un nivel de cocina con una regularidad digna de elogio.<\/span><\/div>\n
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\nEl chef navarro que comenz\u00f3 su andadura profesional en El Molino de Puente Arce<\/b> en las afueras de la capital c\u00e1ntabra, pronto recal\u00f3 en un Madrid en un restaurante que en su tiempo fue m\u00edtico, Cabo Mayor<\/b> que especializado en cocina c\u00e1ntabra, se ubicaba en el local que desde hace a\u00f1os ocupa el asador Rubaiyat<\/b>, para pasar finalmente a su emplazamiento actual.<\/span><\/div>\n
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\nGalardonado en 1984 con el Premio Nacional de Gastronom\u00eda<\/b>, Larumbe<\/b> ha sabido dotar a su cocina de personalidad. Platos equilibrados y elegantes en los que juega con diferentes sabores y texturas sin dejar perder la esencia de esa materia prima que siempre es capital en sus creaciones.<\/span><\/div>\n
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\nComienza la cena con una selecci\u00f3n de aperitivos muy en l\u00ednea con lo que la carta ofrece. Resultona la tosta de sardina marinada con guacamole y brote de remolacha<\/i><\/b>; convincente el milhoja de foie y papaya caramelizada<\/i><\/b> y refrescante el ceviche de setas y mango.<\/i><\/b><\/span><\/div>\n
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\nContinuamos con un magn\u00edfico plato, Carpaccio de hongos con queso parmesano y helado de
\nmostaza<\/i><\/b>; un plato en el que el chef maneja con maestr\u00eda diferentes sabores que concluyen con una deliciosa amalgama en boca. Presentaci\u00f3n exquisita para uno de esos platos que inmediatamente denotan nivel.<\/span><\/div>\n
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\nEl <\/span>esp\u00e1rrago blanco embotado en la propia casa y servido con bogavante y salsa de marisco<\/i><\/b> es una de esas creaciones en las que <\/span>Larumbe<\/b> demuestra esa cocina elegante, refinada y con ese punto afrancesado que durante un tiempo fue vanguardia y ahora es tradici\u00f3n.<\/span><\/div>\n
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\nEntre los segundos el nivel no var\u00eda. Lubina salvaje con velo de curry rojo y salsa de jerez<\/i><\/b> y un espectacular tataki de wagyu con salsa de tamarindo<\/i><\/b> en el que la excelencia del producto se impone.<\/span><\/div>\n
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\nComo postre una acertada combinaci\u00f3n de obleas de pi\u00f1a con queso mascarpone, merengue y helado de mandarina <\/i><\/b>redondea una velada extraordinaria.<\/span><\/div>\n
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\nLa cocina de Pedro Larumbe<\/b> destila elegancia y sencillez, audacia y clasicismo<\/b>. Quiz\u00e1 sea esa mezcla de t\u00e9rminos aparentemente antag\u00f3nicos lo que la hace diferente y personal. Nos encontramos sin duda ante una de esas grandes casas a las que siempre apetece volver. <\/b>Atenci\u00f3n a su impresionante terraza en la azotea del ABC Serrano que es un magn\u00edfico emplazamiento para estas \u00faltimas semanas de verano.<\/span><\/div>\n
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Hace unos meses el restaurante Larumbe ha vuelto a su antiguo emplazamiento en la azotea del ABC Serrano, en lo que fuera la primera redacci\u00f3n del centenario diario. Despu\u00e9s de haber dejado dicho espacio reservado a eventos y celebraciones y haber trasladado el restaurante al 38 del Paseo de la Castellana, Larumbe vuelve al m\u00edtico […]<\/p>\n","protected":false},"author":1,"featured_media":3977,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-3976","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurantes"],"yoast_head":"\nLarumbe, tradici\u00f3n renovada - 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=3976\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Larumbe, tradici\u00f3n renovada - Gastro y Gourmet\" \/>\n<meta property=\"og:description\" content=\"Hace unos meses el restaurante Larumbe ha vuelto a su antiguo emplazamiento en la azotea del ABC Serrano, en lo que fuera la primera redacci\u00f3n del centenario diario. Despu\u00e9s de haber dejado dicho espacio reservado a eventos y celebraciones y haber trasladado el restaurante al 38 del Paseo de la Castellana, Larumbe vuelve al m\u00edtico […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gastroygourmet.com\/?p=3976\" \/>\n<meta property=\"og:site_name\" content=\"Gastro y Gourmet\" \/>\n<meta property=\"article:published_time\" content=\"2019-09-06T02:30:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-09-20T10:27:34+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gastroygourmet.com\/wp-content\/uploads\/2019\/09\/Carpaccio-de-hongos-con-queso-parmesano-y-helado-de-mostaza.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1242\" \/>\n\t<meta property=\"og:image:height\" content=\"1527\" \/>\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=\"2 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=3976#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=3976\"},\"author\":{\"name\":\"Javier Mun\u00e1rriz\",\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/#\\\/schema\\\/person\\\/759f602c8a80e8ab5993fcff8f17747f\"},\"headline\":\"Larumbe, tradici\u00f3n renovada\",\"datePublished\":\"2019-09-06T02:30:00+00:00\",\"dateModified\":\"2026-09-20T10:27:34+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=3976\"},\"wordCount\":492,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=3976#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/gastroygourmet.com\\\/wp-content\\\/uploads\\\/2019\\\/09\\\/Carpaccio-de-hongos-con-queso-parmesano-y-helado-de-mostaza.jpg\",\"articleSection\":[\"restaurantes\"],\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/gastroygourmet.com\\\/?p=3976#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=3976\",\"url\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=3976\",\"name\":\"Larumbe, tradici\u00f3n renovada - 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