{"id":4210,"date":"2017-11-24T06:30:00","date_gmt":"2017-11-24T04:30:00","guid":{"rendered":"http:\/\/gastroygourmet.com\/?p=4210"},"modified":"2026-09-20T12:30:11","modified_gmt":"2026-09-20T10:30:11","slug":"vuelven-las-feijoadas-a-rubaiyat-menu-de-accion-de-gracias-y-menus-navidenos","status":"publish","type":"post","link":"https:\/\/gastroygourmet.com\/?p=4210","title":{"rendered":"Vuelven las feijoadas a Rubaiyat, Men\u00fa de Acci\u00f3n de Gracias y men\u00fas navide\u00f1os"},"content":{"rendered":"
\nNo hay invierno sin oto\u00f1o previo, aunque este a\u00f1o el verano no termine de despedirse; ni hay oto\u00f1o sin feijoada. Llevo a\u00f1os diciendo que el punto de inflexi\u00f3n entre el verano y el oto\u00f1o no lo marca ni el 21 de septiembre, ni el cambio de hora, ni tan siquiera el cambio de armario. Es la feijoada de Rubaiyat la que indica que ha llegado el momento de dar la definitiva bienvenida a la estaci\u00f3n.<\/b><\/span><\/div>\n
\n
<\/b><\/span><\/div>\n
\n<\/a><\/div>\n


<\/span><\/span>
\n
<\/span><\/span><\/p>\n

\n<\/div>\n
\n<\/a><\/div>\n
\nEl plato nacional de Brasil, proveniente de los esclavos de la \u00e9poca colonial, alcanza aqu\u00ed su m\u00e1xima expresi\u00f3n cada s\u00e1bado, desde hace 9 a\u00f1os, habi\u00e9ndose convertido en un cl\u00e1sico de la capital y en una cita que se anota en las agendas de la clientela habitual.<\/span><\/div>\n
\n
<\/span><\/div>\n
\nLa \u201cfeijoada\u201d tiene como
\nprotagonistas los frijoles o jud\u00edas pintas con arroz<\/b>. Se acompa\u00f1an de una
\nvariedad de excelentes carnes de cerdo, chorizos,
\nsalchichas, solomillo, lomo adobado, chuletas, manitas, lengua, rabo y  \u201cfarofa\u201d
\n(otra cl\u00e1sica receta a base de harina de mandioca, huevos, carne seca y
\nperejil)<\/span>. En Rubaiyat todo ello se termina de cocinar
\nen vivo en cazuelas de cobre a la vista de los comensales, que pueden servirse
\na voluntad<\/b>  acudiendo al centro de la
\nsala, donde se sit\u00faa esta contundente y humeante estaci\u00f3n repleta de sabores y
\ncolores, \u00fanica en Espa\u00f1a. Su precio es de <\/span>27,50
\neuros por adulto y 15<\/b> por ni\u00f1o.<\/b><\/span><\/span><\/div>\n

<\/span><\/p>\n

\n<\/div>\n
\n <\/span>Precisamente <\/span>la sala se renueva esta
\ntemporada<\/b>. El art\u00edfice del cambio de interiorismo ha sido el estudio  <\/span>The Warehouse Design<\/b>, encabezado por
\n<\/span>Alberto Zarza,<\/b> que ha dado un giro a su imagen sin perder el toque que
\ndistingue a los <\/span>nueve restaurantes de Rubaiyat en todo el mundo<\/b>. La entrada ha
\ncambiado y se sit\u00faa ahora en la misma calle Juan Ram\u00f3n Jim\u00e9nez 37, aportando
\nuna mayor visibilidad. Nada m\u00e1s cruzar sus puertas, nos recibe una gran barra
\npara esperar tomando alguno de sus nuevos y creativos c\u00f3cteles, dise\u00f1ados por
\nel \u201cbartender\u201d <\/span>Francisco Costa<\/b>, otro fichaje del grupo. <\/span><\/div>\n
\n
<\/span><\/span><\/div>\n
\n<\/a><\/div>\n
\nLos colores han sido especialmente
\ncuidados y seleccionados: blancos, grises, tierras y azules, proporcionan
\n equilibrio y coherencia al ambiente <\/b>. Aparecen nuevas zonas donde grandes
\nsof\u00e1s y vegetaci\u00f3n aportan un toque distintivo y acogedor, acompa\u00f1ado al mismo
\ntiempo de un dise\u00f1o ecl\u00e9ctico muy actual.<\/span><\/div>\n
\n<\/div>\n
\n <\/span>Junto con la \u201cfeijoada\u201d de siempre, Mariana
\nArgeoli, la nueva chef del restaurante, <\/b>asesorada por el reci\u00e9n estrenado
\ncocinero ejecutivo del grupo a nivel internacional, el renombrado Daniel
\nRedondo<\/b>, ha agregado deliciosos platos estacionales para el oto\u00f1o en la carta.<\/b>
\nAlgunos de ellos suenan tan bien como saben y son <\/span>el bogavante con parmentier de patata y trompetas
\nde la muerte; la crema de calabaza con vieiras y fruta de la pasi\u00f3n; los
\npinchos de sobrasada y queso manchego al horno; o el pulpo en la brasa con
\naceite de picada, pur\u00e9 de batata y cebolla asada.<\/span><\/div>\n
\n<\/div>\n

<\/p>\n

\nEs habitual en Rubaiyat
\nMadrid celebrar el <\/span>Men\u00fa de Acci\u00f3n de Gracias<\/span><\/b> el d\u00eda 23 de noviembre. Tambi\u00e9n
\neste a\u00f1o tendr\u00e1 lugar con un men\u00fa que comienza con aperitivo, la crema de
\ncalabaza y el imprescindible pavo asado. <\/span><\/div>\n
\n
<\/span><\/div>\n
\nEl restaurante cuenta, asimismo, con excelentes
\nmen\u00fas para grupos de cara a las comidas previas a Navidad (a partir de 39
\neuros), as\u00ed como una fant\u00e1stica propuesta para la noche de fin de a\u00f1o, muy
\nbasada en todos estos nuevos platos, a un precio de <\/span>165 euros.<\/span><\/div>\n
\n
<\/a><\/span><\/div>\n
\nVisitar web de Rubaiyat<\/a><\/span><\/div>\n
\n<\/div>\n","protected":false},"excerpt":{"rendered":"

No hay invierno sin oto\u00f1o previo, aunque este a\u00f1o el verano no termine de despedirse; ni hay oto\u00f1o sin feijoada. Llevo a\u00f1os diciendo que el punto de inflexi\u00f3n entre el verano y el oto\u00f1o no lo marca ni el 21 de septiembre, ni el cambio de hora, ni tan siquiera el cambio de armario. Es […]<\/p>\n","protected":false},"author":1,"featured_media":4211,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-4210","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronoticias"],"yoast_head":"\nVuelven las feijoadas a Rubaiyat, Men\u00fa de Acci\u00f3n de Gracias y men\u00fas navide\u00f1os - 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=4210\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Vuelven las feijoadas a Rubaiyat, Men\u00fa de Acci\u00f3n de Gracias y men\u00fas navide\u00f1os - Gastro y Gourmet\" \/>\n<meta property=\"og:description\" content=\"No hay invierno sin oto\u00f1o previo, aunque este a\u00f1o el verano no termine de despedirse; ni hay oto\u00f1o sin feijoada. Llevo a\u00f1os diciendo que el punto de inflexi\u00f3n entre el verano y el oto\u00f1o no lo marca ni el 21 de septiembre, ni el cambio de hora, ni tan siquiera el cambio de armario. 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