{"id":4341,"date":"2018-01-25T18:08:00","date_gmt":"2018-01-25T16:08:00","guid":{"rendered":"http:\/\/gastroygourmet.com\/?p=4341"},"modified":"2026-09-20T12:32:00","modified_gmt":"2026-09-20T10:32:00","slug":"cinco-opciones-de-cuchareo-para-sobrevivir-al-invierno","status":"publish","type":"post","link":"https:\/\/gastroygourmet.com\/?p=4341","title":{"rendered":"Cinco opciones de cuchareo para sobrevivir al invierno"},"content":{"rendered":"<div style=\"text-align: justify\">\n<span style=\"font-family: Arial, Helvetica, sans-serif\">No me gusta el fr\u00edo. Lo reconozco. Cada d\u00eda me gusta m\u00e1s el solecito, el calor, el terraceo, las gafas de sol y la playa (aunque sea a 400 kil\u00f3metros de distancia). Pero si tuviera que ver la cara positiva a los meses de fr\u00edo (siempre hay que tratar de ver la cara positiva a todo, aunque a veces cueste bastante), de lo poco que \u00absalvar\u00eda\u00bb del invierno ser\u00eda su gastronom\u00eda. <b>En esos d\u00edas fr\u00edos pocas cosas tan reconfortantes como sentarse a una mesa y disfrutar de esos platos de toda la vida, pucheros sin adornos ni disfraces en los que refugiarse y cuchara a cuchara sentir como el invierno se diluye<\/b>. Hoy os damos <b>cinco opciones<\/b> para sobrellevar enero.<\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Arial, Helvetica, 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\/AVvXsEixt0bo1iolIaTgd3_iQtfF9DssAVNwUxsTbVwg7QfhGbzMkdUPreJ_DfkCYnfXxjiAdFim5G4YEzOz1QgdGx0ERgTdIga19P42GJ6wSncI5CokGGS8dm1XNqOczmSqek9vbb9Y83X0nxs\/s640\/cocido_102016.jpg\" style=\"margin-left: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"238\" data-original-width=\"320\" height=\"476\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEixt0bo1iolIaTgd3_iQtfF9DssAVNwUxsTbVwg7QfhGbzMkdUPreJ_DfkCYnfXxjiAdFim5G4YEzOz1QgdGx0ERgTdIga19P42GJ6wSncI5CokGGS8dm1XNqOczmSqek9vbb9Y83X0nxs\/s640\/cocido_102016.jpg\" width=\"640\" \/><\/a><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Arial, Helvetica, sans-serif\"><br \/><\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Arial, Helvetica, sans-serif\">1.- <b>LA CLAVE:<\/b> Este restaurante de reciente apertura adem\u00e1s de una interesante carta ofrece un magn\u00edfico cocido madrile\u00f1o que tiene la particularidad de servirse en <b>cuatro vuelcos<\/b>. Y es que a los tradicionales tres vuelcos (sopa, garbanzos y carnes) a\u00f1ade un cuarto que consiste en una sabros\u00edsima <b><i>croqueta de pring\u00e1<\/i><\/b> que seg\u00fan cuentan acompa\u00f1aba los cocidos antiguamente en algunos pueblos de la sierra madrile\u00f1a. Todo un descubrimiento. En los bajos del restaurante y perteneciente a los mismos propietarios se encuentra <b>El Secreto de Vel\u00e1zquez<\/b>, una antigua carboner\u00eda del barrio de Salamanca reconvertida en la actualidad en cocteler\u00eda.&nbsp; (<\/span><span style=\"background-color: white;color: #222222;font-family: arial, sans-serif\">Calle de Vel\u00e1zquez, 22, 28001 Madrid)<\/span><\/div>\n<div class=\"separator\" style=\"clear: both;text-align: center\">\n<a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi39HP_pTlhKjo42UNP0bCBwxdN0ULEFp1VWXftrJl446opEsGmB-LjTS8dJsscV0gEgPI-buAE3EkXp6PREraVPtckNPTY1G34_ME0_Jpu659rhL5RluTZiP7mXCV1tvvviz_aM7hPb04\/s400\/cocido_mini.jpg\" style=\"clear: left;float: left;margin-bottom: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"828\" data-original-width=\"600\" height=\"400\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi39HP_pTlhKjo42UNP0bCBwxdN0ULEFp1VWXftrJl446opEsGmB-LjTS8dJsscV0gEgPI-buAE3EkXp6PREraVPtckNPTY1G34_ME0_Jpu659rhL5RluTZiP7mXCV1tvvviz_aM7hPb04\/s400\/cocido_mini.jpg\" width=\"288\" \/><\/a><\/div>\n<div style=\"text-align: justify\">\n<span style=\"background-color: white;color: #222222;font-family: arial, sans-serif\"><br \/><\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"background-color: white;color: #222222;font-family: arial, sans-serif\">2.- <b>TABERNA Y MEDIA<\/b>: Tras muchos a\u00f1os en los fogones de Grupo Lezama, el cocinero <b>Jos\u00e9 Luis Martinez<\/b> inaugur\u00f3 hace un par de temporadas su proyecto personal en el madrile\u00f1o barrio de Retiro, <b>Taberna y Media<\/b>. Cocina cl\u00e1sica de impecable ejecuci\u00f3n con alg\u00fan que otro gui\u00f1o m\u00e1s actual (su salm\u00f3n marinado al gin tonic es impresionante), sirve un<b> cocido madrile\u00f1o<\/b> de lunes a viernes que se sit\u00faa entre los mejores de la capital. Una estupenda sopa convenientemente desgrasada (lo cual se agradece sobre todo a la hora de la digesti\u00f3n) da paso a unos garbanzos con un perfecto punto de cocci\u00f3n acompa\u00f1ado de las tradicionales carnes del cocido. Un consejo, a la hora de armonizar con vino el cocido pedir opini\u00f3n a Jos\u00e9 Luis que os descubrir\u00e1 que hay mucha vida m\u00e1s all\u00e1 de las tradicionales denominaciones de origen. (<\/span><span style=\"background-color: white;color: #222222;font-family: arial, sans-serif\">Calle de Lope de Rueda, 30, 28009 Madrid)<\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"background-color: white;color: #222222;font-family: arial, sans-serif\"><br \/><\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"background-color: white\"><span style=\"color: #222222;font-family: arial, sans-serif\">3.- <b>LA HOJA: <\/b>El mismo d\u00eda que aquel guardia civil llamado tejero entraba en el Congreso de Diputados pistola en mano, <b>Paco Rodr\u00edguez<\/b> inauguraba&nbsp;el restaurante La Hoja (La Fueya en asturiano) en Madrid. Son, por tanto, 37 a\u00f1os sirviendo cocina tradicional asturiana. <b>La Hoja es sobre todo un restaurante de invierno<\/b> (lo cual no quiere decir que en verano no pueda disfrutarse), pero es que su fabada, su pote, sus espectaculares cachopos o sus callos (entre los mejores de la capital) parecen haber sido dise\u00f1ados a medida para los fr\u00edos meses de invierno. (<\/span><\/span><span style=\"background-color: white;color: #222222;font-family: arial, sans-serif\">Calle Dr. Castelo, 48, 28009 Madrid)<\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"background-color: white;color: #222222;font-family: arial, 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\/AVvXsEgqDn9rmnBL1203m0tH0mTFIWUwvUPR-vz1hDEvR7bFfq_xl498tU6epwP5cGzS0FHHb3N76YQZ1OSqnzyrS6ABu1gJaqJ_5KovUpj4iQy0HH4OMXqdcyl8lcw_MDin9j_-eJFr3V0-BNA\/s640\/LaHoja.jpg\" style=\"margin-left: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"1072\" data-original-width=\"1600\" height=\"428\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgqDn9rmnBL1203m0tH0mTFIWUwvUPR-vz1hDEvR7bFfq_xl498tU6epwP5cGzS0FHHb3N76YQZ1OSqnzyrS6ABu1gJaqJ_5KovUpj4iQy0HH4OMXqdcyl8lcw_MDin9j_-eJFr3V0-BNA\/s640\/LaHoja.jpg\" width=\"640\" \/><\/a><\/div>\n<div style=\"text-align: justify\">\n<span style=\"background-color: white;color: #222222;font-family: arial, sans-serif\"><br \/><\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"background-color: white;color: #222222;font-family: arial, sans-serif\">4.- <b>TABERNA LA CRUZADA<\/b>: Abri\u00f3 sus puertas en 1827 (aunque posteriormente estuvo cerrada durante bastante tiempo) y cuenta la leyenda que era la taberna preferida de <b>Alfonso XII<\/b>. De hecho conservan en una vitrina la copa en la que habitualmente beb\u00eda el monarca). En la actualidad es gestionado por la periodista de Telemadrid <b>Laura Gomez Vega<\/b> que ha conseguido servir uno de los cocidos m\u00e1s completos de Madrid. Atenci\u00f3n a su barra de bar que es toda una obra de arte. (<\/span><span style=\"background-color: white;color: #222222;font-family: arial, sans-serif\">Calle de la Amnistia, 3, 28013 Madrid)<\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"background-color: white;color: #222222;font-family: arial, 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\/AVvXsEiLuSWVhNpaiyVT7EYrk70lp_x_epskBydyNGMNFzqQmo95b_luVxUyr6GU__q6Bbf1qCWwqp_hFmj9biRt6NgtyfvoZ2Skjp2z3CVvNzLqsSm1SwMrZ2-4h-QdwcidPfbBRfWLhiKS_cI\/s640\/img_2512.jpg\" style=\"margin-left: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"467\" data-original-width=\"700\" height=\"426\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiLuSWVhNpaiyVT7EYrk70lp_x_epskBydyNGMNFzqQmo95b_luVxUyr6GU__q6Bbf1qCWwqp_hFmj9biRt6NgtyfvoZ2Skjp2z3CVvNzLqsSm1SwMrZ2-4h-QdwcidPfbBRfWLhiKS_cI\/s640\/img_2512.jpg\" width=\"640\" \/><\/a><\/div>\n<div style=\"text-align: justify\">\n<span style=\"background-color: white;color: #222222;font-family: arial, sans-serif\"><br \/><\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"background-color: white\"><span style=\"color: #222222;font-family: arial, sans-serif\">5.- <b>EL CHAROL\u00c9S<\/b>: La ultima pista la damos fuera de la capital. Y es que para muchos el mejor cocido de la comunidad de Madrid se sirve en <b>San Lorenzo de El Escorial.<\/b> All\u00ed desde 1977, <b>Manolo M\u00ednguez<\/b> ofrece un sensacional cocido en el que cada ingrediente est\u00e1 seleccionado con el m\u00e1ximo esmero. Su tocino de Ver\u00edn es absolutamente \u00fanico. Eso s\u00ed, la calidad se paga. \u00fanicamente&nbsp;se ofrece lunes, mi\u00e9rcoles y viernes, a\u00fan as\u00ed la excursi\u00f3n&nbsp;merece la pena. Para \u00abpreparar\u00bb el viaje de vuelta, el cocido consluye con una ensalada de pamplinas o berujas que se agradece. (<\/span><\/span><span style=\"background-color: white;color: #222222;font-family: arial, sans-serif\">Calle Floridablanca, 24, 28200 San Lorenzo de El Escorial, Madrid)<\/span><\/div>\n","protected":false},"excerpt":{"rendered":"<p>No me gusta el fr\u00edo. Lo reconozco. Cada d\u00eda me gusta m\u00e1s el solecito, el calor, el terraceo, las gafas de sol y la playa (aunque sea a 400 kil\u00f3metros de distancia). Pero si tuviera que ver la cara positiva a los meses de fr\u00edo (siempre hay que tratar de ver la cara positiva a [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-4341","post","type-post","status-publish","format-standard","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>Cinco opciones de cuchareo para sobrevivir al invierno - 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=4341\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cinco opciones de cuchareo para sobrevivir al invierno - Gastro y Gourmet\" \/>\n<meta property=\"og:description\" content=\"No me gusta el fr\u00edo. Lo reconozco. Cada d\u00eda me gusta m\u00e1s el solecito, el calor, el terraceo, las gafas de sol y la playa (aunque sea a 400 kil\u00f3metros de distancia). Pero si tuviera que ver la cara positiva a los meses de fr\u00edo (siempre hay que tratar de ver la cara positiva a [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gastroygourmet.com\/?p=4341\" \/>\n<meta property=\"og:site_name\" content=\"Gastro y Gourmet\" \/>\n<meta property=\"article:published_time\" content=\"2018-01-25T16:08:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-09-20T10:32:00+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEixt0bo1iolIaTgd3_iQtfF9DssAVNwUxsTbVwg7QfhGbzMkdUPreJ_DfkCYnfXxjiAdFim5G4YEzOz1QgdGx0ERgTdIga19P42GJ6wSncI5CokGGS8dm1XNqOczmSqek9vbb9Y83X0nxs\/s640\/cocido_102016.jpg\" \/>\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=\"4 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=4341#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=4341\"},\"author\":{\"name\":\"Javier Mun\u00e1rriz\",\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/#\\\/schema\\\/person\\\/759f602c8a80e8ab5993fcff8f17747f\"},\"headline\":\"Cinco opciones de cuchareo para sobrevivir al invierno\",\"datePublished\":\"2018-01-25T16:08:00+00:00\",\"dateModified\":\"2026-09-20T10:32:00+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=4341\"},\"wordCount\":717,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=4341#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/blogger.googleusercontent.com\\\/img\\\/b\\\/R29vZ2xl\\\/AVvXsEixt0bo1iolIaTgd3_iQtfF9DssAVNwUxsTbVwg7QfhGbzMkdUPreJ_DfkCYnfXxjiAdFim5G4YEzOz1QgdGx0ERgTdIga19P42GJ6wSncI5CokGGS8dm1XNqOczmSqek9vbb9Y83X0nxs\\\/s640\\\/cocido_102016.jpg\",\"articleSection\":[\"restaurantes\"],\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/gastroygourmet.com\\\/?p=4341#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=4341\",\"url\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=4341\",\"name\":\"Cinco opciones de cuchareo para sobrevivir al invierno - 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Lo reconozco. Cada d\u00eda me gusta m\u00e1s el solecito, el calor, el terraceo, las gafas de sol y la playa (aunque sea a 400 kil\u00f3metros de distancia). Pero si tuviera que ver la cara positiva a los meses de fr\u00edo (siempre hay que tratar de ver la cara positiva a [&hellip;]","og_url":"https:\/\/gastroygourmet.com\/?p=4341","og_site_name":"Gastro y Gourmet","article_published_time":"2018-01-25T16:08:00+00:00","article_modified_time":"2026-09-20T10:32:00+00:00","og_image":[{"url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEixt0bo1iolIaTgd3_iQtfF9DssAVNwUxsTbVwg7QfhGbzMkdUPreJ_DfkCYnfXxjiAdFim5G4YEzOz1QgdGx0ERgTdIga19P42GJ6wSncI5CokGGS8dm1XNqOczmSqek9vbb9Y83X0nxs\/s640\/cocido_102016.jpg","type":"","width":"","height":""}],"author":"Javier Mun\u00e1rriz","twitter_card":"summary_large_image","twitter_misc":{"Escrito por":"Javier Mun\u00e1rriz","Tiempo de lectura":"4 minutos"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/gastroygourmet.com\/?p=4341#article","isPartOf":{"@id":"https:\/\/gastroygourmet.com\/?p=4341"},"author":{"name":"Javier Mun\u00e1rriz","@id":"https:\/\/gastroygourmet.com\/#\/schema\/person\/759f602c8a80e8ab5993fcff8f17747f"},"headline":"Cinco opciones de cuchareo para sobrevivir al invierno","datePublished":"2018-01-25T16:08:00+00:00","dateModified":"2026-09-20T10:32:00+00:00","mainEntityOfPage":{"@id":"https:\/\/gastroygourmet.com\/?p=4341"},"wordCount":717,"commentCount":0,"image":{"@id":"https:\/\/gastroygourmet.com\/?p=4341#primaryimage"},"thumbnailUrl":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEixt0bo1iolIaTgd3_iQtfF9DssAVNwUxsTbVwg7QfhGbzMkdUPreJ_DfkCYnfXxjiAdFim5G4YEzOz1QgdGx0ERgTdIga19P42GJ6wSncI5CokGGS8dm1XNqOczmSqek9vbb9Y83X0nxs\/s640\/cocido_102016.jpg","articleSection":["restaurantes"],"inLanguage":"es","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/gastroygourmet.com\/?p=4341#respond"]}]},{"@type":"WebPage","@id":"https:\/\/gastroygourmet.com\/?p=4341","url":"https:\/\/gastroygourmet.com\/?p=4341","name":"Cinco opciones de cuchareo para sobrevivir al invierno - 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