{"id":4602,"date":"2019-07-07T05:30:00","date_gmt":"2019-07-07T03:30:00","guid":{"rendered":"http:\/\/gastroygourmet.com\/?p=4602"},"modified":"2026-09-20T12:36:34","modified_gmt":"2026-09-20T10:36:34","slug":"ramses-se-reinventa-con-arzak-instructions","status":"publish","type":"post","link":"https:\/\/gastroygourmet.com\/?p=4602","title":{"rendered":"Rams\u00e9s se reinventa con Arzak Instructions"},"content":{"rendered":"<div style=\"text-align: justify\">\n<span style=\"font-family: &quot;arial&quot; , &quot;helvetica&quot; , sans-serif\"><a href=\"https:\/\/www.ramseslife.com\/\" target=\"_blank\">Rams\u00e9s<\/a> es uno de esos locales que todo el mundo conoce; si no por haber estado, por haber pasado por su puerta, haber tomado algo en su privilegiada terraza o al menos haber o\u00eddo hablar de \u00e9l. Y no me refiero solo a madrile\u00f1os sino a cualquier visitante de nuestra ciudad. Su excepcional situaci\u00f3n en la plaza de la Independencia, frente a la puerta de Alcal\u00e1 (donde por cierto acaba de aterrizar el omnipresente <b>Sandro Silva<\/b> con <b>Aarde<\/b>, su \u00faltimo proyecto en Madrid seg\u00fan palabras del propio Sandro)&nbsp; y su espectacular decoraci\u00f3n a cargo de <b>Philippe Starck<\/b> han sido -y son- objeto de las m\u00faltiples visitas a <b>Rams\u00e9s<\/b>. En cuanto a su gastronom\u00eda ha habido opiniones para todos los gustos , como suele ocurrir en cualquier faceta de la vida.<\/span><br \/>\n<span style=\"font-family: &quot;arial&quot; , &quot;helvetica&quot; , sans-serif\"><br \/><\/span><\/div>\n<div style=\"text-align: justify\">\n<div class=\"separator\" style=\"clear: both;text-align: center\">\n<a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi9p8jFKZgf4TpuOFO41iXiRuqNO6AYVa_IBszYiDeL950Xk9FCAgZwCV20qzLdrILIHEvoG2CihPWM80lWkGmJEZiw8eFLe8Juaq0UJmqY7-axKGjju-HIYK5TUj8EoQDSQmJsTzI4O2g\/s640\/RAMSES+SALAS+07.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\/AVvXsEi9p8jFKZgf4TpuOFO41iXiRuqNO6AYVa_IBszYiDeL950Xk9FCAgZwCV20qzLdrILIHEvoG2CihPWM80lWkGmJEZiw8eFLe8Juaq0UJmqY7-axKGjju-HIYK5TUj8EoQDSQmJsTzI4O2g\/s640\/RAMSES+SALAS+07.jpg\" width=\"640\" \/><\/a><\/div>\n<p><span style=\"font-family: &quot;arial&quot; , &quot;helvetica&quot; , sans-serif\"><br \/><\/span><\/div>\n<div style=\"text-align: justify\">\n<div class=\"separator\" style=\"clear: both;text-align: center\">\n<a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjSHWgqnK5zz1wxpraQfmPPU6FW2V-0Q7Kn3rjWydZmc9I396V2ZYvbK_aqoQmEatEBQ9Q85jb_ko9ZZdhLg5y8OcL_WQS7T9OG-TInsG9qgswYL_B_s-NyVoyn8n8uhfUBtMpQWK2LQ8o\/s320\/Sergio%252C+chef+ejecutivo%252C+Mikel+Sorazu+y+Xabier+Gutierrez+de+Arzak+Instructions.jpg\" style=\"clear: left;float: left;margin-bottom: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"1144\" data-original-width=\"1600\" height=\"228\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjSHWgqnK5zz1wxpraQfmPPU6FW2V-0Q7Kn3rjWydZmc9I396V2ZYvbK_aqoQmEatEBQ9Q85jb_ko9ZZdhLg5y8OcL_WQS7T9OG-TInsG9qgswYL_B_s-NyVoyn8n8uhfUBtMpQWK2LQ8o\/s320\/Sergio%252C+chef+ejecutivo%252C+Mikel+Sorazu+y+Xabier+Gutierrez+de+Arzak+Instructions.jpg\" width=\"320\" \/><\/a><\/div>\n<p><span style=\"font-family: &quot;arial&quot; , &quot;helvetica&quot; , sans-serif\">Recientemente <b>Rams\u00e9s <\/b>ha decidido dar un nuevo impulso a su gastronom\u00eda y para ello ha recurrido a la sociedad<b> Arzak Instructions<\/b>, una sociedad que fundada en 2009 se dedica a asesoras proyectos hosteleros teniendo detr\u00e1s los nombres de <b>Juan Mari Arzak<\/b>, su hija <b>Elena <\/b>y tres personas de su I +&nbsp; D <b>(Xabier Guti\u00e9rrez, Mikel Sorazu e Igor Zalaca\u00edn<\/b>).<\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: &quot;arial&quot; , &quot;helvetica&quot; , sans-serif\"><br \/><\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: &quot;arial&quot; , &quot;helvetica&quot; , sans-serif\">No se trata -y es conveniente dejarlo claro para que nadie se llame a enga\u00f1o- de replicar los platos m\u00e1s representativos del chef donostiarra, sino de <b>plasmar sus influencias <\/b>en un men\u00fa degustaci\u00f3n que va cambiando y que convive con el resto de la propuesta del restaurante.<\/span><br \/>\n<span style=\"font-family: &quot;arial&quot; , &quot;helvetica&quot; , sans-serif\"><br \/><\/span><\/div>\n<div style=\"text-align: justify\">\n<div class=\"separator\" style=\"clear: both;text-align: center\">\n<a href=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2019\/07\/27022019-IMG_0931.jpg\" style=\"margin-left: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"1081\" data-original-width=\"1600\" height=\"432\" src=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2019\/07\/27022019-IMG_0931.jpg\" width=\"640\" \/><\/a><\/div>\n<p><span style=\"font-family: &quot;arial&quot; , &quot;helvetica&quot; , sans-serif\"><br \/><\/span><\/div>\n<div style=\"text-align: justify\">\n<div class=\"separator\" style=\"clear: both;text-align: center\">\n<a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgKkY6OmjU6O392vFR8OTNZp7uElHlS3ooHvNKtdo0ANFQKK_BmHwByyoZPFS2DKN4j1GfYDOl6pKUHOzZyohaHd3t_hY4ofLUdBubW5Tgx2PuXqnL537zba1AFO1PYRHq8h93ztem1Wq4\/s320\/Rebeli+%25C2%25A6n+en+la+granja.jpg\" style=\"clear: right;float: right;margin-bottom: 1em;margin-left: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"1067\" data-original-width=\"1600\" height=\"213\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgKkY6OmjU6O392vFR8OTNZp7uElHlS3ooHvNKtdo0ANFQKK_BmHwByyoZPFS2DKN4j1GfYDOl6pKUHOzZyohaHd3t_hY4ofLUdBubW5Tgx2PuXqnL537zba1AFO1PYRHq8h93ztem1Wq4\/s320\/Rebeli+%25C2%25A6n+en+la+granja.jpg\" width=\"320\" \/><\/a><\/div>\n<p><span style=\"font-family: &quot;arial&quot; , &quot;helvetica&quot; , sans-serif\">El d\u00eda de nuestra visita el men\u00fa comenz\u00f3 con dos aperitivos m\u00e1s que correctos, los <b><i>\u00abhuevos fritos a nuestra manera\u00bb<\/i><\/b> y una versi\u00f3n del cl\u00e1sico <b><i>mejill\u00f3n tigre<\/i><\/b> en forma de croqueta. Como entrante una original <b><i>ensalada de cannabis<\/i><\/b>, elaborada con c\u00e1\u00f1amo, tomates asados y brotes de verdura.<\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: &quot;arial&quot; , &quot;helvetica&quot; , sans-serif\"><br \/><\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: &quot;arial&quot; , &quot;helvetica&quot; , sans-serif\">Un pescado (<b><i>lenguado a la brasa<\/i><\/b>), una carne (bajo el nombre de <i>rebeli\u00f3n en la granja<\/i> se sirve un <b><i>pich\u00f3n asado a baja temperatura con barquillo de maracuy\u00e1<\/i><\/b>) y un postre (<b><i>cerezas con avellana, jengibre y chocolate blanco<\/i><\/b>) ponen fin a elun men\u00fa que al precio 59 euros (bebidas no incluidas) constituye la propuesta de <b>Arzak Instructions<\/b> en <b>Rams\u00e9s <\/b>y que cuenta con <b>Sergio Sanz<\/b> como chef ejecutivo.<\/span><br \/>\n<span style=\"font-family: &quot;arial&quot; , &quot;helvetica&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\/AVvXsEjyU8kw-nJ2ng3QKrjjkZNHmZHKqm7sTwzz63jdm0LFk9GSty6-ttU1Q_GSojOqnOp9VpGilWlKNm3TcMRcbJ-57fKtY6g5GP94oewIPBV9MYlFErj8NyEo9zRTw_zHWeTZR-bG9INcCa0\/s640\/EL+RESTAURANTE.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\/AVvXsEjyU8kw-nJ2ng3QKrjjkZNHmZHKqm7sTwzz63jdm0LFk9GSty6-ttU1Q_GSojOqnOp9VpGilWlKNm3TcMRcbJ-57fKtY6g5GP94oewIPBV9MYlFErj8NyEo9zRTw_zHWeTZR-bG9INcCa0\/s640\/EL+RESTAURANTE.jpg\" width=\"640\" \/><\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Rams\u00e9s es uno de esos locales que todo el mundo conoce; si no por haber estado, por haber pasado por su puerta, haber tomado algo en su privilegiada terraza o al menos haber o\u00eddo hablar de \u00e9l. Y no me refiero solo a madrile\u00f1os sino a cualquier visitante de nuestra ciudad. Su excepcional situaci\u00f3n en [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":4605,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23,9],"tags":[],"class_list":["post-4602","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-entrevistas","category-restaurantes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Rams\u00e9s se reinventa con Arzak Instructions - 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=4602\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rams\u00e9s se reinventa con Arzak Instructions - Gastro y Gourmet\" \/>\n<meta property=\"og:description\" content=\"Rams\u00e9s es uno de esos locales que todo el mundo conoce; si no por haber estado, por haber pasado por su puerta, haber tomado algo en su privilegiada terraza o al menos haber o\u00eddo hablar de \u00e9l. 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