{"id":4871,"date":"2017-12-21T06:30:00","date_gmt":"2017-12-21T04:30:00","guid":{"rendered":"http:\/\/gastroygourmet.com\/?p=4871"},"modified":"2026-09-20T12:41:20","modified_gmt":"2026-09-20T10:41:20","slug":"etimo-la-cocina-de-begona-fraire-llega-al-barrio-de-salamanca","status":"publish","type":"post","link":"https:\/\/gastroygourmet.com\/?p=4871","title":{"rendered":"\u00c9timo, la cocina de Bego\u00f1a Fraire llega al barrio de Salamanca."},"content":{"rendered":"<div style=\"text-align: justify\">\n<span style=\"font-family: &quot;arial&quot; , &quot;helvetica&quot; , sans-serif\"><b>Bego\u00f1a Fraire<\/b> es una chef formada en <b>Le Cordon Bleu<\/b> que durante a\u00f1os estuvo al frente del restaurante <b>Seis Ocho<\/b> situado en la zona de Canillejas. Pese a la dificultad de una zona muy complicada ,<i> gastron\u00f3micamente hablando<\/i>, consigui\u00f3 hacerse un hueco en el panorama madrile\u00f1o cosechando abundantes buenas cr\u00edticas. El pasado verano Bego\u00f1a pens\u00f3 que hab\u00eda llegado el momento de dar el salto definitivo y opt\u00f3 por trasladar&nbsp;su concepto al barrio de Salamanca de Madrid, concretamente a la calle Ayala, al local que hasta hace unos meses hab\u00eda sido <b>A&amp;G ( Astrid y Gast\u00f3n)<\/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 class=\"separator\" style=\"clear: both;text-align: center\">\n<a href=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2017\/12\/IMG_20171211_141117_831.jpg\" style=\"margin-left: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"1600\" data-original-width=\"1600\" height=\"640\" src=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2017\/12\/IMG_20171211_141117_831.jpg\" width=\"640\" \/><\/a><\/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\"><br \/><\/span><\/div>\n<div class=\"separator\" style=\"clear: both;text-align: center\">\n<a href=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2017\/12\/etimo.jpg\" style=\"clear: right;float: right;margin-bottom: 1em;margin-left: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"1600\" data-original-width=\"1540\" height=\"400\" src=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2017\/12\/etimo.jpg\" width=\"385\" \/><\/a><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: &quot;arial&quot; , &quot;helvetica&quot; , sans-serif\">Con una <\/span><b style=\"font-family: Arial, Helvetica, sans-serif\">decoraci\u00f3n \u00abindustrial chic\u00bb<\/b><span style=\"font-family: &quot;arial&quot; , &quot;helvetica&quot; , sans-serif\">, <b>\u00c9timo <\/b>aporta un ambiente <\/span><b style=\"font-family: Arial, Helvetica, sans-serif\">transgresor y elegante a la vez<\/b><span style=\"font-family: &quot;arial&quot; , &quot;helvetica&quot; , sans-serif\">; uno de esos lugares que llama la atenci\u00f3n desde que atraviesas&nbsp;su puerta y que es obra del reconocido <\/span><b style=\"font-family: Arial, Helvetica, sans-serif\">estudio de interiorismo 3G Oficce.<\/b><\/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\">En la parte gastron\u00f3mica propiamente dicha, <b>\u00c9timo funciona \u00fanicamente con men\u00fa degustaci\u00f3n.<\/b> Un men\u00fa&nbsp; abierto en el que hay <b>cuatro bloques con cuatro platos , a su vez, en cada uno de los bloques<\/b>.&nbsp;<\/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\">El men\u00fa degustaci\u00f3n, en cualquier caso, va cambiando en funci\u00f3n de lo que ofrece el mercado en cada momento, ya que <b>\u00c9timo trata de plasmar en su filosof\u00eda&nbsp;la cocina de mercado, la vuelta al origen<\/b>. Frutas y verduras sin intervenci\u00f3n qu\u00edmica, carnes sin maltrato animal, panes artesanos elaborados en la propia casa con harinas ecol\u00f3gicas y masas madre&#8230; <b>\u00c9timo controla en todo momento la trazabilidad del producto que finalmente pone en el plato.<\/b><\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: &quot;arial&quot; , &quot;helvetica&quot; , sans-serif\"><b><br \/><\/b><\/span><\/div>\n<div class=\"separator\" style=\"clear: both;text-align: center\">\n<a href=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2017\/12\/20171211_143320.jpg\" style=\"margin-left: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"1200\" data-original-width=\"1600\" height=\"480\" src=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2017\/12\/20171211_143320.jpg\" width=\"640\" \/><\/a><\/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\">Muy ricas unas <i>jud\u00edas Kenia acompa\u00f1adas de papada ib\u00e9rica y arenque del B\u00e1ltico<\/i>, con ese <b>agradable crujiente de la verdura al dente<\/b> y en el que el <b>contraste <\/b>de la papada ib\u00e9rica y el arenque crean un <b>equilibrio perfecto.<\/b><\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: &quot;arial&quot; , &quot;helvetica&quot; , sans-serif\"><b><br \/><\/b><\/span><\/div>\n<div class=\"separator\" style=\"clear: both;text-align: center\">\n<a href=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2017\/12\/20171211_144712.jpg\" style=\"margin-left: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"1200\" data-original-width=\"1600\" height=\"480\" src=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2017\/12\/20171211_144712.jpg\" width=\"640\" \/><\/a><\/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\">En el segundo bloque optamos por la <i>almeja gallega con garbanzos y caldo de legumbres.<\/i> Nuevamente <b>equilibrio, sabor y elegancia en un plato irreprochable<\/b>. Continuamos, ya en el tercer bloque, con <i>vaca vieja con ajo negro y br\u00f3coli<\/i>. <b>Carne en un punto perfecto con ese sutil toque a regaliz que el ajo negro aporta.<\/b> Como colof\u00f3n un <i>postre de chocolate <\/i>de <b>impecable ejecuci\u00f3n.<\/b><\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: &quot;arial&quot; , &quot;helvetica&quot; , sans-serif\"><b><br \/><\/b><\/span><\/div>\n<div class=\"separator\" style=\"clear: both;text-align: center\">\n<a href=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2017\/12\/20171211_151053.jpg\" style=\"margin-left: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"1200\" data-original-width=\"1600\" height=\"480\" src=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2017\/12\/20171211_151053.jpg\" width=\"640\" \/><\/a><\/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\"><b>Cocina interesante , servicio esmerado y precio muy correcto<\/b> (men\u00fa degustaci\u00f3n 60 euros) para <b>platos de calidad evidente<\/b> en los que adem\u00e1s se cuida al m\u00e1ximo las presentaciones. Confiemos en que la arriesgada f\u00f3rmula del <i>\u00absolo men\u00fa degustaci\u00f3n\u00bb<\/i> le salga bien a <b>Fraire<\/b>, porque <b>su cocina,&nbsp; de verdad, merece mucho la pena.<\/b><\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: &quot;arial&quot; , &quot;helvetica&quot; , sans-serif\"><a href=\"http:\/\/etimo.es\/\" target=\"_blank\"><br \/><\/a><\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: &quot;arial&quot; , &quot;helvetica&quot; , sans-serif\"><a href=\"http:\/\/etimo.es\/\" target=\"_blank\">Visitar web de \u00c9timo<\/a><\/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\"><br \/><\/span><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Bego\u00f1a Fraire es una chef formada en Le Cordon Bleu que durante a\u00f1os estuvo al frente del restaurante Seis Ocho situado en la zona de Canillejas. Pese a la dificultad de una zona muy complicada , gastron\u00f3micamente hablando, consigui\u00f3 hacerse un hueco en el panorama madrile\u00f1o cosechando abundantes buenas cr\u00edticas. El pasado verano Bego\u00f1a pens\u00f3 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":4872,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-4871","post","type-post","status-publish","format-standard","has-post-thumbnail","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>\u00c9timo, la cocina de Bego\u00f1a Fraire llega al barrio de Salamanca. - 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=4871\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00c9timo, la cocina de Bego\u00f1a Fraire llega al barrio de Salamanca. - Gastro y Gourmet\" \/>\n<meta property=\"og:description\" content=\"Bego\u00f1a Fraire es una chef formada en Le Cordon Bleu que durante a\u00f1os estuvo al frente del restaurante Seis Ocho situado en la zona de Canillejas. Pese a la dificultad de una zona muy complicada , gastron\u00f3micamente hablando, consigui\u00f3 hacerse un hueco en el panorama madrile\u00f1o cosechando abundantes buenas cr\u00edticas. 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