{"id":69,"date":"2019-12-23T05:00:00","date_gmt":"2019-12-23T03:00:00","guid":{"rendered":"http:\/\/gastroygourmet.com\/?p=69"},"modified":"2026-09-20T11:06:34","modified_gmt":"2026-09-20T09:06:34","slug":"pez-fuego-una-parrilla-sobresaliente","status":"publish","type":"post","link":"https:\/\/gastroygourmet.com\/?p=69","title":{"rendered":"Pez Fuego, una parrilla sobresaliente"},"content":{"rendered":"
\nQue la parrilla est\u00e1 en pleno auge no es ning\u00fan secreto. La gastronom\u00eda, como muchas facetas de la vida, se rige por esa curiosa ley del p\u00e9ndulo<\/i> que oscila entre dos extremos. De la fase en la que lo que prevalec\u00eda era la t\u00e9cnica en detrimento -en bastantes ocasiones- del producto, hemos pasado a un momento en el que la importancia de la materia prima es fundamental<\/b>. Adem\u00e1s de ello, formas de tratar el producto (la parilla<\/b>, por ejemplo) que hab\u00edan sido apartadas recuperan en la actualidad un indiscutible protagonismo. Grupo Oter<\/a> supo hace algunos meses incorporarse a esa tendencia y lo que hasta entonces hab\u00eda sido un restaurante denominado Reto Bar paso a convertirse en Pez Fuego<\/a>, un local en el que la materia prima y la parrilla son los reyes.<\/span><\/div>\n
\n
<\/span><\/div>\n
\n<\/a><\/div>\n
\n
<\/span><\/div>\n
\nEn una interesante carta dise\u00f1ada por Francisco Mart\u00ednez Sarabia<\/b> y ejecutada con maestr\u00eda por Joel de Perio Paltep<\/b> el grueso de su oferta est\u00e1 dirigido hacia el producto mar\u00edtimo<\/b>; <\/span>pescados y mariscos cocinados
\ncon diferentes t\u00e9cnicas: a la parrilla, al horno, a la plancha, en fritura… que consiguen casar lo mejor de un excelente  <\/b><\/span>g\u00e9nero comprado directamente
\nen lonjas seleccionadas<\/b> de Isla Cristina, J\u00e1vea, Denia, Palam\u00f3s o Burela. <\/span><\/div>\n
\n
<\/span><\/div>\n
\n<\/a><\/div>\n
\n
<\/span><\/div>\n
\nTodo ello sin menospreciar sus arroces (excelentes siempre en los restaurantes del Grupo) o carnes que presiden la entrada del restaurante junto a la impresionante parrilla que da la bienvenida al comensal. Pez Fuego<\/b> es un restaurante elegante y acogedor<\/b> en el que el estudio Penta Dise\u00f1o<\/b> de Carlos Mayoral <\/b>ha conseguido recrear un ambiente perfecto para el disfrute.<\/b><\/span><\/div>\n
\n<\/a><\/div>\n
\n
<\/span><\/div>\n
\nBodega amplia –m\u00e1s de 140 referencias<\/b>– con una selecci\u00f3n llevada a cabo por <\/span>las sumilleres Gema Gordon<\/b>,
\ncuya formaci\u00f3n se realiz\u00f3 en la Escuela de Cata Espa\u00f1ola, y <\/span>Patricia Sim\u00f3n<\/b>, proveniente de la exigente
\nescuela de la C\u00e1mara de Comercio de Madrid<\/span>.<\/span><\/div>\n
\n
<\/span><\/div>\n

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

\nCon motivo de las ya inminentes celebraciones navide\u00f1as<\/b>, Pez Fuego<\/b> ha presentado cuatro men\u00fas de grupo<\/b>, que ofrecen la posibilidad de compartir varios entrantes, disfrutar de un plato principal de forma individual y un postre casero de elaboraci\u00f3n propia. <\/span><\/div>\n

<\/p>\n

\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n
\nAdem\u00e1s, el men\u00fa de gala de Pez Fuego para la \u00faltima cena del a\u00f1o <\/b>est\u00e1 compuesto por aperitivo, cuatro platos principales protagonizados por pescados y mariscos frescos \u2013 como el bisque de bogavante y gamba roja o la lubina de pincho \u2013 y los mejores cortes de carne, como el solomillo de vacuno mayor a la parrilla con reducci\u00f3n de setas de invierno y trufa negra. El postre casero ser\u00e1 el dulce final a una velada m\u00e1gica. Disfrute asegurado.<\/b><\/div>\n

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

\n
<\/span><\/div>\n
\n<\/a><\/div>\n
\n
<\/span><\/div>\n
\n
<\/span><\/div>\n
\n
<\/span><\/div>\n


<\/span>
\n
<\/span>
\n
<\/span>
\n
<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Que la parrilla est\u00e1 en pleno auge no es ning\u00fan secreto. La gastronom\u00eda, como muchas facetas de la vida, se rige por esa curiosa ley del p\u00e9ndulo que oscila entre dos extremos. De la fase en la que lo que prevalec\u00eda era la t\u00e9cnica en detrimento -en bastantes ocasiones- del producto, hemos pasado a un […]<\/p>\n","protected":false},"author":1,"featured_media":70,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-69","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurantes"],"yoast_head":"\nPez Fuego, una parrilla sobresaliente - 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=69\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pez Fuego, una parrilla sobresaliente - Gastro y Gourmet\" \/>\n<meta property=\"og:description\" content=\"Que la parrilla est\u00e1 en pleno auge no es ning\u00fan secreto. La gastronom\u00eda, como muchas facetas de la vida, se rige por esa curiosa ley del p\u00e9ndulo que oscila entre dos extremos. De la fase en la que lo que prevalec\u00eda era la t\u00e9cnica en detrimento -en bastantes ocasiones- del producto, hemos pasado a un […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gastroygourmet.com\/?p=69\" \/>\n<meta property=\"og:site_name\" content=\"Gastro y Gourmet\" \/>\n<meta property=\"article:published_time\" content=\"2019-12-23T03:00:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-09-20T09:06:34+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gastroygourmet.com\/wp-content\/uploads\/2019\/12\/Espacio-Pez-Fuego.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2048\" \/>\n\t<meta property=\"og:image:height\" content=\"1365\" \/>\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=69#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=69\"},\"author\":{\"name\":\"Javier Mun\u00e1rriz\",\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/#\\\/schema\\\/person\\\/759f602c8a80e8ab5993fcff8f17747f\"},\"headline\":\"Pez Fuego, una parrilla sobresaliente\",\"datePublished\":\"2019-12-23T03:00:00+00:00\",\"dateModified\":\"2026-09-20T09:06:34+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=69\"},\"wordCount\":457,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=69#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/gastroygourmet.com\\\/wp-content\\\/uploads\\\/2019\\\/12\\\/Espacio-Pez-Fuego.jpg\",\"articleSection\":[\"restaurantes\"],\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/gastroygourmet.com\\\/?p=69#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=69\",\"url\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=69\",\"name\":\"Pez Fuego, una parrilla sobresaliente - Gastro y Gourmet\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=69#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=69#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/gastroygourmet.com\\\/wp-content\\\/uploads\\\/2019\\\/12\\\/Espacio-Pez-Fuego.jpg\",\"datePublished\":\"2019-12-23T03:00:00+00:00\",\"dateModified\":\"2026-09-20T09:06:34+00:00\",\"author\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/#\\\/schema\\\/person\\\/759f602c8a80e8ab5993fcff8f17747f\"},\"breadcrumb\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=69#breadcrumb\"},\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/gastroygourmet.com\\\/?p=69\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=69#primaryimage\",\"url\":\"https:\\\/\\\/gastroygourmet.com\\\/wp-content\\\/uploads\\\/2019\\\/12\\\/Espacio-Pez-Fuego.jpg\",\"contentUrl\":\"https:\\\/\\\/gastroygourmet.com\\\/wp-content\\\/uploads\\\/2019\\\/12\\\/Espacio-Pez-Fuego.jpg\",\"width\":2048,\"height\":1365},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=69#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Portada\",\"item\":\"https:\\\/\\\/gastroygourmet.com\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Pez Fuego, una parrilla sobresaliente\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/#website\",\"url\":\"https:\\\/\\\/gastroygourmet.com\\\/\",\"name\":\"Gastro y Gourmet\",\"description\":\"Gastronom\u00eda Gourmet por Javier Mun\u00e1rriz\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/gastroygourmet.com\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"es\"},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/#\\\/schema\\\/person\\\/759f602c8a80e8ab5993fcff8f17747f\",\"name\":\"Javier Mun\u00e1rriz\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/5c7fa924dfd6ce294785c5ff92e9da9e2efca916b5b53eabf1fb4f1f2f4f8919?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/5c7fa924dfd6ce294785c5ff92e9da9e2efca916b5b53eabf1fb4f1f2f4f8919?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/5c7fa924dfd6ce294785c5ff92e9da9e2efca916b5b53eabf1fb4f1f2f4f8919?s=96&d=mm&r=g\",\"caption\":\"Javier Mun\u00e1rriz\"},\"sameAs\":[\"https:\\\/\\\/gastroygourmet.com\"],\"url\":\"https:\\\/\\\/gastroygourmet.com\\\/?author=1\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Pez Fuego, una parrilla sobresaliente - Gastro y Gourmet","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/gastroygourmet.com\/?p=69","og_locale":"es_ES","og_type":"article","og_title":"Pez Fuego, una parrilla sobresaliente - Gastro y Gourmet","og_description":"Que la parrilla est\u00e1 en pleno auge no es ning\u00fan secreto. La gastronom\u00eda, como muchas facetas de la vida, se rige por esa curiosa ley del p\u00e9ndulo que oscila entre dos extremos. De la fase en la que lo que prevalec\u00eda era la t\u00e9cnica en detrimento -en bastantes ocasiones- del producto, hemos pasado a un […]","og_url":"https:\/\/gastroygourmet.com\/?p=69","og_site_name":"Gastro y Gourmet","article_published_time":"2019-12-23T03:00:00+00:00","article_modified_time":"2026-09-20T09:06:34+00:00","og_image":[{"width":2048,"height":1365,"url":"https:\/\/gastroygourmet.com\/wp-content\/uploads\/2019\/12\/Espacio-Pez-Fuego.jpg","type":"image\/jpeg"}],"author":"Javier Mun\u00e1rriz","twitter_card":"summary_large_image","twitter_misc":{"Escrito por":"Javier Mun\u00e1rriz","Tiempo de lectura":"2 minutos"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/gastroygourmet.com\/?p=69#article","isPartOf":{"@id":"https:\/\/gastroygourmet.com\/?p=69"},"author":{"name":"Javier Mun\u00e1rriz","@id":"https:\/\/gastroygourmet.com\/#\/schema\/person\/759f602c8a80e8ab5993fcff8f17747f"},"headline":"Pez Fuego, una parrilla sobresaliente","datePublished":"2019-12-23T03:00:00+00:00","dateModified":"2026-09-20T09:06:34+00:00","mainEntityOfPage":{"@id":"https:\/\/gastroygourmet.com\/?p=69"},"wordCount":457,"commentCount":0,"image":{"@id":"https:\/\/gastroygourmet.com\/?p=69#primaryimage"},"thumbnailUrl":"https:\/\/gastroygourmet.com\/wp-content\/uploads\/2019\/12\/Espacio-Pez-Fuego.jpg","articleSection":["restaurantes"],"inLanguage":"es","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/gastroygourmet.com\/?p=69#respond"]}]},{"@type":"WebPage","@id":"https:\/\/gastroygourmet.com\/?p=69","url":"https:\/\/gastroygourmet.com\/?p=69","name":"Pez Fuego, una parrilla sobresaliente - Gastro y Gourmet","isPartOf":{"@id":"https:\/\/gastroygourmet.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/gastroygourmet.com\/?p=69#primaryimage"},"image":{"@id":"https:\/\/gastroygourmet.com\/?p=69#primaryimage"},"thumbnailUrl":"https:\/\/gastroygourmet.com\/wp-content\/uploads\/2019\/12\/Espacio-Pez-Fuego.jpg","datePublished":"2019-12-23T03:00:00+00:00","dateModified":"2026-09-20T09:06:34+00:00","author":{"@id":"https:\/\/gastroygourmet.com\/#\/schema\/person\/759f602c8a80e8ab5993fcff8f17747f"},"breadcrumb":{"@id":"https:\/\/gastroygourmet.com\/?p=69#breadcrumb"},"inLanguage":"es","potentialAction":[{"@type":"ReadAction","target":["https:\/\/gastroygourmet.com\/?p=69"]}]},{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/gastroygourmet.com\/?p=69#primaryimage","url":"https:\/\/gastroygourmet.com\/wp-content\/uploads\/2019\/12\/Espacio-Pez-Fuego.jpg","contentUrl":"https:\/\/gastroygourmet.com\/wp-content\/uploads\/2019\/12\/Espacio-Pez-Fuego.jpg","width":2048,"height":1365},{"@type":"BreadcrumbList","@id":"https:\/\/gastroygourmet.com\/?p=69#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Portada","item":"https:\/\/gastroygourmet.com\/"},{"@type":"ListItem","position":2,"name":"Pez Fuego, una parrilla sobresaliente"}]},{"@type":"WebSite","@id":"https:\/\/gastroygourmet.com\/#website","url":"https:\/\/gastroygourmet.com\/","name":"Gastro y Gourmet","description":"Gastronom\u00eda Gourmet por Javier Mun\u00e1rriz","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/gastroygourmet.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"es"},{"@type":"Person","@id":"https:\/\/gastroygourmet.com\/#\/schema\/person\/759f602c8a80e8ab5993fcff8f17747f","name":"Javier Mun\u00e1rriz","image":{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/secure.gravatar.com\/avatar\/5c7fa924dfd6ce294785c5ff92e9da9e2efca916b5b53eabf1fb4f1f2f4f8919?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/5c7fa924dfd6ce294785c5ff92e9da9e2efca916b5b53eabf1fb4f1f2f4f8919?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/5c7fa924dfd6ce294785c5ff92e9da9e2efca916b5b53eabf1fb4f1f2f4f8919?s=96&d=mm&r=g","caption":"Javier Mun\u00e1rriz"},"sameAs":["https:\/\/gastroygourmet.com"],"url":"https:\/\/gastroygourmet.com\/?author=1"}]}},"_links":{"self":[{"href":"https:\/\/gastroygourmet.com\/index.php?rest_route=\/wp\/v2\/posts\/69","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gastroygourmet.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gastroygourmet.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gastroygourmet.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/gastroygourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=69"}],"version-history":[{"count":1,"href":"https:\/\/gastroygourmet.com\/index.php?rest_route=\/wp\/v2\/posts\/69\/revisions"}],"predecessor-version":[{"id":75,"href":"https:\/\/gastroygourmet.com\/index.php?rest_route=\/wp\/v2\/posts\/69\/revisions\/75"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gastroygourmet.com\/index.php?rest_route=\/wp\/v2\/media\/70"}],"wp:attachment":[{"href":"https:\/\/gastroygourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=69"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gastroygourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=69"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gastroygourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=69"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}