{"id":711,"date":"2019-10-09T03:30:00","date_gmt":"2019-10-09T01:30:00","guid":{"rendered":"http:\/\/gastroygourmet.com\/?p=711"},"modified":"2026-09-20T11:19:14","modified_gmt":"2026-09-20T09:19:14","slug":"a-brasa-parrilla-y-buen-producto-en-la-moraleja","status":"publish","type":"post","link":"https:\/\/gastroygourmet.com\/?p=711","title":{"rendered":"A Brasa, parrilla y buen producto en La Moraleja"},"content":{"rendered":"<div style=\"text-align: justify\">\n<span style=\"font-family: Arial, Helvetica, sans-serif\">En el mismo local en que se ubicaba el restaurante <b>La Sabina<\/b> del prol\u00edfico grupo <b>Larrumba<\/b>, se encuentra ahora <a href=\"https:\/\/abrasamadrid.com\/\" target=\"_blank\">A\u00b4Brasa<\/a> , un restaurante que pr\u00e1cticamente -en lo decorativo- comparte todo con su antecesor. Obra de <b>Proyecto Singular<\/b>, como suele ser norma, en las aperturas de <b>Larrumba<\/b>, el local era (y sigue siendo) espectacular. De inspiraci\u00f3n ibicenca, la est\u00e9tica era m\u00e1s proclive al concepto de <b>La Sabina<\/b> que al de una parrilla en toda regla que es el fuerte de <b>A\u00b4Brasa<\/b>. No obstante el local y sus terrazas siguen siendo un magn\u00edfico escenario para disfrutar de la carta que all\u00ed se ofrece.<\/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=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2019\/10\/ABRASA-FEBRERO-11.jpg\" style=\"margin-left: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"1067\" data-original-width=\"1600\" height=\"426\" src=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2019\/10\/ABRASA-FEBRERO-11.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 class=\"separator\" style=\"clear: both;text-align: center\">\n<a href=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2019\/10\/ABRASA-FEBRERO-20.jpg\" style=\"clear: left;float: left;margin-bottom: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"1600\" data-original-width=\"1067\" height=\"320\" src=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2019\/10\/ABRASA-FEBRERO-20.jpg\" width=\"213\" \/><\/a><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Arial, Helvetica, sans-serif\"><b>A\u00b4Brasa<\/b> pertenece al grupo<b> Experience Group<\/b> que formado por los principales socios de <b>Larrumba <\/b>se acompa\u00f1a de otros conocidos miembros del panorama gastro madrile\u00f1o.<b>A\u00b4Brasa<\/b>, si la cuenta no me falla, es el tercer restaurante del grupo y contin\u00faa la estela de sus predecesores <b>Carb\u00f3n Negro<\/b> y <b>Umo<\/b>.<\/span><\/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\">Al frente de sus fogones -de su parrilla, mejor dicho- un fant\u00e1stico cocinero,&nbsp; <b>Mariano Barrero<\/b> que durante a\u00f1os oficiara en <b>Filand\u00f3n <\/b>(junto a <b>Gonzalo de Armas<\/b> que ahora dirige la cocina de <b>Carb\u00f3n Negro<\/b>).<\/span><\/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\">En cuanto a su propuesta gastron\u00f3mica, la misma es amplia y variada, con una carta capaz de satisfacer casi a cualquiera. La <b>parrilla <\/b>ocupa un lugar preminente, pero junto a platos de parrilla hay un abanico de recetas en el que incluso se mantienen los arroces que fueran santo y se\u00f1a de su predecesor, <b>La Sabina<\/b>.<\/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=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2019\/10\/Almejas.jpg\" style=\"margin-left: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"1280\" data-original-width=\"1279\" height=\"640\" src=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2019\/10\/Almejas.jpg\" width=\"638\" \/><\/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\"><br \/><\/span><\/div>\n<div class=\"separator\" style=\"clear: both;text-align: center\">\n<a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjEVESnOEPV6uTJyEgy-FFGV7IwIoDQVvphieX4pVfko9J_1CNyP3A5sXxLdIJm-wAi20xXE6Ik7r__EIWddSxdmJrrVqtmnp80-Mugfd3p5q6mstFCE7gxfl9k8soXrMRv0WbY-XhwTvc\/s320\/Txistorra+de+Arbizu.jpg\" style=\"clear: left;float: left;margin-bottom: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"1600\" data-original-width=\"1067\" height=\"320\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjEVESnOEPV6uTJyEgy-FFGV7IwIoDQVvphieX4pVfko9J_1CNyP3A5sXxLdIJm-wAi20xXE6Ik7r__EIWddSxdmJrrVqtmnp80-Mugfd3p5q6mstFCE7gxfl9k8soXrMRv0WbY-XhwTvc\/s320\/Txistorra+de+Arbizu.jpg\" width=\"213\" \/><\/a><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Arial, Helvetica, sans-serif\">En <b>A\u00b4Brasa<\/b>, <b>Barrero<\/b> maneja el producto con maestr\u00eda en elaboraciones gustosas que vencen y convencen desde el inicio.&nbsp;<\/span><\/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\">Magn\u00edficos los <b><i>champi\u00f1ones portobello rellenos de tartar templado de gamba y erizo de mar<\/i><\/b>; sabrosas las <b><i>gambas blancas cocidas<\/i><\/b> y las <b><i>almejas<\/i><\/b> con su toque de brasa; cremosa la <b><i>ensaladilla rusa<\/i><\/b> que se acompa\u00f1a de piparra;&nbsp; irreprochables los <b><i>loritos <\/i><\/b>(raores en Baleares, galanes en otras zonas) en una perfecta fritura que preservaba su delicioso sabor; muy ricas las <b><i>pochas con centolla<\/i><\/b>, aunque lo hubieran estado m\u00e1s con un caldo m\u00e1s ligero que el del d\u00eda de nuestra visita; correctas las <b><i>alb\u00f3ndigas de cuatro carnes<\/i><\/b> y melosos y sustanciosos los <b><i>callos con pata y morro<\/i><\/b> que pusieron fin a una degustaci\u00f3n de buena parte de su oferta que como se\u00f1al\u00e1bamos al principio es bastante amplia.<\/span><\/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\"><br \/><\/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\/AVvXsEgEiqtS3AUfj93DS9mphvQkUumajqxL-7C5G7UxYQL2nw2XBVCvQch_QIhhHhOOts-LGY9QRN0XyFE0zbtCZBjbfZhMfR9ukFaCkE7NwHcKJCY3M71QZljcMenWv-LlHtvP2j9-HYxkuo4\/s640\/Alb%25C3%25B3ndigas.jpg\" style=\"margin-left: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"1067\" data-original-width=\"1600\" height=\"426\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgEiqtS3AUfj93DS9mphvQkUumajqxL-7C5G7UxYQL2nw2XBVCvQch_QIhhHhOOts-LGY9QRN0XyFE0zbtCZBjbfZhMfR9ukFaCkE7NwHcKJCY3M71QZljcMenWv-LlHtvP2j9-HYxkuo4\/s640\/Alb%25C3%25B3ndigas.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\">La parrilla,no lo duden, est\u00e1 en su mejor momento y <b>A\u00b4Brasa<\/b> ha sabido , con acierto, seguir la estela que ahora se impone. <b>Bodega interesante y sala amable<\/b> y profesional redondean una propuesta que sin duda gustar\u00e1.&nbsp;<\/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\/AVvXsEhSqbQHKdD0K1TjaBefdj_HrC9gPg7P3f83U6X4sjdQcNjaZHUDFm3QZG5fjO-Tk370FyYA3jWdrf4FNdsxNeBZMba4V4DAZ324HS3abt37Y6uZf6RVz_ETC7rkYwR70SINENpeQ6H3YgY\/s640\/Tarta+de+chocolate+2.jpg\" style=\"margin-left: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"1297\" data-original-width=\"1600\" height=\"518\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhSqbQHKdD0K1TjaBefdj_HrC9gPg7P3f83U6X4sjdQcNjaZHUDFm3QZG5fjO-Tk370FyYA3jWdrf4FNdsxNeBZMba4V4DAZ324HS3abt37Y6uZf6RVz_ETC7rkYwR70SINENpeQ6H3YgY\/s640\/Tarta+de+chocolate+2.jpg\" width=\"640\" \/><\/a><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Arial, Helvetica, sans-serif\"><br \/><\/span><\/div>\n","protected":false},"excerpt":{"rendered":"<p>En el mismo local en que se ubicaba el restaurante La Sabina del prol\u00edfico grupo Larrumba, se encuentra ahora A\u00b4Brasa , un restaurante que pr\u00e1cticamente -en lo decorativo- comparte todo con su antecesor. Obra de Proyecto Singular, como suele ser norma, en las aperturas de Larrumba, el local era (y sigue siendo) espectacular. De inspiraci\u00f3n [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":712,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-711","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>A Brasa, parrilla y buen producto en La Moraleja - 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=711\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A Brasa, parrilla y buen producto en La Moraleja - Gastro y Gourmet\" \/>\n<meta property=\"og:description\" content=\"En el mismo local en que se ubicaba el restaurante La Sabina del prol\u00edfico grupo Larrumba, se encuentra ahora A\u00b4Brasa , un restaurante que pr\u00e1cticamente -en lo decorativo- comparte todo con su antecesor. Obra de Proyecto Singular, como suele ser norma, en las aperturas de Larrumba, el local era (y sigue siendo) espectacular. 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