{"id":48580,"date":"2023-10-26T08:06:16","date_gmt":"2023-10-26T06:06:16","guid":{"rendered":"https:\/\/basquemagazine.com\/gastronomy\/madrid-celebra-la-gastronomia-vasca-en-el-club-financiero\/"},"modified":"2023-10-26T10:19:00","modified_gmt":"2023-10-26T08:19:00","slug":"madrid-celebrates-basque-gastronomy-at-the-financial-club","status":"publish","type":"page","link":"https:\/\/basquemagazine.com\/en\/gastronomy\/madrid-celebrates-basque-gastronomy-at-the-financial-club\/","title":{"rendered":"Madrid celebrates Basque gastronomy at the Financial Club"},"content":{"rendered":"\r\n<p><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/plugins\/bb-plugin\/img\/pixel.png\" alt=\"\" \/><\/p>\r\n<h4>M\u00e1s sobre:<\/h4>\r\n<p>Heirs to a cuisine that is an international benchmark, this is a group of chefs, including <strong>Roberto Ruiz (HIKA), Pili Manterola (Iribar), Xabier Gorrotxategi (Casa Juli\u00e1n), Ismael Iglesias (Rita), Paolo Herranz (Elkano Txiki), Paul Arrillaga (Zazpi), Gorka Txapartegi (Alameda), Pablo Loureiro (Casa Urola), Jon Ayala (Laia), Gorka Rico (AMA), Ismael Iglesias (Rita), Paolo Herranz (Casa Urola), Paul Arrillaga (Zazpi), Gorka Txapartegi (Alameda), Pablo Loureiro (Casa Urola), Jon Ayala (Laia), Gorka Rico (AMA), Enrique Fleischmann (Bailara) and Juan Carlos Caro (Zelai Txiki)<\/strong>, who presented their creations and new approaches together with the host <strong>Nino Redruello<\/strong>.<\/p>\r\n<p><img decoding=\"async\" title=\"Mahaia-363\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2023\/10\/Mahaia-363.jpg\" alt=\"Mahaia-363\" width=\"970\" height=\"647\" \/><\/p>\r\n<p>The dinner offered by <strong>Mahaia<\/strong> was held in the gastronomic space of the <a href=\"https:\/\/www.clubfinancierogenova.com\/\" target=\"_blank\" rel=\"noopener\">Club Financiero G\u00e9nova<\/a>, in Madrid. Some of the dishes tasted by the diners were: Bean cream with Ibarra chilli, Bonito with piperrada, Kokotxas de bacalao al pil pil, Taco de Txuleta, Bu\u00f1uelo de caza con rillete de pich\u00f3n y escabeche caliente, Txangurro, puerro y jengibre (spider crab, leek and ginger), Txipiron Kaia zaharra with iodised broth, Ajoarriero de bogavante y bacalao, Lomo de oveja y pan Idiazabal, Tarta de manzana con helado de miel y garrapi\u00f1ado de nueces, Bomb\u00f3n de txakoli. The wine pairing was done with <strong>Basque Wine<\/strong>.<\/p>\r\n<p>Mahaia is a collective made up of <strong>21 chefs<\/strong> committed to the evolution of Basque cuisine who have understood that Basque <strong>culture and traditions<\/strong> represent an important asset for innovation in products and elaborations, and also that it is necessary to remain open to and enriched by new voices and visions. Mahaia was formed in <strong>2021<\/strong> thanks to the impetus of the Basque Government, with the support of the <strong>Basque Culinary Center<\/strong>. This group of chefs have come together, aware that they are receiving the legacy of the legends of Basque cuisine to work for the future and the continuity of Basque cuisine as a reference point.<\/p>\r\n<p><img decoding=\"async\" title=\"Mahaia-249\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2023\/10\/Mahaia-249.jpg\" alt=\"Mahaia-249\" width=\"970\" height=\"647\" \/><\/p>\r\n<h2>Mantala Basque Gastronomy<\/h2>\r\n<p>Mantala Basque Gastronomy is an initiative whose mission is to promote and develop Basque gastronomy by encouraging the exchange of knowledge and co-creation. Mantala is promoted by the <strong>Basque Culinary Center<\/strong> and <strong>Hazi Fundazioa<\/strong> in collaboration with different public and private agents. Understanding that today more than ever, given the challenges that the future holds, it is essential to continue to maintain the <strong>positioning of Basque gastronomy in the world<\/strong>, different contents and projects based on knowledge, <strong>research<\/strong> and gastronomic collaboration are proposed.<\/p>\r\n<p><img decoding=\"async\" title=\"Mahaia-353\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2023\/10\/Mahaia-353.jpg\" alt=\"Mahaia-353\" width=\"970\" height=\"647\" \/><\/p>\r\n<h2>Subscribe to our Newsletter<\/h2>\r\n<p>We have the best quality tourism content and we deliver it to your inbox every fortnight.<\/p>\r\n\n\t\t\t<form id=\"sib_signup_form_4\" method=\"post\" class=\"sib_signup_form\">\n\t\t\t\t<div class=\"sib_loader\" style=\"display:none;\"><img\n\t\t\t\t\t\t\tsrc=\"https:\/\/basquemagazine.com\/wp-includes\/images\/spinner.gif\" alt=\"loader\"><\/div>\n\t\t\t\t<input type=\"hidden\" name=\"sib_form_action\" value=\"subscribe_form_submit\">\n\t\t\t\t<input type=\"hidden\" name=\"sib_form_id\" value=\"4\">\n                <input type=\"hidden\" name=\"sib_form_alert_notice\" value=\"Please fill out this field\">\n                <input type=\"hidden\" name=\"sib_form_invalid_email_notice\" value=\"Your email address is invalid\">\n                <input type=\"hidden\" name=\"sib_security\" value=\"371ac80af9\">\n\t\t\t\t<div class=\"sib_signup_box_inside_4\">\n\t\t\t\t\t<div style=\"\/*display:none*\/\" class=\"sib_msg_disp\">\n\t\t\t\t\t<\/div>\n                    \t\t\t\t\t<div class=\"formulario-inscripcion\">\r\n  <div class=\"correo\">\r\n    <p class=\"sib-email-area\">\r\n     <input type=\"email\" class=\"sib-email-area\" name=\"email\" required=\"required\" placeholder=\"Enter your email\">\r\n    <\/p>\r\n  <\/div>\r\n  <div class=\"boton\">\r\n    <p>\r\n      <input type=\"submit\" class=\"sib-default-btn\" value=\"I want to subscribe\">\r\n    <\/p>\r\n  <\/div>\r\n<\/div>\t\t\t\t<\/div>\n\t\t\t<\/form>\n\t\t\t<style>\n\t\t\t\tform#sib_signup_form_4 p.sib-alert-message {\n    padding: 6px 12px;\n    margin-bottom: 20px;\n    border: 1px solid transparent;\n    border-radius: 4px;\n    -webkit-box-sizing: border-box;\n    -moz-box-sizing: border-box;\n    box-sizing: border-box;\n}\nform#sib_signup_form_4 p.sib-alert-message-error {\n    background-color: #f2dede;\n    border-color: #ebccd1;\n    color: #a94442;\n}\nform#sib_signup_form_4 p.sib-alert-message-success {\n    background-color: #dff0d8;\n    border-color: #d6e9c6;\n    color: #3c763d;\n}\nform#sib_signup_form_4 p.sib-alert-message-warning {\n    background-color: #fcf8e3;\n    border-color: #faebcc;\n    color: #8a6d3b;\n}\n\t\t\t<\/style>\n\t\t\t\r\n<h3>Te va a encantar<\/h3>\r\n<p><a title=\"Topa Sukalder\u00eda, the meeting of Basque and Latin American gastronomy\" href=\"https:\/\/basquemagazine.com\/en\/gastronomy\/topa-sukalderia-the-meeting-of-basque-and-latin-american-gastronomy\/\"><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/11\/TOPA-Restaurante.jpg\" sizes=\"(max-width: 970px) 100vw, 970px\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/11\/TOPA-Restaurante.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/11\/TOPA-Restaurante-300x182.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/11\/TOPA-Restaurante-768x466.jpg 768w\" alt=\"\" width=\"970\" height=\"589\" \/><\/a><\/p>\r\n<ul>\r\n<li class=\"taxonomy-163\"><a href=\"https:\/\/basquemagazine.com\/en\/category\/gastronomy\/\">Gastronomy<\/a><\/li>\r\n<\/ul>\r\n<h2><a title=\"Topa Sukalder\u00eda, the meeting of Basque and Latin American gastronomy\" href=\"https:\/\/basquemagazine.com\/en\/gastronomy\/topa-sukalderia-the-meeting-of-basque-and-latin-american-gastronomy\/\">Topa Sukalder\u00eda, the meeting of Basque and Latin American gastronomy<\/a><\/h2>\r\n<p>Located in Gros, San Sebastian\u2019s trendy neighbourhood, Topa has become a reference point for locals and tourists alike.\u00a0TOPA Sukalder\u00eda celebrates the centuries of history that unite Basques and Latin Americans.<\/p>\r\n<p><a href=\"https:\/\/basquemagazine.com\/en\/gastronomy\/topa-sukalderia-the-meeting-of-basque-and-latin-american-gastronomy\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\" \/><\/a> <a title=\"O\u00f1ati, culture and nature in inland Gipuzkoa\" href=\"https:\/\/basquemagazine.com\/en\/plans\/onati-culture-and-nature-in-inland-gipuzkoa\/\"><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/09\/ONATI_claustro.jpg\" sizes=\"(max-width: 970px) 100vw, 970px\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/09\/ONATI_claustro.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/09\/ONATI_claustro-300x190.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/09\/ONATI_claustro-768x486.jpg 768w\" alt=\"Cloister of O\u00f1ati\" width=\"970\" height=\"614\" \/><\/a><\/p>\r\n<ul>\r\n<li class=\"taxonomy-167\"><a href=\"https:\/\/basquemagazine.com\/en\/category\/plans\/\">Plans<\/a><\/li>\r\n<\/ul>\r\n<h2><a title=\"O\u00f1ati, culture and nature in inland Gipuzkoa\" href=\"https:\/\/basquemagazine.com\/en\/plans\/onati-culture-and-nature-in-inland-gipuzkoa\/\">O\u00f1ati, culture and nature in inland Gipuzkoa<\/a><\/h2>\r\n<p>Located between mountains, in O\u00f1ati the cultural and artistic heritage of its historic centre blends with privileged nature, making it one of the tourist attractions of Gipuzkoa. Just an hour from the Basque capitals, it also has a wide range of tourist and gastronomic attractions.<\/p>\r\n<p><a href=\"https:\/\/basquemagazine.com\/en\/plans\/onati-culture-and-nature-in-inland-gipuzkoa\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\" \/><\/a> <a title=\"Taste the Goierri region this autumn\" href=\"https:\/\/basquemagazine.com\/en\/gastronomy\/taste-the-goierri-region-this-autumn\/\"><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/09\/IMG_1444.jpg\" sizes=\"(max-width: 970px) 100vw, 970px\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/09\/IMG_1444.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/09\/IMG_1444-300x225.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/09\/IMG_1444-768x576.jpg 768w\" alt=\"Concurso de queso.Idiazabal cheese competition.\" width=\"970\" height=\"728\" \/><\/a><\/p>\r\n<ul>\r\n<li class=\"taxonomy-163\"><a href=\"https:\/\/basquemagazine.com\/en\/category\/gastronomy\/\">Gastronomy<\/a><\/li>\r\n<\/ul>\r\n<h2><a title=\"Taste the Goierri region this autumn\" href=\"https:\/\/basquemagazine.com\/en\/gastronomy\/taste-the-goierri-region-this-autumn\/\">Taste the Goierri region this autumn<\/a><\/h2>\r\n<p>Attend their gastronomic fairs, events where you can learn about the traditions and know-how of Basque farmers and stockbreeders. And you will gain a better understanding of their way of life.<\/p>\r\n<p><a href=\"https:\/\/basquemagazine.com\/en\/gastronomy\/taste-the-goierri-region-this-autumn\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\" \/><\/a> <a title=\"Gotzon Huegun, the aesthetics of the Basque soul\" href=\"https:\/\/basquemagazine.com\/en\/culture\/gotzon-huegun-the-aesthetics-of-the-basque-soul\/\"><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/01\/Colision-1-1024x640.jpg\" sizes=\"(max-width: 1024px) 100vw, 1024px\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/01\/Colision-1-1024x640.jpg 1024w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/01\/Colision-1-300x188.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/01\/Colision-1-768x480.jpg 768w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/01\/Colision-1-1536x960.jpg 1536w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/01\/Colision-1-2048x1280.jpg 2048w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/01\/Colision-1-scaled.jpg 1920w\" alt=\"\" width=\"1024\" height=\"640\" \/><\/a><\/p>\r\n<ul>\r\n<li class=\"taxonomy-52\"><a href=\"https:\/\/basquemagazine.com\/en\/category\/culture\/\">Culture<\/a><\/li>\r\n<\/ul>\r\n<h2><a title=\"Gotzon Huegun, the aesthetics of the Basque soul\" href=\"https:\/\/basquemagazine.com\/en\/culture\/gotzon-huegun-the-aesthetics-of-the-basque-soul\/\">Gotzon Huegun, the aesthetics of the Basque soul<\/a><\/h2>\r\n<p>Attracted by the formulation of the new Basque sculpture, the aesthetics of the Basque soul and the school of Oteiza, Gotzon Huegun Burgos, is currently working, from his studio in Azkarate, on the exploration of new languages in the discipline of carving.<\/p>\r\n<p><a href=\"https:\/\/basquemagazine.com\/en\/culture\/gotzon-huegun-the-aesthetics-of-the-basque-soul\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\" \/><\/a><\/p>\r\n<!-- .pp-content-posts -->","protected":false},"excerpt":{"rendered":"<p>Twelve chefs belonging to the Mahaia group offered a dinner at the Club Financiero de Madrid to take a new look at Basque gastronomy.<\/p>\n","protected":false},"author":2,"featured_media":48544,"parent":6320,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"categories":[163],"tags":[188,197,216],"etiquetas_hoteles":[],"class_list":["post-48580","page","type-page","status-publish","has-post-thumbnail","hentry","category-gastronomy","tag-events","tag-gourmet-en","tag-restaurants"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.5 (Yoast SEO v26.6) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Madrid celebrates Basque gastronomy at the Financial Club - BasqueMagazine<\/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:\/\/basquemagazine.com\/en\/gastronomy\/madrid-celebrates-basque-gastronomy-at-the-financial-club\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Madrid celebrates Basque gastronomy at the Financial Club\" \/>\n<meta property=\"og:description\" content=\"Twelve chefs belonging to the Mahaia group offered a dinner at the Club Financiero de Madrid to take a new look at Basque gastronomy.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/basquemagazine.com\/en\/gastronomy\/madrid-celebrates-basque-gastronomy-at-the-financial-club\/\" \/>\n<meta property=\"og:site_name\" content=\"BasqueMagazine\" \/>\n<meta property=\"article:modified_time\" content=\"2023-10-26T08:19:00+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2023\/10\/Mahaia-84.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"970\" \/>\n\t<meta property=\"og:image:height\" content=\"646\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/basquemagazine.com\/en\/gastronomy\/madrid-celebrates-basque-gastronomy-at-the-financial-club\/\",\"url\":\"https:\/\/basquemagazine.com\/en\/gastronomy\/madrid-celebrates-basque-gastronomy-at-the-financial-club\/\",\"name\":\"Madrid celebrates Basque gastronomy at the Financial Club - 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