{"id":1382,"date":"2021-05-03T08:45:36","date_gmt":"2021-05-03T08:45:36","guid":{"rendered":"https:\/\/basquemagazine.com\/?page_id=1382"},"modified":"2022-05-30T10:58:03","modified_gmt":"2022-05-30T08:58:03","slug":"andoni-luis-aduriz-mucha-de-la-inspiracion-para-platos-y-proyectos-nace-en-los-viajes-que-hago-por-el-mundo","status":"publish","type":"page","link":"https:\/\/basquemagazine.com\/es\/gastronomia\/andoni-luis-aduriz-mucha-de-la-inspiracion-para-platos-y-proyectos-nace-en-los-viajes-que-hago-por-el-mundo\/","title":{"rendered":"Andoni Luis Aduriz: \u201cLa inspiraci\u00f3n nace en los viajes que hago por el mundo\u201d"},"content":{"rendered":"\r\n<p><a href=\"https:\/\/basquemagazine.com\/\">Inicio<\/a> \u00a0&gt;\u00a0\u00a0 <a href=\"https:\/\/basquemagazine.com\/gastronomia\/\">Gastronom\u00eda<\/a> \u00a0&gt;\u00a0\u00a0 Andoni Luis Aduriz: &#8220;La inspiraci\u00f3n nace en los viajes que hago por el mundo&#8221;<\/p>\r\n<h3>GASTRONOM\u00cdA<\/h3>\r\n<h1>\u00a0<\/h1>\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<h5>\u00a0<\/h5>\r\n<p>En esta entrevista para Tour Magazine el chef donostiarra muestra la admiraci\u00f3n que profesa por las cocinas de <strong>Per\u00fa, M\u00e9xico y Jap\u00f3n<\/strong> y nos descubre una menos conocida pero que le fascina, la coreana. Como curiosidad, siempre <strong>viaja con una libreta<\/strong> donde anota lo que le parece m\u00e1s interesante o inspirador.<\/p>\r\n<style type=\"text\/css\" data-key=\"share-buttons-sizes-s-\">.essb_links.essb_size_s .essb_link_svg_icon svg{height:16px;width:auto}.essb_links.essb_size_s .essb_icon{width:30px !important;height:30px !important}.essb_links.essb_size_s .essb_icon:before{font-size:16px !important;top:7px !important;left:7px !important}.essb_links.essb_size_s li a .essb_network_name{font-size:12px !important;font-weight:400 !important;line-height:12px !important}.essb_links.essb_size_s .essb_totalcount_item .essb_t_l_big,.essb_links.essb_size_s .essb_totalcount_item .essb_t_r_big{font-size:16px !important;line-height:16px !important}.essb_links.essb_size_s .essb_totalcount_item .essb_t_l_big .essb_t_nb_after,.essb_links.essb_size_s .essb_totalcount_item .essb_t_r_big .essb_t_nb_after{font-size:9px !important;line-height:9px !important;margin-top:1px !important}.essb_links.essb_size_s .essb_totalcount_item .essb_t_l_big.essb_total_icon:before,.essb_links.essb_size_s .essb_totalcount_item .essb_t_r_big.essb_total_icon:before{font-size:16px !important;line-height:26px !important}<\/style><div class=\"essb_links essb_counters essb_displayed_1616052906 essb_share essb_template_clear-retina essb_1457728967 essb_size_s print-no\" id=\"essb_displayed_1616052906_1457728967\" data-essb-postid=\"1382\" data-essb-position=\"1616052906\" data-essb-button-style=\"icon\" data-essb-template=\"clear-retina\" data-essb-counter-pos=\"hidden\" data-essb-url=\"https:\/\/basquemagazine.com\/es\/gastronomia\/andoni-luis-aduriz-mucha-de-la-inspiracion-para-platos-y-proyectos-nace-en-los-viajes-que-hago-por-el-mundo\/\" data-essb-fullurl=\"https:\/\/basquemagazine.com\/es\/gastronomia\/andoni-luis-aduriz-mucha-de-la-inspiracion-para-platos-y-proyectos-nace-en-los-viajes-que-hago-por-el-mundo\/\" data-essb-instance=\"1457728967\"><ul class=\"essb_links_list essb_force_hide_name essb_force_hide\"><li class=\"essb_item essb_totalcount_item essb_totalcount essb_tc_pos_leftbig\" data-counter-pos=\"leftbig\" data-counter-value=\"0\"><div class=\"essb-tc-block essb-tc-style-text-big\"><span class=\"essb-tc-block-number\">0<\/span><span class=\"essb-tc-block-text\">Veces compartido<\/span><\/div><\/li><li class=\"essb_item essb_link_whatsapp nolightbox essb_link_svg_icon\"> <a href=\"whatsapp:\/\/send?text=Andoni%20Luis%20Aduriz%3A%20\u201cLa%20inspiraci\u00f3n%20nace%20en%20los%20viajes%20que%20hago%20por%20el%20mundo\u201d%20https%3A%2F%2Fbasquemagazine.com%2Fes%2Fgastronomia%2Fandoni-luis-aduriz-mucha-de-la-inspiracion-para-platos-y-proyectos-nace-en-los-viajes-que-hago-por-el-mundo%2F\" title=\"Comp\u00e1rtelo en m\u00e1s redes WhatsApp\" onclick=\"essb.whatsapp('Andoni%20Luis%20Aduriz%3A%20\u201cLa%20inspiraci\u00f3n%20nace%20en%20los%20viajes%20que%20hago%20por%20el%20mundo\u201d%20https%3A%2F%2Fbasquemagazine.com%2Fes%2Fgastronomia%2Fandoni-luis-aduriz-mucha-de-la-inspiracion-para-platos-y-proyectos-nace-en-los-viajes-que-hago-por-el-mundo%2F', '1457728967'); 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return false;\" target=\"_blank\" rel=\"noreferrer noopener nofollow\" class=\"nolightbox\" ><span class=\"essb_icon essb_icon_mail essb-s-bg-mail essb-s-c-light essb-s-ch-light essb-s-bgh-dark essb-s-bg-network\"><svg class=\"essb-svg-icon essb-svg-icon-mail\" aria-hidden=\"true\" role=\"img\" focusable=\"false\" width=\"32\" height=\"32\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 60 60\"><polygon points=\"60,50.234 60,9.944 39.482,30.536 \" \/><polygon points=\"0,9.941 0,50.234 20.519,30.535 \" \/><path d=\"M1.387,8.5l21.002,21.08c0.121,0.051,0.471,0.415,0.517,0.519l5.941,5.963c0.635,0.591,1.672,0.59,2.333-0.025l5.911-5.933c0.046-0.105,0.4-0.473,0.522-0.524L58.615,8.5H1.387z\" \/><path d=\"M38.07,31.954l-5.5,5.52c-0.73,0.68-1.657,1.019-2.58,1.019c-0.914,0-1.823-0.332-2.533-0.993l-5.526-5.546L1.569,51.5h56.862L38.07,31.954z\" \/><\/svg><\/span><span class=\"essb_network_name essb_noname\"><\/span><\/a><span class=\"essb_counter_hidden\" data-cnt=\"\" data-cnt-short=\"\"><\/span><\/li><li class=\"essb_item essb_link_less nolightbox essb_after_more essb_link_svg_icon\"> <a href=\"#\" title=\"\" onclick=\"essb.toggle_less(&#39;1457728967&#39;); return false;\" target=\"_blank\" rel=\"nofollow\" class=\"\"><span class=\"essb_icon essb_icon_less essb-s-bg-mail essb-s-c-light essb-s-ch-light essb-s-bgh-dark essb-s-bg-network essb-s-bg-mail essb-s-c-light essb-s-ch-light essb-s-bgh-dark essb-s-bg-network\"><svg class=\"essb-svg-icon essb-svg-icon-minus\" aria-hidden=\"true\" role=\"img\" focusable=\"false\" width=\"32\" height=\"32\" viewBox=\"0 0 32 32\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M32,13.8v4.4c0,0.6-0.2,1.1-0.6,1.6c-0.4,0.4-1,0.6-1.5,0.6H2.1c-0.6,0-1.1-0.2-1.5-0.6c-0.4-0.5-0.6-1-0.6-1.6v-4.4c0-0.6,0.2-1.1,0.6-1.5c0.4-0.4,1-0.6,1.5-0.6h27.7c0.6,0,1.1,0.2,1.5,0.6C31.8,12.7,32,13.2,32,13.8z\" \/><\/svg><\/span><span class=\"essb_network_name\"><\/span><\/a><\/li><\/ul><\/div>\r\n<h4><strong>\u00bfDe qu\u00e9 manera influyen sus viajes, sus vivencias, en su gastronom\u00eda?<\/strong><\/h4>\r\n<p>Los seres humanos somos enormemente porosos y todo lo que vivimos y vemos va calando en nosotros, muchas veces sin que apenas nos demos cuenta. En los viajes esta porosidad se multiplica, no tanto por los lugares o paisajes que visitas sino por las personas con las que coincides y las nuevas culturas que conoces y que de alguna forma impactan en ti.<\/p>\r\n<p>Por un lado, mencionar\u00eda las cocinas de Per\u00fa o M\u00e9xico porque son pa\u00edses con una diversidad de ecosistemas y comunidades extraordinario, y cuando mezclas estas dos cosas al final lo que obtienes es una cantidad de opciones extraordinaria y muy rica. Lo cierto es que sus gastronom\u00edas siguen sorprendiendo cada vez que los visitas, con versiones o elaboraciones que se parecen a cosas que ya has visto, pero que siempre tienen su punto de diferencia. M\u00e1s all\u00e1 de que tanto Per\u00fa como M\u00e9xico son producto de una evoluci\u00f3n, me atrevo a decir, milenaria.<\/p>\r\n<p>Por otro lado, destacar\u00eda Jap\u00f3n, que para m\u00ed es la versi\u00f3n m\u00e1s sofisticada que yo conozco de la cocina. Es una manera de aproximarse a la cocina bastante distinta a lo que yo he conocido. B\u00e1sicamente porque aunque puede parecer muy simple el hecho de que alguien presente una fruta o un corte de at\u00fan, esconde un nivel de conocimiento y satisfacci\u00f3n que desde luego da muchas lecciones. Es otra de las grandes cocinas que no deja de ense\u00f1arte y en mi opini\u00f3n es la cocina que ha llegado a niveles de exigencia m\u00e1s altos.<\/p>\r\n<p><img decoding=\"async\" title=\"ADURIZ3\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/ADURIZ3.png\" alt=\"SUSPENSI\u00d3N Seda de txipir\u00f3n_JoseLuisLopezDeZubiria\" width=\"970\" height=\"546\" \/> Seda de txipir\u00f3n_JoseLuisLopezDeZubiria<\/p>\r\n<p>Me atrevo a decir que hoy en d\u00eda no hay ninguna gran desconocida, pero es verdad que hay una cocina muy interesante y que normalmente no se habla de ella, y es la cocina coreana.<\/p>\r\n<p>Corea tiene la particularidad de que es un pa\u00eds muy monta\u00f1oso, y por ello, no tiene grandes extensiones de cultivo. Al haber tantas monta\u00f1as, la relaci\u00f3n que tienen con la agricultura y ganader\u00eda es m\u00e1s limitada que por ejemplo si lo comparamos con Espa\u00f1a, pero hay una cultura extraordinaria de las verduras silvestres. Cosa que ser\u00eda impensable en otras culturas donde hay m\u00e1s tradici\u00f3n de lo que ser\u00edan los cultivos.<\/p>\r\n<p>Corea tiene mucho silvestre que adem\u00e1s lo utiliza en su gastronom\u00eda y es fascinante. A\u00f1adiendo tambi\u00e9n el hecho de que tiene una trayectoria en el mundo de los fermentos que es alucinante.<\/p>\r\n<p>Todo esto, al final, dibuja un estilo de cocina que adem\u00e1s de estar muy bueno y ser muy sabroso, es muy saludable. Precisamente por eso, es una de las cocinas, en mi opini\u00f3n, con m\u00e1s futuro o proyecci\u00f3n.<\/p>\r\n<p>Que el ser humano es extraordinario y que afortunadamente la diversidad cultural y gastron\u00f3mica que existe en el mundo es muy rica y que es algo que debemos salvaguardar.<\/p>\r\n<p>Si te gusta la historia no puedes perderte:<\/p>\r\n<p><a title=\"Sardina, el perfume del verano\" href=\"https:\/\/basquemagazine.com\/gastronomia\/sardina-el-perfume-del-verano\/\"><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/Sardinas_plato.jpg\" sizes=\"(max-width: 970px) 100vw, 970px\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/Sardinas_plato.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/Sardinas_plato-300x141.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/Sardinas_plato-768x361.jpg 768w\" alt=\"Sardinas emplatadas con guarnici\u00f3n de aguacate\" width=\"970\" height=\"456\" \/><\/a> <a href=\"https:\/\/basquemagazine.com\/categoria\/gastronomia\/\" rel=\"tag\">Gastronom\u00eda<\/a><\/p>\r\n<h2><a title=\"Sardina, el perfume del verano\" href=\"https:\/\/basquemagazine.com\/gastronomia\/sardina-el-perfume-del-verano\/\">Sardina, el perfume del verano<\/a><\/h2>\r\n<p>El aroma de las sardinas asadas en planchas o parrillas puestas sobre el carb\u00f3n impregna el aire de nuestros puertos cada verano. Abundantes, suculentas, sanas, econ\u00f3micas, frescas. Acomp\u00e1\u00f1elas con un pedazo de pan y un buen vaso de refrescante txakoli blanco. Repetir\u00e1.<\/p>\r\n<p><a href=\"https:\/\/basquemagazine.com\/gastronomia\/sardina-el-perfume-del-verano\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\" \/><\/a><\/p>\r\n<!-- .pp-content-posts -->\r\n<h2>Suscr\u00edbete a nuestra Newsletter<\/h2>\r\n<p>Tenemos el mejor contenido de calidad tur\u00edstica y te lo enviamos a tu bandeja de entrada todos los meses.<\/p>\r\n\n\t\t\t<form id=\"sib_signup_form_3\" 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=\"3\">\n                <input type=\"hidden\" name=\"sib_form_alert_notice\" value=\"Por favor rellene este campo\">\n                <input type=\"hidden\" name=\"sib_form_invalid_email_notice\" value=\"Tu direcci\u00f3n de correo electr\u00f3nico no es v\u00e1lida\">\n                <input type=\"hidden\" name=\"sib_security\" value=\"9bd2cca663\">\n\t\t\t\t<div class=\"sib_signup_box_inside_3\">\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=\"Introduce tu 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=\"Quiero suscribirme\">\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_3 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_3 p.sib-alert-message-error {\n    background-color: #f2dede;\n    border-color: #ebccd1;\n    color: #a94442;\n}\nform#sib_signup_form_3 p.sib-alert-message-success {\n    background-color: #dff0d8;\n    border-color: #d6e9c6;\n    color: #3c763d;\n}\nform#sib_signup_form_3 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<h2>Te va a encantar<\/h2>\r\n<p><a title=\"Si\u00e9ntete Donostiarra, volvemos a viajar\" href=\"https:\/\/basquemagazine.com\/la-buena-vida\/sientete-donostiarra-volvemos-a-viajar\/\"><!-- Featured Video Plus v2.3.3 --> <iframe title=\"Si\u00e9ntete Donostiarra. Volvemos a viajar\" src=\"https:\/\/www.youtube.com\/embed\/6tS_T2VtLog?width=1024&amp;height=1024&amp;autoplay&amp;origin=https%3A%2F%2Fbasquemagazine.com\" width=\"1024\" height=\"576\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe> <img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/plugins\/featured-video-plus\/img\/playicon.png\" alt=\"Featured Video Play Icon\" \/><\/a> <a href=\"https:\/\/basquemagazine.com\/categoria\/la-buena-vida\/\" rel=\"tag\">La buena vida<\/a>, <a href=\"https:\/\/basquemagazine.com\/categoria\/planes\/\" rel=\"tag\">Planes<\/a><\/p>\r\n<h2><a title=\"Si\u00e9ntete Donostiarra, volvemos a viajar\" href=\"https:\/\/basquemagazine.com\/la-buena-vida\/sientete-donostiarra-volvemos-a-viajar\/\">Si\u00e9ntete Donostiarra, volvemos a viajar<\/a><\/h2>\r\n<p>\u00a1Por fin se nos abre la puerta! Hemos so\u00f1ado tanto con viajar\u2026 Ahora te toca a ti cuidar de San Sebasti\u00e1n. Descubre todas las posibilidades que tiene esta ciudad y vive una experiencia aut\u00e9ntica. SI\u00c9NTETE DONOSTIARRA.<\/p>\r\n<p><a href=\"https:\/\/basquemagazine.com\/la-buena-vida\/sientete-donostiarra-volvemos-a-viajar\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\" \/><\/a> <a title=\"Artepan, la cultura del pan\" href=\"https:\/\/basquemagazine.com\/gastronomia\/artepan-la-cultura-del-pan\/\"><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/04\/Xretrato-Txema.jpg\" sizes=\"(max-width: 970px) 100vw, 970px\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/04\/Xretrato-Txema.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/04\/Xretrato-Txema-300x199.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/04\/Xretrato-Txema-768x511.jpg 768w\" alt=\"\" width=\"970\" height=\"645\" \/><\/a> <a href=\"https:\/\/basquemagazine.com\/categoria\/gastronomia\/\" rel=\"tag\">Gastronom\u00eda<\/a><\/p>\r\n<h2><a title=\"Artepan, la cultura del pan\" href=\"https:\/\/basquemagazine.com\/gastronomia\/artepan-la-cultura-del-pan\/\">Artepan, la cultura del pan<\/a><\/h2>\r\n<p>Apuestan por una forma tradicional de hacer las cosas, recuperando su aut\u00e9ntico valor y revaloriz\u00e1ndolo. Devolviendo al pan el lugar de honor que se merece.<\/p>\r\n<p><a href=\"https:\/\/basquemagazine.com\/gastronomia\/artepan-la-cultura-del-pan\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\" \/><\/a> <a title=\"Asador Kerren, maestros de la brasa en Bilbao\" href=\"https:\/\/basquemagazine.com\/gastronomia\/asador-kerren-maestros-de-la-brasa-en-bilbao\/\"><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/kerren-2BUBU-13.jpg\" sizes=\"(max-width: 970px) 100vw, 970px\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/kerren-2BUBU-13.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/kerren-2BUBU-13-300x143.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/kerren-2BUBU-13-768x366.jpg 768w\" alt=\"Parrilla del asador Kerren\" width=\"970\" height=\"462\" \/><\/a> <a href=\"https:\/\/basquemagazine.com\/categoria\/gastronomia\/\" rel=\"tag\">Gastronom\u00eda<\/a><\/p>\r\n<h2><a title=\"Asador Kerren, maestros de la brasa en Bilbao\" href=\"https:\/\/basquemagazine.com\/gastronomia\/asador-kerren-maestros-de-la-brasa-en-bilbao\/\">Asador Kerren, maestros de la brasa en Bilbao<\/a><\/h2>\r\n<p>Este Asador es una de las leyendas culinarias de Bilbao. Sus chuletones a la brasa y su cordero lechal entero asado en espet\u00f3n (burduntzi) forman parte de la mitolog\u00eda gastron\u00f3mica de la ciudad.<\/p>\r\n<p><a href=\"https:\/\/basquemagazine.com\/gastronomia\/asador-kerren-maestros-de-la-brasa-en-bilbao\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\" \/><\/a> <a title=\"Elkano, de Getaria, nuevo restaurante con Tres Soles en la Gu\u00eda Repsol\" href=\"https:\/\/basquemagazine.com\/gastronomia\/elkano-de-getaria-nuevo-restaurante-con-tres-soles-en-la-guia-repsol\/\"><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/EUSKADI-Elkano-Aitor-Arregi-3.jpg\" sizes=\"(max-width: 970px) 100vw, 970px\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/EUSKADI-Elkano-Aitor-Arregi-3.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/EUSKADI-Elkano-Aitor-Arregi-3-300x180.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/EUSKADI-Elkano-Aitor-Arregi-3-768x462.jpg 768w\" alt=\"Aitor Arregi (Elkano)\" width=\"970\" height=\"583\" \/><\/a> <a href=\"https:\/\/basquemagazine.com\/categoria\/gastronomia\/\" rel=\"tag\">Gastronom\u00eda<\/a><\/p>\r\n<h2><a title=\"Elkano, de Getaria, nuevo restaurante con Tres Soles en la Gu\u00eda Repsol\" href=\"https:\/\/basquemagazine.com\/gastronomia\/elkano-de-getaria-nuevo-restaurante-con-tres-soles-en-la-guia-repsol\/\">Elkano, de Getaria, nuevo restaurante con Tres Soles en la Gu\u00eda Repsol<\/a><\/h2>\r\n<p>Aitor Arregi gobierna la casa m\u00edtica y reverenciada donde la frescura, temporalidad y terroir marino hacen la magia. Adem\u00e1s 7 restaurantes vascos han sido galardonados.<\/p>\r\n<p><a href=\"https:\/\/basquemagazine.com\/gastronomia\/elkano-de-getaria-nuevo-restaurante-con-tres-soles-en-la-guia-repsol\/\">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>Aduriz nos comenta sus preferencias de gastronom\u00eda internacional<\/p>\n","protected":false},"author":2,"featured_media":1383,"parent":43,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"categories":[4],"tags":[138,90,76,71],"etiquetas_hoteles":[],"class_list":["post-1382","page","type-page","status-publish","has-post-thumbnail","hentry","category-gastronomia","tag-gente","tag-gipuzkoa","tag-gourmet","tag-restaurantes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.5 (Yoast SEO v26.6) - 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