We design gastronomic projects that work: inside and out.
Concept, space, and operations come together to build kitchens with identity, method, and profitability.
We accompany you through every stage of your business
We created the gastronomic concept and coordinated the design of the space together with architects and designers.
We train the team, control costs, and design custom menus.
In addition, we conduct internal and external audits, incorporate new technologies, and perform continuous monitoring to optimise results.
Main services
Architecture and plans
The business concept is supported by an architecture based on forward workflow: functional layout, efficient circulation, and a space designed to evolve.
Retail and butcher shop
We drive gastronomic retail from the butcher shop through a 5th-range offer and standardized processes, allowing scale without losing quality.
Grill
Ember specialists: we master fire, doneness, and technique to get the best out of every product. We design proposals aligned with your concept .
Basque cuisine
We are experts in Basque cuisine -deeply rooted in tradition- with a solid recipe foundation and a contemporary view of product and seasonality.
Real profitability
Without effective cost control, all of the above remains merely an intention. That is why we measure and adjust it precisely so that your proposal is sustainable, profitable, and consistent over time.
Grill
Ember specialists: we master fire, doneness, and technique to get the best out of every product. We design proposals aligned with your concept .
Main services
-
Architecture and plans
The business concept is supported by an architecture based on forward workflow: functional layout, efficient circulation, and a space designed to evolve.
-
Retail and butcher shop
We drive gastronomic retail from the butcher shop through a 5th-range offer and standardized processes, allowing scale without losing quality.
-
Grill
Ember specialists: we master fire, doneness, and technique to get the best out of every product. We design proposals aligned with your concept and train the team for consistent execution with personality.
-
Basque cuisine
We are experts in Basque cuisine -deeply rooted in tradition- with a solid recipe foundation and a contemporary view of product and seasonality.
-
Real profitability
Without effective cost control, all of the above remains merely an intention. That is why we measure and adjust it precisely so that your proposal is sustainable, profitable, and consistent over time.
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@lacupuladelcapricho
Cuando el ritual se come el plato
Con un despliegue arquitectónico sin precedentes, José Gordón abrió el pasado mes de febrero La Cúpula, el 2.0 del restaurante El Capricho, cuna de la carne y primero en la lista The World’s 50 best steak…
Los tartares elevan el nivel de la experiencia, pero las cecinas son el gran momento del menú. Pensar que detrás de una loncha pueden convivir hasta catorce años entre la vida del animal y su curación ayuda a entender la dimensión del trabajo de José…
… impresiona y, por momentos, deslumbra. También deja la sensación de que la liturgia podría respirar un poco más, retirarse apenas un paso y permitir que algunos platos ocuparan más espacio en la memoria. Porque cuando el relato se calma y la carne habla con naturalidad, El Capricho demuestra por qué sigue siendo una de las grandes casas de carne del mundo. La duda es si La Cúpula, en su voluntad de elevar esa historia, no corre a veces el riesgo de cubrir con demasiada ceremonia aquello que ya era extraordinario.
Lo contamos en
@noticiasdealava
@notgip
@deia_eus
@noticiasnavarra_oficial
#buey
#lacupuladelcapricho
#aitzol_zugasti
Todo empezó hace millones de años, cuando un antiguo mar quedó atrapado bajo la tierra de Añana @vallesalado
Desde entonces, esa sal ha dado forma a un paisaje único y hoy también inspira una manera de cocinar. En Almazen @almazen__salinas se transforma en salmueras, fermentaciones, curaciones y otras técnicas que convierten cada plato en una interpretación del territorio.
La mesa ha encontrado continuidad en los vinos de Amaren, @bodegasamaren donde la viña cuenta el paisaje desde Rioja Alavesa en distintos eventos llamados Araba, con los pies en la tierra con la colaboración de @larutaslow y @aitorbuendia
Lo contamos en
@deia_eus
@notgip
@noticiasdealava
@noticiasnavarra_oficial
#salinas
#araba
#aitzol_zugasti
