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.
Follow the latest news on my Instagram
Mentxaka anaiak @jonmentxaka @ikermentxakaordenana artistak dira. Plentziako @hondartzape_erretegia erretegian, esateko gutxi geio
Euskal Herriko eta Mallorkako altxorrak Donostiako irlaren aurrean: Idiazabal gazta eta Xesc Reinaren @xescreina hirugiharra.
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Unión de dos tesoros de País Vasco y Mallorca frente a la isla de Santa Clara, Donostia, el queso Idiazabal y la papada amb tap de corti de Xesc Reina.
@egogizon
#eh
#mallorca
#idiazabalgazta
#aitzol_zugasti
@noorrestaurant
Culinary Zinemak Noorren historia ekarri digu Basque Culinary Centerrera, @bculinary Paco Morales @pacomoraleschef eta Paola Gualandi @paola.gualandi_ protagonista dituen Noor: cocinar pasados posibles dokumentalaren bidez.
Miresgarria da hiru Michelin izar dituen Kordobako jatetxe honetan talde osoarekin batera egiten duten lana. Hamar urte daramatzate Al-Andalusen zer jaten zen, nola prestatzen zen eta zer kulturak utzi zuten arrastoa ikertzen. Hamar urte historian barrena bidaiatzen, ondare hura interpretatzeko eta, plateren bidez, gaur egunera ekartzeko.
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Noor
Culinary Zinema nos ha acercado al Basque Culinary Center la historia de Noor a través del documental Noor: cocinar pasados posibles, protagonizado por Paco Morales y Paola Gualandi.
Admirable el trabajo que realizan junto a todo su equipo en este restaurante cordobés, reconocido con tres estrellas Michelin. Llevan diez años investigando qué se comía en Al-Ándalus, cómo se cocinaba y qué culturas dejaron allí su huella. Diez años viajando a través de la historia para interpretar aquel legado y traerlo hasta nuestros días por medio de sus platos.
#ssif
#noorrestaurant
#alandalus
#aitzol_zugasti
