{"id":730,"date":"2026-02-17T13:00:31","date_gmt":"2026-02-17T12:00:31","guid":{"rendered":"https:\/\/azgastronomia.com\/home\/"},"modified":"2026-03-18T12:17:07","modified_gmt":"2026-03-18T11:17:07","slug":"home","status":"publish","type":"page","link":"https:\/\/azgastronomia.com\/en\/","title":{"rendered":"Home"},"content":{"rendered":"\n\n\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/azgastronomia.com\/wp-content\/uploads\/2026\/02\/Katilluak.svg\" alt=\"Icono de cuencos apilados\" width=\"48\" height=\"48\" \/>\n\t\t\t<h3>Dise\u00f1amos proyectos gastron\u00f3micos que funcionan: por dentro y por fuera.<\/h3>\n\t\t\t\t\t\t<h3>Concepto, espacio y operativa se unen para construir negocios con identidad, m\u00e9todo y rentabilidad.<\/h3>\t\t\t\t\t\n<h2>\n\t\t\tTe acompa\u00f1amos en cada fase de tu negocio\t<\/h2>\n\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/azgastronomia.com\/wp-content\/uploads\/2026\/02\/Estudio.svg\" alt=\"Icono de estudio\" width=\"80\" height=\"80\" \/>\n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t<p>Creamos el concepto gastron\u00f3mico y coordinamos el dise\u00f1o del espacio junto a arquitectos y dise\u00f1adores.<\/p>\t\t\n\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/azgastronomia.com\/wp-content\/uploads\/2026\/02\/Sombrero.svg\" alt=\"icono svg de un gorro de cocina\" width=\"85\" height=\"80\" \/>\n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t<p>Formamos al equipo, controlamos costes y dise\u00f1amos cartas personalizadas.<\/p>\t\t\n\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/azgastronomia.com\/wp-content\/uploads\/2026\/02\/Iterar.svg\" alt=\"Icono de iteraci\u00f3n\" width=\"66\" height=\"74\" \/>\n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t<p>Adem\u00e1s, realizamos auditor\u00edas internas y externas, incorporamos nuevas tecnolog\u00edas y hacemos seguimiento continuo para optimizar resultados.<\/p>\t\t\n<h2>\n\t\t\tMis art\u00edculos de la revista ON\t<\/h2>\n\t\t\t<a href=\"https:\/\/azgastronomia.com\/en\/publications\/\"  target=\"_self\">\n\t\t\t\t\t\t\tVer m\u00e1s art\u00edculos\n\t\t\t\t\t<\/a>\n<h2>\n\t\t\tSigue la actualidad en mi Instagram\t<\/h2>\n\t\n<div id=\"sb_instagram\"  class=\"sbi sbi_mob_col_1 sbi_tab_col_3 sbi_col_3 sbi_width_resp sbi_palette_custom_2 sbi-theme sbi-default_theme sbi-style-regular\" style=\"padding-bottom: 40px;\" data-post-style=\"regular\"\t data-feedid=\"*2\"  data-res=\"auto\" data-cols=\"3\" data-colsmobile=\"1\" data-colstablet=\"3\" data-num=\"3\" data-nummobile=\"3\" data-header-size=\"medium\" data-item-padding=\"20\"\t data-shortcode-atts=\"{&quot;feed&quot;:&quot;2&quot;}\"  data-postid=\"730\" data-locatornonce=\"854e0b73c1\" 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data-sbi-flags=\"favorLocal,imageLoadDisable,gdpr\">\n\n\t\n\t<div id=\"sbi_images\" style=\"gap: 40px;\">\n\t\t<div class=\"sbi_item sbi_type_carousel sbi_new sbi_no_js sbi_no_resraise sbi_js_load_disabled\"\n\t id=\"sbi_18108956360086480\" data-date=\"1784994837\"\n\t data-numcomments=\"0\" data-template=ft_default>\n\t<div class=\"sbi_inner_wrap\" >\n\n\t\t\n\t\t\t<div class=\"sbi_photo_wrap\"  style=\"border-radius: inherit;\">\n\t\t\t\t<svg class=\"svg-inline--fa fa-clone fa-w-16 sbi_lightbox_carousel_icon\" aria-hidden=\"true\" aria-label=\"Clone\" data-fa-pro\u0192cessed=\"\" data-prefix=\"far\" data-icon=\"clone\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 512 512\">\n                    <path fill=\"currentColor\" d=\"M464 0H144c-26.51 0-48 21.49-48 48v48H48c-26.51 0-48 21.49-48 48v320c0 26.51 21.49 48 48 48h320c26.51 0 48-21.49 48-48v-48h48c26.51 0 48-21.49 48-48V48c0-26.51-21.49-48-48-48zM362 464H54a6 6 0 0 1-6-6V150a6 6 0 0 1 6-6h42v224c0 26.51 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Es sala, cocina, bodega y oficio. Una casa donde el ceremonial suena vigente y la memoria se sirve con naturalidad.<br><br>La visita dej\u00f3 muchos momentos: el coulant de esp\u00e1rrago blanco de David Andr\u00e9s, @davidandresxin el salmonete de Gaud\u00ed como doble homenaje a elBulli o el bonito en clave de all i pebre.<br><br>Pero hay un instante que lo resume todo: el pato asado en su propio jugo \u201c\u00e0 la presse\u201d: herramienta, t\u00e9cnica y atenci\u00f3n de sala. Un gesto de oficio en guerid\u00f3n que obliga a mirar, esperar y prestar atenci\u00f3n.<br><br>Y luego est\u00e1 la bodega. Botellas con m\u00e1s de un siglo de vida, primeras a\u00f1adas, pioneros del Priorat, champagnes, Italia madura, nuevos vignerons y referencias catalanas como L\u2019Encl\u00f2s de Peralba o Finca Garbet\u2026<br><br>Lo contamos en la revista ON<br>@noticiasdealava <br>@notgip <br>@noticiasnavarra_oficial <br>@deia_eus<br><br>#cl\u00e1sicos <br>#barcelona<br>#restaurantesclasicos <br>#aitzol_zugasti<\/span>\n\t<\/p>\n\n\t\t\t<\/div>\n\n\t\t\t\t\t\t\t<a class=\"sbi_instagram_link\" target=\"_blank\" rel=\"nofollow noopener\"\n\t\t\t\t   href=\"https:\/\/www.instagram.com\/p\/DbOLs2GDSCD\/\" >\n\t\t\t\t\t<span class=\"sbi-screenreader\">\n\t\t\t\t\t\tView Instagram post by aitzol_zugasti\t\t\t\t\t<\/span>\n\t\t\t\t\t<svg class=\"svg-inline--fa fa-instagram fa-w-14\" aria-hidden=\"true\" data-fa-processed=\"\" aria-label=\"Instagram\" data-prefix=\"fab\" data-icon=\"instagram\" role=\"img\" viewBox=\"0 0 448 512\">\n                    <path fill=\"currentColor\" d=\"M224.1 141c-63.6 0-114.9 51.3-114.9 114.9s51.3 114.9 114.9 114.9S339 319.5 339 255.9 287.7 141 224.1 141zm0 189.6c-41.1 0-74.7-33.5-74.7-74.7s33.5-74.7 74.7-74.7 74.7 33.5 74.7 74.7-33.6 74.7-74.7 74.7zm146.4-194.3c0 14.9-12 26.8-26.8 26.8-14.9 0-26.8-12-26.8-26.8s12-26.8 26.8-26.8 26.8 12 26.8 26.8zm76.1 27.2c-1.7-35.9-9.9-67.7-36.2-93.9-26.2-26.2-58-34.4-93.9-36.2-37-2.1-147.9-2.1-184.9 0-35.8 1.7-67.6 9.9-93.9 36.1s-34.4 58-36.2 93.9c-2.1 37-2.1 147.9 0 184.9 1.7 35.9 9.9 67.7 36.2 93.9s58 34.4 93.9 36.2c37 2.1 147.9 2.1 184.9 0 35.9-1.7 67.7-9.9 93.9-36.2 26.2-26.2 34.4-58 36.2-93.9 2.1-37 2.1-147.8 0-184.8zM398.8 388c-7.8 19.6-22.9 34.7-42.6 42.6-29.5 11.7-99.5 9-132.1 9s-102.7 2.6-132.1-9c-19.6-7.8-34.7-22.9-42.6-42.6-11.7-29.5-9-99.5-9-132.1s-2.6-102.7 9-132.1c7.8-19.6 22.9-34.7 42.6-42.6 29.5-11.7 99.5-9 132.1-9s102.7-2.6 132.1 9c19.6 7.8 34.7 22.9 42.6 42.6 11.7 29.5 9 99.5 9 132.1s2.7 102.7-9 132.1z\"><\/path>\n                <\/svg>\t\t\t\t<\/a>\n\t\t\t\n\t\t\t<div class=\"sbi_hover_bottom \" >\n\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t<div\n\t\t\t\t\t\tclass=\"sbi_meta\" >\n\n\t\t\t\t\t\t\t<span\n\t\tclass=\"sbi_likes\" style=\"font-size: 13px;\" >\n\t\t<svg  style=\"font-size: 13px;\" class=\"svg-inline--fa fa-heart fa-w-18\" aria-hidden=\"true\" data-fa-processed=\"\" data-prefix=\"fa\" data-icon=\"heart\" role=\"presentation\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 576 512\"><path fill=\"currentColor\" d=\"M414.9 24C361.8 24 312 65.7 288 89.3 264 65.7 214.2 24 161.1 24 70.3 24 16 76.9 16 165.5c0 72.6 66.8 133.3 69.2 135.4l187 180.8c8.8 8.5 22.8 8.5 31.6 0l186.7-180.2c2.7-2.7 69.5-63.5 69.5-136C560 76.9 505.7 24 414.9 24z\"><\/path><\/svg>\t\t36\t<\/span>\n\t<span\n\t\tclass=\"sbi_comments\" style=\"font-size: 13px;\" >\n\t\t<svg  style=\"font-size: 13px;\" class=\"svg-inline--fa fa-comment fa-w-18\" aria-hidden=\"true\" data-fa-processed=\"\" data-prefix=\"fa\" data-icon=\"comment\" role=\"presentation\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 576 512\"><path fill=\"currentColor\" d=\"M576 240c0 115-129 208-288 208-48.3 0-93.9-8.6-133.9-23.8-40.3 31.2-89.8 50.3-142.4 55.7-5.2.6-10.2-2.8-11.5-7.7-1.3-5 2.7-8.1 6.6-11.8 19.3-18.4 42.7-32.8 51.9-94.6C21.9 330.9 0 287.3 0 240 0 125.1 129 32 288 32s288 93.1 288 208z\"><\/path><\/svg>\t\t0\t<\/span>\n\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t<\/div>\n\n\t\t\t<a class=\"sbi_link_area nofancybox\" rel=\"nofollow noopener\" href=\"https:\/\/scontent-bru2-1.cdninstagram.com\/v\/t51.82787-15\/755432563_18257041942306985_498361338686371126_n.jpg?stp=dst-jpg_e35_tt6&#038;_nc_cat=106&#038;ccb=7-5&#038;_nc_sid=18de74&#038;efg=eyJlZmdfdGFnIjoiQ0FST1VTRUxfSVRFTS5iZXN0X2ltYWdlX3VybGdlbi5DMyJ9&#038;_nc_ohc=P8Hf4TutGP4Q7kNvwGAdn9J&#038;_nc_oc=AdoEwf6Vv9TO1CdP2aA7AGSGDwn6n1XJDU0GldaepOpajJB0T4FPlApoq0bUGIUs_LQ&#038;_nc_zt=23&#038;_nc_ht=scontent-bru2-1.cdninstagram.com&#038;edm=ANo9K5cEAAAA&#038;_nc_gid=AZyvAvoUqMqcwd3RKSMb9g&#038;_nc_tpa=Q5bMBQEN0l7B6MUzqF_-IwEUpcdViFX8YGYD7hSXULh0a48N6-RpW1KZTVKqS5t_Uuau6n1gRvxehQzKTw&#038;oh=00_AQDRIknPkS551d9Gu0VU-E-JQuJnLhSpq1KYISwOxmjOOw&#038;oe=6A6DDCAC\"\n\t\t\t   data-lightbox-sbi=\"\"\n\t\t\t   data-title=\"Via Veneto, @viavenetobarcelona cl\u00e1sico por oficio.&lt;br&gt;\n&lt;br&gt;\nAhora que lo cl\u00e1sico vuelve a estar de moda, Via Veneto lleva ah\u00ed desde siempre.&lt;br&gt;\n&lt;br&gt;\nGalardonado con una estrella Michelin, es mucho m\u00e1s que un restaurante hist\u00f3rico de Barcelona. Es sala, cocina, bodega y oficio. Una casa donde el ceremonial suena vigente y la memoria se sirve con naturalidad.&lt;br&gt;\n&lt;br&gt;\nLa visita dej\u00f3 muchos momentos: el coulant de esp\u00e1rrago blanco de David Andr\u00e9s, @davidandresxin el salmonete de Gaud\u00ed como doble homenaje a elBulli o el bonito en clave de all i pebre.&lt;br&gt;\n&lt;br&gt;\nPero hay un instante que lo resume todo: el pato asado en su propio jugo \u201c\u00e0 la presse\u201d: herramienta, t\u00e9cnica y atenci\u00f3n de sala. Un gesto de oficio en guerid\u00f3n que obliga a mirar, esperar y prestar atenci\u00f3n.&lt;br&gt;\n&lt;br&gt;\nY luego est\u00e1 la bodega. Botellas con m\u00e1s de un siglo de vida, primeras a\u00f1adas, pioneros del Priorat, champagnes, Italia madura, nuevos vignerons y referencias catalanas como L\u2019Encl\u00f2s de Peralba o Finca Garbet\u2026&lt;br&gt;\n&lt;br&gt;\nLo contamos en la revista ON&lt;br&gt;\n@noticiasdealava &lt;br&gt;\n@notgip &lt;br&gt;\n@noticiasnavarra_oficial &lt;br&gt;\n@deia_eus&lt;br&gt;\n&lt;br&gt;\n#cl\u00e1sicos &lt;br&gt;\n#barcelona&lt;br&gt;\n#restaurantesclasicos &lt;br&gt;\n#aitzol_zugasti\"\n\t\t\t   data-video=\"\"\n\t\t\t   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  tabindex=\"-1\">\n\t\t\t<img decoding=\"async\" src=\"https:\/\/azgastronomia.com\/wp-content\/plugins\/instagram-feed-pro\/img\/thumb-placeholder.png\" alt=\"Via Veneto, @viavenetobarcelona cl\u00e1sico por oficio.\n\nAhora que lo cl\u00e1sico vuelve a estar de moda, Via Veneto lleva ah\u00ed desde siempre.\n\nGalardonado con una estrella Michelin, es mucho m\u00e1s que un restaurante hist\u00f3rico de Barcelona. Es sala, cocina, bodega y oficio. Una casa donde el ceremonial suena vigente y la memoria se sirve con naturalidad.\n\nLa visita dej\u00f3 muchos momentos: el coulant de esp\u00e1rrago blanco de David Andr\u00e9s, @davidandresxin el salmonete de Gaud\u00ed como doble homenaje a elBulli o el bonito en clave de all i pebre.\n\nPero hay un instante que lo resume todo: el pato asado en su propio jugo \u201c\u00e0 la presse\u201d: herramienta, t\u00e9cnica y atenci\u00f3n de sala. Un gesto de oficio en guerid\u00f3n que obliga a mirar, esperar y prestar atenci\u00f3n.\n\nY luego est\u00e1 la bodega. Botellas con m\u00e1s de un siglo de vida, primeras a\u00f1adas, pioneros del Priorat, champagnes, Italia madura, nuevos vignerons y referencias catalanas como L\u2019Encl\u00f2s de Peralba o Finca Garbet\u2026\n\nLo contamos en la revista ON\n@noticiasdealava \n@notgip \n@noticiasnavarra_oficial \n@deia_eus\n\n#cl\u00e1sicos \n#barcelona\n#restaurantesclasicos \n#aitzol_zugasti\">\n\t\t<\/a>\n\t<\/div>\n\n\n\t\t\n\t\t<div class=\"sbi_info_wrapper\">\n\t\t\t<div class=\"sbi_info \">\n\n\t\t\t\t\n\t\t\t\t<div class=\"sbi_meta_wrap\">\n\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n\n\t<div class=\"sbi-divider\"><\/div>\n<\/div>\n<div class=\"sbi_item sbi_type_image sbi_new sbi_no_js sbi_no_resraise sbi_js_load_disabled\"\n\t id=\"sbi_18113134618941105\" data-date=\"1784562841\"\n\t data-numcomments=\"2\" data-template=ft_default>\n\t<div class=\"sbi_inner_wrap\" >\n\n\t\t\n\t\t\t<div class=\"sbi_photo_wrap\"  style=\"border-radius: inherit;\">\n\t\t\t\t\t\t\n\t\t<div  style=\"background: rgba(0,0,0,0.85)\"  class=\"sbi_link \" >\n\t\t\t<div class=\"sbi_hover_top\">\n\n\t\t\t\t\t<p class=\"sbi_hover_caption_wrap\"\n\t\t>\n\t\t<span\n\t\t\tclass=\"sbi_caption\">Kaixo @frigicoll.es <br><br>Sigo creyendo que las mejores cocinas empiezan mucho antes que el primer servicio.<br><br>Comienzan escuchando a quienes las habitan y entendiendo las verdaderas necesidades operativas de cada negocio.<br><br>Creo en construir espacios duraderos, sostenibles y ergon\u00f3micos, pensados para facilitar el trabajo diario de las personas que les dan vida.<br><br>\u2014\u2014-<br><br>Kaixo, @hosteleriafrigicoll <br><br>Sukalderik onenak lehen zerbitzua baino askoz lehenago hasten direla sinesten jarraitzen dut.<br><br>Sukalde horiek bertan lan egiten dutenak entzunez eta negozio bakoitzaren benetako behar operatiboak ulertuz hasten dira.<br><br>Eguneroko lana errazteko pentsatutako espazio iraunkor, jasangarri eta ergonomikoak eraikitzean sinesten dut, bertan bizia ematen dieten pertsonentzat.<br><br>#asesoriagastronomica <br>#cocinasprofesionales <br>#aitzol_zugasti<br>#sukaldeak<\/span>\n\t<\/p>\n\n\t\t\t<\/div>\n\n\t\t\t\t\t\t\t<a class=\"sbi_instagram_link\" target=\"_blank\" rel=\"nofollow noopener\"\n\t\t\t\t   href=\"https:\/\/www.instagram.com\/p\/DbBTJtwNvRb\/\" >\n\t\t\t\t\t<span class=\"sbi-screenreader\">\n\t\t\t\t\t\tView Instagram post by aitzol_zugasti\t\t\t\t\t<\/span>\n\t\t\t\t\t<svg class=\"svg-inline--fa fa-instagram fa-w-14\" aria-hidden=\"true\" data-fa-processed=\"\" aria-label=\"Instagram\" data-prefix=\"fab\" data-icon=\"instagram\" role=\"img\" viewBox=\"0 0 448 512\">\n                    <path fill=\"currentColor\" d=\"M224.1 141c-63.6 0-114.9 51.3-114.9 114.9s51.3 114.9 114.9 114.9S339 319.5 339 255.9 287.7 141 224.1 141zm0 189.6c-41.1 0-74.7-33.5-74.7-74.7s33.5-74.7 74.7-74.7 74.7 33.5 74.7 74.7-33.6 74.7-74.7 74.7zm146.4-194.3c0 14.9-12 26.8-26.8 26.8-14.9 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287.3 0 240 0 125.1 129 32 288 32s288 93.1 288 208z\"><\/path><\/svg>\t\t2\t<\/span>\n\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t<\/div>\n\n\t\t\t<a class=\"sbi_link_area nofancybox\" rel=\"nofollow noopener\" href=\"https:\/\/scontent-bru2-1.cdninstagram.com\/v\/t51.82787-15\/753204594_18256423141306985_6994348066417829667_n.jpg?stp=dst-jpg_e35_tt6&#038;_nc_cat=101&#038;ccb=7-5&#038;_nc_sid=18de74&#038;efg=eyJlZmdfdGFnIjoiRkVFRC5iZXN0X2ltYWdlX3VybGdlbi5DMyJ9&#038;_nc_ohc=P0WgdYrcXBsQ7kNvwFsl3Cx&#038;_nc_oc=AdrkGBv12ILAEmHpC_dKnN96eGInnbw2X02gEmi9-e5vnqg2Mp2BIxZNHciblZp7Xfk&#038;_nc_zt=23&#038;_nc_ht=scontent-bru2-1.cdninstagram.com&#038;edm=ANo9K5cEAAAA&#038;_nc_gid=AZyvAvoUqMqcwd3RKSMb9g&#038;_nc_tpa=Q5bMBQGm-b_RLPz5cw5BCjbsAqphYWCRKhaRIVQcNOlsZm6UMEjcu_M8umjVqsYhoTs4N_PwD8AdW9hj8A&#038;oh=00_AQBnSsmw2Jg1Zj3qLTy1Q1o3z05y5RKrlTiLd-jjpUrOHg&#038;oe=6A6DE79A\"\n\t\t\t   data-lightbox-sbi=\"\"\n\t\t\t   data-title=\"Kaixo @frigicoll.es &lt;br&gt;\n&lt;br&gt;\nSigo creyendo que las mejores cocinas empiezan mucho antes que el primer servicio.&lt;br&gt;\n&lt;br&gt;\nComienzan escuchando a quienes las habitan y entendiendo las verdaderas necesidades operativas de cada negocio.&lt;br&gt;\n&lt;br&gt;\nCreo en construir espacios duraderos, sostenibles y ergon\u00f3micos, pensados para facilitar el trabajo diario de las personas que les dan vida.&lt;br&gt;\n&lt;br&gt;\n\u2014\u2014-&lt;br&gt;\n&lt;br&gt;\nKaixo, @hosteleriafrigicoll &lt;br&gt;\n&lt;br&gt;\nSukalderik onenak lehen zerbitzua baino askoz lehenago hasten direla sinesten jarraitzen dut.&lt;br&gt;\n&lt;br&gt;\nSukalde horiek bertan lan egiten dutenak entzunez eta negozio bakoitzaren benetako behar operatiboak ulertuz hasten dira.&lt;br&gt;\n&lt;br&gt;\nEguneroko lana errazteko pentsatutako espazio iraunkor, jasangarri eta ergonomikoak eraikitzean sinesten dut, bertan bizia ematen dieten pertsonentzat.&lt;br&gt;\n&lt;br&gt;\n#asesoriagastronomica &lt;br&gt;\n#cocinasprofesionales 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  tabindex=\"-1\">\n\t\t\t<img decoding=\"async\" src=\"https:\/\/azgastronomia.com\/wp-content\/plugins\/instagram-feed-pro\/img\/thumb-placeholder.png\" alt=\"Kaixo @frigicoll.es \n\nSigo creyendo que las mejores cocinas empiezan mucho antes que el primer servicio.\n\nComienzan escuchando a quienes las habitan y entendiendo las verdaderas necesidades operativas de cada negocio.\n\nCreo en construir espacios duraderos, sostenibles y ergon\u00f3micos, pensados para facilitar el trabajo diario de las personas que les dan vida.\n\n\u2014\u2014-\n\nKaixo, @hosteleriafrigicoll \n\nSukalderik onenak lehen zerbitzua baino askoz lehenago hasten direla sinesten jarraitzen dut.\n\nSukalde horiek bertan lan egiten dutenak entzunez eta negozio bakoitzaren benetako behar operatiboak ulertuz hasten dira.\n\nEguneroko lana errazteko pentsatutako espazio iraunkor, jasangarri eta ergonomikoak eraikitzean sinesten dut, bertan bizia ematen dieten pertsonentzat.\n\n#asesoriagastronomica \n#cocinasprofesionales \n#aitzol_zugasti\n#sukaldeak\">\n\t\t<\/a>\n\t<\/div>\n\n\n\t\t\n\t\t<div class=\"sbi_info_wrapper\">\n\t\t\t<div class=\"sbi_info \">\n\n\t\t\t\t\n\t\t\t\t<div class=\"sbi_meta_wrap\">\n\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n\n\t<div class=\"sbi-divider\"><\/div>\n<\/div>\n<div class=\"sbi_item sbi_type_video sbi_new sbi_no_js sbi_no_resraise sbi_js_load_disabled\"\n\t id=\"sbi_18154725301468950\" data-date=\"1784295591\"\n\t data-numcomments=\"10\" data-template=ft_default>\n\t<div class=\"sbi_inner_wrap\" >\n\n\t\t\n\t\t\t<div class=\"sbi_photo_wrap\"  style=\"border-radius: inherit;\">\n\t\t\t\t\t\t<svg style=\"color: rgba(255,255,255,1)\" class=\"svg-inline--fa fa-play fa-w-14 sbi_playbtn\" aria-label=\"Play\" aria-hidden=\"true\" data-fa-processed=\"\" data-prefix=\"fa\" data-icon=\"play\" role=\"presentation\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 448 512\"><path fill=\"currentColor\" d=\"M424.4 214.7L72.4 6.6C43.8-10.3 0 6.1 0 47.9V464c0 37.5 40.7 60.1 72.4 41.3l352-208c31.4-18.5 31.5-64.1 0-82.6z\"><\/path><\/svg>\n\t\t<div  style=\"background: rgba(0,0,0,0.85)\"  class=\"sbi_link \" >\n\t\t\t<div class=\"sbi_hover_top\">\n\n\t\t\t\t\t<p class=\"sbi_hover_caption_wrap\"\n\t\t>\n\t\t<span\n\t\t\tclass=\"sbi_caption\">Agur, #azgastronomia.<br><br>DJ-ak bezala, 10 urte hauetan hamaika errezeta \u201cpintxatu\u201d ditugu. Orain, ilusioz beteta, etapa berri bat dator; beti bezala, istorioak kontatzen jarraituko dugu aldizkarian.<br><br>Mila esker hamarkada honetan bidean topatu ditugun, gurekin lan egin duten eta bidelagun izan ditugun kolaboratzaile guztioi; bereziki aitatxori, Mikel Zeberiori @mikelzeberio <br>\u2014\u2014\u2014<br><br>Adi\u00f3s, #azgastronomia.<br><br>Como los DJ, durante estos 10 a\u00f1os hemos \u201cpinchado\u201d infinidad de recetas. Ahora llega una nueva etapa llena de ilusi\u00f3n; como siempre, seguiremos contando historias en la revista.<br><br>Muchas gracias a todos los colaboradores que hemos encontrado en el camino, con los que hemos trabajado y que nos han acompa\u00f1ado durante esta d\u00e9cada; especialmente a aitatxo, Mikel Zeberio.<br><br>#azgastronomia #aitzolzugasti #sukaldaritza <br>Eskerrikasko<\/span>\n\t<\/p>\n\n\t\t\t<\/div>\n\n\t\t\t\t\t\t\t<a class=\"sbi_instagram_link\" target=\"_blank\" rel=\"nofollow noopener\"\n\t\t\t\t   href=\"https:\/\/www.instagram.com\/reel\/Da5VdjvNsgb\/\" >\n\t\t\t\t\t<span class=\"sbi-screenreader\">\n\t\t\t\t\t\tView Instagram post by aitzol_zugasti\t\t\t\t\t<\/span>\n\t\t\t\t\t<svg class=\"svg-inline--fa fa-instagram fa-w-14\" aria-hidden=\"true\" data-fa-processed=\"\" aria-label=\"Instagram\" data-prefix=\"fab\" data-icon=\"instagram\" role=\"img\" viewBox=\"0 0 448 512\">\n                    <path fill=\"currentColor\" d=\"M224.1 141c-63.6 0-114.9 51.3-114.9 114.9s51.3 114.9 114.9 114.9S339 319.5 339 255.9 287.7 141 224.1 141zm0 189.6c-41.1 0-74.7-33.5-74.7-74.7s33.5-74.7 74.7-74.7 74.7 33.5 74.7 74.7-33.6 74.7-74.7 74.7zm146.4-194.3c0 14.9-12 26.8-26.8 26.8-14.9 0-26.8-12-26.8-26.8s12-26.8 26.8-26.8 26.8 12 26.8 26.8zm76.1 27.2c-1.7-35.9-9.9-67.7-36.2-93.9-26.2-26.2-58-34.4-93.9-36.2-37-2.1-147.9-2.1-184.9 0-35.8 1.7-67.6 9.9-93.9 36.1s-34.4 58-36.2 93.9c-2.1 37-2.1 147.9 0 184.9 1.7 35.9 9.9 67.7 36.2 93.9s58 34.4 93.9 36.2c37 2.1 147.9 2.1 184.9 0 35.9-1.7 67.7-9.9 93.9-36.2 26.2-26.2 34.4-58 36.2-93.9 2.1-37 2.1-147.8 0-184.8zM398.8 388c-7.8 19.6-22.9 34.7-42.6 42.6-29.5 11.7-99.5 9-132.1 9s-102.7 2.6-132.1-9c-19.6-7.8-34.7-22.9-42.6-42.6-11.7-29.5-9-99.5-9-132.1s-2.6-102.7 9-132.1c7.8-19.6 22.9-34.7 42.6-42.6 29.5-11.7 99.5-9 132.1-9s102.7-2.6 132.1 9c19.6 7.8 34.7 22.9 42.6 42.6 11.7 29.5 9 99.5 9 132.1s2.7 102.7-9 132.1z\"><\/path>\n                <\/svg>\t\t\t\t<\/a>\n\t\t\t\n\t\t\t<div class=\"sbi_hover_bottom \" >\n\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t<div\n\t\t\t\t\t\tclass=\"sbi_meta\" >\n\n\t\t\t\t\t\t\t<span\n\t\tclass=\"sbi_likes\" style=\"font-size: 13px;\" >\n\t\t<svg  style=\"font-size: 13px;\" class=\"svg-inline--fa fa-heart fa-w-18\" aria-hidden=\"true\" data-fa-processed=\"\" data-prefix=\"fa\" data-icon=\"heart\" role=\"presentation\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 576 512\"><path fill=\"currentColor\" d=\"M414.9 24C361.8 24 312 65.7 288 89.3 264 65.7 214.2 24 161.1 24 70.3 24 16 76.9 16 165.5c0 72.6 66.8 133.3 69.2 135.4l187 180.8c8.8 8.5 22.8 8.5 31.6 0l186.7-180.2c2.7-2.7 69.5-63.5 69.5-136C560 76.9 505.7 24 414.9 24z\"><\/path><\/svg>\t\t85\t<\/span>\n\t<span\n\t\tclass=\"sbi_comments\" style=\"font-size: 13px;\" >\n\t\t<svg  style=\"font-size: 13px;\" class=\"svg-inline--fa fa-comment fa-w-18\" aria-hidden=\"true\" data-fa-processed=\"\" data-prefix=\"fa\" data-icon=\"comment\" role=\"presentation\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 576 512\"><path fill=\"currentColor\" d=\"M576 240c0 115-129 208-288 208-48.3 0-93.9-8.6-133.9-23.8-40.3 31.2-89.8 50.3-142.4 55.7-5.2.6-10.2-2.8-11.5-7.7-1.3-5 2.7-8.1 6.6-11.8 19.3-18.4 42.7-32.8 51.9-94.6C21.9 330.9 0 287.3 0 240 0 125.1 129 32 288 32s288 93.1 288 208z\"><\/path><\/svg>\t\t10\t<\/span>\n\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t<\/div>\n\n\t\t\t<a class=\"sbi_link_area nofancybox\" rel=\"nofollow noopener\" href=\"https:\/\/scontent-bru2-1.cdninstagram.com\/v\/t51.82787-15\/748802497_18255985129306985_9036850566261580471_n.jpg?stp=dst-jpg_e35_tt6&#038;_nc_cat=108&#038;ccb=7-5&#038;_nc_sid=18de74&#038;efg=eyJlZmdfdGFnIjoiQ0xJUFMuYmVzdF9pbWFnZV91cmxnZW4uQzMifQ%3D%3D&#038;_nc_ohc=ah6y-BEQ7bYQ7kNvwFZy1oR&#038;_nc_oc=AdqIN8_MVIfz8U3U-Lh3VCWV-0OXYGWRAPAgSBHbj9ftFstnv2zDedBibdSrUBTDiPE&#038;_nc_zt=23&#038;_nc_ht=scontent-bru2-1.cdninstagram.com&#038;edm=ANo9K5cEAAAA&#038;_nc_gid=AZyvAvoUqMqcwd3RKSMb9g&#038;_nc_tpa=Q5bMBQEZ4kzddrB_CO0vcxekDTAINE8XqXBLrrzFWnP1gBuMIKGmpWUIPe9_AK4GTMShdd0ZditepxlyHg&#038;oh=00_AQDRjjgvrmrVzU6gbtwYBiKAQVVMyYbzmWUDWCvBVcEN0Q&#038;oe=6A6DDE2A\"\n\t\t\t   data-lightbox-sbi=\"\"\n\t\t\t   data-title=\"Agur, #azgastronomia.&lt;br&gt;\n&lt;br&gt;\nDJ-ak bezala, 10 urte hauetan hamaika errezeta \u201cpintxatu\u201d ditugu. Orain, ilusioz beteta, etapa berri bat dator; beti bezala, istorioak kontatzen jarraituko dugu aldizkarian.&lt;br&gt;\n&lt;br&gt;\nMila esker hamarkada honetan bidean topatu ditugun, gurekin lan egin duten eta bidelagun izan ditugun kolaboratzaile guztioi; bereziki aitatxori, Mikel Zeberiori @mikelzeberio &lt;br&gt;\n\u2014\u2014\u2014&lt;br&gt;\n&lt;br&gt;\nAdi\u00f3s, #azgastronomia.&lt;br&gt;\n&lt;br&gt;\nComo los DJ, durante estos 10 a\u00f1os hemos \u201cpinchado\u201d infinidad de recetas. Ahora llega una nueva etapa llena de ilusi\u00f3n; como siempre, seguiremos contando historias en la revista.&lt;br&gt;\n&lt;br&gt;\nMuchas gracias a todos los colaboradores que hemos encontrado en el camino, con los que hemos trabajado y que nos han acompa\u00f1ado durante esta d\u00e9cada; especialmente a aitatxo, Mikel Zeberio.&lt;br&gt;\n&lt;br&gt;\n#azgastronomia #aitzolzugasti #sukaldaritza &lt;br&gt;\nEskerrikasko\"\n\t\t\t   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  tabindex=\"-1\">\n\t\t\t<img decoding=\"async\" src=\"https:\/\/azgastronomia.com\/wp-content\/uploads\/sb-instagram-feed-images\/748802497_18255985129306985_9036850566261580471_nfull.webp\" alt=\"Agur, #azgastronomia.\n\nDJ-ak bezala, 10 urte hauetan hamaika errezeta \u201cpintxatu\u201d ditugu. Orain, ilusioz beteta, etapa berri bat dator; beti bezala, istorioak kontatzen jarraituko dugu aldizkarian.\n\nMila esker hamarkada honetan bidean topatu ditugun, gurekin lan egin duten eta bidelagun izan ditugun kolaboratzaile guztioi; bereziki aitatxori, Mikel Zeberiori @mikelzeberio \n\u2014\u2014\u2014\n\nAdi\u00f3s, #azgastronomia.\n\nComo los DJ, durante estos 10 a\u00f1os hemos \u201cpinchado\u201d infinidad de recetas. Ahora llega una nueva etapa llena de ilusi\u00f3n; como siempre, seguiremos contando historias en la revista.\n\nMuchas gracias a todos los colaboradores que hemos encontrado en el camino, con los que hemos trabajado y que nos han acompa\u00f1ado durante esta d\u00e9cada; especialmente a aitatxo, Mikel Zeberio.\n\n#azgastronomia #aitzolzugasti #sukaldaritza \nEskerrikasko\">\n\t\t<\/a>\n\t<\/div>\n\n\n\t\t\n\t\t<div class=\"sbi_info_wrapper\">\n\t\t\t<div class=\"sbi_info \">\n\n\t\t\t\t\n\t\t\t\t<div class=\"sbi_meta_wrap\">\n\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n\n\t<div class=\"sbi-divider\"><\/div>\n<\/div>\n\t<\/div>\n\n\t<div id=\"sbi_load\" >\n\n\t\n\t\n<\/div>\n\n\t\t<span class=\"sbi_resized_image_data\" data-feed-id=\"*2\"\n\t\t  data-resized=\"{&quot;18154725301468950&quot;:{&quot;id&quot;:&quot;748802497_18255985129306985_9036850566261580471_n&quot;,&quot;ratio&quot;:&quot;0.56&quot;,&quot;sizes&quot;:{&quot;full&quot;:640,&quot;low&quot;:320,&quot;thumb&quot;:150},&quot;extension&quot;:&quot;.webp&quot;}}\">\n\t<\/span>\n\t\n<\/div>\n\n\t<style type=\"text\/css\">\n\t\t\t\t\t.sbi_header_palette_custom_2\t\t,\n\t\t#sb_instagram.sbi_palette_custom_2,\n\t\t#sbi_lightbox .sbi_lb-outerContainer .sbi_lb-dataContainer,\n\t\t#sbi_lightbox .sbi_lightbox_tooltip,\n\t\t#sbi_lightbox .sbi_share_close {\n\t\t\tbackground: #00000000 !important;\n\t\t}\n\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/style>\n\t\t<style type=\"text\/css\">\n\t\t\t\t#sb_instagram #sbi_load .sbi_load_btn:focus,\n\t\t#sb_instagram #sbi_load .sbi_load_btn:hover {\n\t\t\toutline: none;\n\t\t\tbox-shadow: inset 0 0 20px 20px#E8E8EB;\n\t\t}\n\n\t\t\t\t\t\t#sb_instagram .sbi_follow_btn a:hover,\n\t\t#sb_instagram .sbi_follow_btn a:focus {\n\t\t\toutline: none;\n\t\t\tbox-shadow: inset 0 0 10px 20px#005B8C;\n\t\t}\n\n\t\t\t<\/style>\n\t\n\t\t\t<a href=\"https:\/\/www.instagram.com\/azgastronomia\"  target=\"_blank\" rel=\"noopener\"    rel=\"noopener\">\n\t\t\t\t\t\t\tIr a Instagram\n\t\t\t\t\t<\/a>\n\n","protected":false},"excerpt":{"rendered":"<p>Dise\u00f1amos proyectos gastron\u00f3micos que funcionan: por dentro y por fuera. Concepto, espacio y operativa se unen para construir negocios con identidad, m\u00e9todo y rentabilidad. Te acompa\u00f1amos en cada fase de tu negocio Creamos el concepto gastron\u00f3mico y coordinamos el dise\u00f1o del espacio junto a arquitectos y dise\u00f1adores. Formamos al equipo, controlamos costes y dise\u00f1amos cartas&hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":1,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-730","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Home - AZ Gastronom\u00eda<\/title>\n<meta name=\"description\" content=\"Professional gastronomic consultancy in Gipuzkoa and the Basque Country specialising in process optimisation, cost control and concept development.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/azgastronomia.com\/en\/home\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Home - 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