{"id":16791,"date":"2023-09-25T08:30:03","date_gmt":"2023-09-25T06:30:03","guid":{"rendered":"https:\/\/eneasmagazine.com\/en\/?p=16791"},"modified":"2023-09-24T13:20:00","modified_gmt":"2023-09-24T11:20:00","slug":"la-vasco-andaluza-the-best-gastronomy-of-the-north-and-south","status":"publish","type":"post","link":"https:\/\/eneasmagazine.com\/en\/lifestyle\/gastronomy\/la-vasco-andaluza-the-best-gastronomy-of-the-north-and-south\/","title":{"rendered":"La Vasco Andaluza, the best gastronomy of the North and South"},"content":{"rendered":"\t\t
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The curiosity of an entrepreneur and the experience of two great professionals in the kitchen and dining room come together to change the course of one of the most legendary restaurants at the intersection of this street with Alcal\u00e1. La Vasco Andaluza promises delicious trips to the north and south of the country without leaving your chair.<\/span><\/em><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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The pintxos, the fried foods, the most representative meats, fish and seafood of both communities, without forgetting the rice dishes with a nod to each area<\/b>, are a reason to repeat and share with family, friends or for business lunches. Its very spacious premises are ideal for celebrations and even for tapas at the “bar”, which overlooks the lively street from the second floor.<\/span><\/p>

\u00c1ngel Perea del Pino is a businessman and entrepreneur with a great deal of curiosity about different sectors of activity, which is why his business group is involved in a wide variety of projects. He has always been attracted to gastronomy, having enjoyed it, like most people, from one side of the table; but his restless character has led him, in 2023, to plunge into restoration to “sit” on the other side… and he does it with those who know how to take the best course and minimize mistakes. With all the illusion and very good work, has just opened its doors in one of the busiest intersections of Alcal\u00e1 Street, La Vasco Andaluza (Arturo Soria, 2. Madrid<\/b>. Tel. 91 216 20 21 \/ 687 683 571. www.lavascoandaluza.com<\/span><\/span><\/a>), a restaurant whose menu is nourished by the recipes of two of the tastiest and most famous gastronomies in Spain, the Andalusian and the Basque; together, but not mixed, without fusions. Here we travel to Bilbao with one fish… and immediately find ourselves in Cadiz with another<\/b>.\u00a0<\/span><\/p>

Sergio Guerreiro is responsible for capturing the authentic flavors of both countries<\/b>. His grandfather is from Ja\u00e9n and he has been working for 23 years in kitchens such as Las Tortillas de Gabino, El Ochenta, El Palacio de los Velada, La Casa Vasca de Sagardi, La Querida or Macarela, learning in each of them the secrets of the embers, the typical recipes of these regions or how to treat the bluefin tuna as it deserves? His specialty is traditional and market cuisine, making him the ideal chef for the “comfort food”<\/i> that \u00c1ngel was looking for. In the dining room, Soraya Santiesteban<\/b>, professional and dedicated, a great connoisseur of the national wine cellar, started 38 years ago at Asador Front\u00f3n, where she spent more than 20 years. From there, she became manager of the Imanol steakhouses and has managed other restaurants with a Basque stamp, such as Lakuntza or Ainhoa. The Basque trajectory is very clear in his curriculum, and the Andalusian “vein” comes from his mother’s family, who are from Malaga.<\/span><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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