{"id":4603,"date":"2019-12-12T20:30:06","date_gmt":"2019-12-12T19:30:06","guid":{"rendered":"http:\/\/eneasmagazine.com\/en\/?p=4603"},"modified":"2020-10-01T12:23:53","modified_gmt":"2020-10-01T10:23:53","slug":"at-gaytan-youll-dine-with-a-michelin-star","status":"publish","type":"post","link":"https:\/\/eneasmagazine.com\/en\/lifestyle\/gastronomy\/at-gaytan-youll-dine-with-a-michelin-star\/","title":{"rendered":"At Gaytan you’ll dine with a Michelin star"},"content":{"rendered":"\t\t
\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t

Gaytan seems to be a surprise, something you do not expect and suddenly comes to make you feel good. A concept of getting together and culinary demand, where Chef Javier Aranda<\/b> does not want to miss the opportunity to offer a differentiated gastronomic experience, with table side preparation, under the close supervision of the guest. A room with a large oval kitchen delights his clients, being able to enjoy the whole set of tasks being performed by the cook live and free of barriers.<\/em><\/span><\/p>

www.chefjavieraranda.com\/es\/gaytan<\/span><\/a><\/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

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t

\"\"<\/a>Chef Javier Aranda adds seasonal products -mushrooms, autumn vegetables and wild catch,  such as turtledoves, teal, duck, capercaillie and hare- to Gayt\u00e1n’s tasting menus, the dining room where he holds a Michelin star since 2016<\/b> were he develops his most essential and creative cuisine.<\/span><\/p>\n

Aged 32, Aranda manages three well-known businesses: Gayt\u00e1n and La Cabra gastrobar in the capital city and La Caminera Club de Campo hotel and its restaurant Retama, in Ciudad Real,<\/b> where he reinterprets the Manchego cuisine. <\/span><\/p>\n

He began his professional career at age 16; He won Madrid Fusi\u00f3n revelation chef award when  25; He was one of the youngest chefs in Spain to get his first Michelin star and at the age of 27, and with 29, the youngest in the world to hold a star in two restaurants simultaneously. <\/span><\/p>\n

\n

“Opened in June 2016 and awarded a Michelin star in November of that same year, Gayt\u00e1n owes its name to the town of Javier’s grandfather.”<\/i><\/span><\/strong><\/span><\/p>\n<\/blockquote>\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

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t

“Progressive” Kitchen<\/span><\/strong><\/h3>\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
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t

Part of what Javier Aranda’s kitchen is today is due to his years of experience in dining rooms such as El Boh\u00edo, Ars Vivendi, Urrechu, Santceloni and Pi\u00f1era (where he was appointed as Cook Revelation as head chef). He became meticulous, motivated and set up his own interpretation of what haute cuisine should: the balance between respecting our history, our culture and the product of our land and the permanent need to learn, investigate new techniques and ingredients to satisfy the curiosity of the guest.\u00a0<\/span><\/p>

Along those lines, Javier keeps innovating at Gaytan at a controlled pace, from the quality of the raw materials to which he praises “never more than three or four ingredients”<\/i> adding something of an international touch. “We are fans of EVOO, saffron and spoon dishes, and we make pickles, brine solution and tomato sauce from my mother\u2019s cookbook -Javier says- although we also seek to surprise and make the client travel”, bringing products that the chef discovers in his trips around the world and techniques to which he dedicates weeks to months of study. Presently, as an example, he is working on a type of fermentation<\/b> process that allows the food texture to be modified, saving and even intensifying its flavor and essence to give it a more contemporary extra touch. As a result of this philosophy, we can pinpoint the roasted, dehydrated and lacquered Almagro eggplant with hoisin sauce from last menu.<\/b><\/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

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t