{"id":14625,"date":"2020-02-03T15:59:52","date_gmt":"2020-02-03T15:59:52","guid":{"rendered":"http:\/\/jospergrill.com\/?p=14625"},"modified":"2020-03-09T09:31:51","modified_gmt":"2020-03-09T09:31:51","slug":"estimar-templo-para-los-amantes-del-pescado-y-el-marisco","status":"publish","type":"post","link":"https:\/\/jospergrill.com\/es\/estimar-templo-para-los-amantes-del-pescado-y-el-marisco\/","title":{"rendered":"Estimar, templo para los amantes del pescado y el marisco"},"content":{"rendered":"\n

Estimar, Barcelona y Madrid<\/strong><\/p>\n\n\n\n

A poca distancia del Congreso de los Diputados, en la calle Marqu\u00e9s de Cubas, en un peque\u00f1o local donde la cocina y el producto est\u00e1n a la vista del comensal, ha abierto sus puertas Estimar<\/a><\/strong>. El chef Rafa Zafra<\/strong> y su mujer y socia, Anna Gotanegra<\/strong> han tra\u00eddo a Madrid este restaurante con alma de taberna marinera que ya ha sido todo un \u00e9xito en Barcelona. \u201cEstimar Madrid es el hijo peque\u00f1o o el hermano de Estimar Barcelona, comparte su est\u00e9tica y, sobre todo, su filosof\u00eda: un punto gastron\u00f3mico del mar donde encontrar pescado y marisco fresco\u201d, nos cuenta Anna Gotanegra.<\/p>\n\n\n\n

Un local con tintes de pescader\u00eda donde en un mostrador se expone el producto del d\u00eda: lubinas, gambas rojas, ostras, cabrachos, erizos, calamares\u2026 \u201cTodo est\u00e1 a la vista, es un concepto abierto donde se puede ver el producto y c\u00f3mo se cocina\u201d, se\u00f1ala Anna. El comensal puede contemplar el proceso que sigue cada uno de los platos, incluyendo las creaciones a la parrilla en nuestro horno Josper. \u201cGracias a \u00e9l conseguimos un pescado a la brasa jugoso y con toque ahumado que resulta delicioso\u201d, nos dice Anna.<\/p>\n\n\n\n

\"Estimar
En Estimar todo queda a la vista del comensal \u00a9 \u00d3scar Romero<\/em><\/figcaption><\/figure>\n\n\n\n

Marisquer\u00eda del siglo XXI<\/strong><\/p>\n\n\n\n

Creaciones que nos trasladan a un\nmundo de sabores del mar con la firma del sevillano chef Rafa Zafra, quien\naplica a la cocina del pescado toda su experiencia. Trabaj\u00f3 con Ferr\u00e1n Adri\u00e0 en\nEl Bulli, quien ha calificado a Estimar como \u201cla marisquer\u00eda del siglo XXI\u201d:  pureza y calidad de mariscos y pescados, que\nse unen a novedosas t\u00e9cnicas. Una uni\u00f3n que les permite interpretar las recetas\npopulares con el filtro de la alta cocina. <\/p>\n\n\n\n

Zafra, quien tambi\u00e9n ha estado al\nfrente de la m\u00edtica Hacienda Benazuza -el sevillano experimento hotelero de\nAdri\u00e0- y ha dirigido las cocinas de Heart en Ibiza, se centra ahora en sus dos locales\nen los que toca con acierto todas las t\u00e9cnicas: brasa, plancha, guiso, fritura,\nsalaz\u00f3n, cocci\u00f3n o vapor. <\/p>\n\n\n\n

\"Rafa
El chef Rafa Zafra deja constancia en cada plato de su pasi\u00f3n por el mar.<\/em><\/figcaption><\/figure>\n\n\n\n

Cocina de brasa<\/strong><\/p>\n\n\n\n

Rafa somete a la brasa grandes\npiezas de pescado, como el llamado Negrito de Roses, que se captura a 1.000\nmetros de profundidad y que posee una incre\u00edble textura, que se ve potenciada\npor el toque ahumado de Josper. Tambi\u00e9n pasan por nuestras brasas gambas rojas que\nson toda una delicia. <\/p>\n\n\n\n

En la fritura, donde las grandes\npiezas se fr\u00eden por partes para dar a cada una el punto justo, destacan los\nchipironcitos servidos con salsa de tinta y las frescas y jugosas ortiguillas.\nSu carpaccio de cigala con crema de cebolla caramelizada es un homenaje a El\nBulli y resultan sensacionales sus boquerones en vinagre. Espl\u00e9ndidas tambi\u00e9n\nlas almejas en salsa marinera o las navajas en escabeche de azafr\u00e1n. Y no\nconviene perderse una de sus creaciones: Maremoto, donde sobre una ostra se\nal\u00edan otros mariscos como el percebe y otros bocados de lujo como el caviar. <\/p>\n\n\n\n

\"Pescado
Pescado a la brasa<\/em> en Estimar<\/em><\/figcaption><\/figure>\n\n\n\n

Producto con historia<\/strong><\/p>\n\n\n\n

La familia de Anna, pescaderos de\nRosas, provee a Estimar (que en catal\u00e1n significa querer) de su excelente\nproducto. Una pasi\u00f3n que se remonta a 1895, cuando Dionisia Marco compraba el mejor\npescado en la plaza de Roses para venderlo en Figueres, hasta donde llegaba\ncaminando. Ahora, m\u00e1s de 120 a\u00f1os despu\u00e9s y cinco generaciones, contin\u00faan con\nla tradici\u00f3n: \u201cMi padre acude a la lonja de Roses a la subasta de pescado por\nla tarde y por la ma\u00f1ana tenemos el producto en Madrid transportado en cami\u00f3n\nfrigor\u00edfico. Nada pasa por c\u00e1mara, para nosotros que sea ultrafresco es una\nm\u00e1xima\u201d, explica Anna.  <\/p>\n\n\n\n

Han apostado por un comedor\npeque\u00f1o, donde se da servicio a un m\u00e1ximo de 45 comensales, porque explica \u201cnuestra\ncocina es inmediata, no se puede cocinar deprisa y corriendo. Todo se prepara\nal momento frente al comedor. Y tenemos el producto que se necesita y no en\ngrandes cantidades\u201d. <\/p>\n\n\n\n

\"Uno
Uno de los platos estrella, Maremoto<\/em><\/figcaption><\/figure>\n\n\n\n

Pero adem\u00e1s de pescados y\nmariscos del Mediterr\u00e1neo se trabaja con g\u00e9nero del Atl\u00e1ntico: parte del\nmarisco llega cada d\u00eda desde Galicia y las cigalas desde Huelva. Anna se\u00f1ala\nque \u201csaber comprar, saber manipular el producto y saber venderlo son tres\nclaves del restaurante\u201d y sobre todo insiste en que lo importante es que los\ncomensales disfruten y entiendan el trabajo. \u201cQue se sientan estimados\u201d,\nsentencia Anna. <\/p>\n\n\n\n

Y es que Estimar es eso, un lugar donde dejarse querer por los sabores del mar, las creaciones de un magn\u00edfico chef, el toque \u00fanico de Anna y la diferencia que Josper aporta algunos de sus excelentes platos.<\/p>\n\n\n\n

\"Gambas
Gambas a la parrilla del Josper en Estimar \u00a9 \u00d3scar Romero<\/em><\/figcaption><\/figure>\n\n\n\n

Fotos: Estimar, \u00d3scar Romero<\/em>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Estimar, Barcelona y Madrid A poca distancia del Congreso de los Diputados, en la calle Marqu\u00e9s de Cubas, en un peque\u00f1o local donde la cocina y el producto est\u00e1n a la vista del comensal, ha abierto sus puertas Estimar. El chef Rafa Zafra y su mujer y socia, Anna Gotanegra han tra\u00eddo a Madrid este […]<\/p>\n","protected":false},"author":3,"featured_media":17430,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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