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.c-ace .c_m{display:flex;justify-content:center;margin-bottom:.8125rem}.b_col-h .c:nth-of-type(odd):after{content:"";display:block;position:absolute;height:18px;border-bottom:.0625rem solid #ebebeb;background:#fff;left:100%;width:var(--grid-column-gap);bottom:-1px;z-index:1}.b_col-h .c:nth-of-type(odd):nth-last-of-type(1):after,.b_col-h .c:nth-of-type(odd):nth-last-of-type(2):after{display:none}.b_col-h .c:nth-of-type(odd):nth-last-of-type(1){grid-column:span 4}.b_col-h .c:nth-of-type(odd):nth-last-of-type(1):before{display:none}.b_col-h:not(.b_col-o) .b_row-2{display:block}.b_col-h:not(.b_col-o) .b_row-2 .c:after{display:none}.b-m .c-m .c_t-r{font-size:2.375rem;line-height:2.5rem;letter-spacing:-.03125rem}.b-m .c-m .c_t-r .c_t_i{top:-.25rem}.b-m_b .c_t{font-size:1rem;line-height:1.1875rem;letter-spacing:-.005625rem}.b-m_b._g{grid-template-columns:1fr 1fr}.b-m_b._g .c:nth-of-type(2n){position:relative}.b-m_b._g .c:nth-of-type(2n):before{content:"";height:100%;width:1px;background:#dedede;left:calc(var(--grid-column-gap)/2 - var(--grid-column-gap));top:0;position:absolute}.b-m_b._g .c:first-of-type:after{content:"";display:block;position:absolute;height:18px;border-bottom:.0625rem solid #ebebeb;background:#fff;left:100%;width:var(--grid-column-gap);bottom:-1px;z-index:1}.b-m_b._g .c:nth-of-type(3){border-bottom:none;margin-bottom:0;padding-bottom:0}.c-st>*{order:20}.c-st>.c_kg,.c-st>.c_h{order:5}.c-st>.c_m{order:10}.bu_h{border-bottom:5px solid #f8f8f8}.bgs_f{background-size:17px 17px}.bgs_t{overflow:hidden;max-height:0;margin-top:.3125rem}.bgs_t.on{overflow:inherit;max-height:inherit;margin-top:.5rem}.bgs_t:after{content:"";position:absolute;left:0;top:36px;width:100%;height:1px;background:#eee}.bgs_t .bgs_btn{flex:100%;justify-content:center;margin:.625rem 0 .75rem;border-left:0}.bgs_t_s:nth-child(odd){border-right:1px solid #eee}.bgs_t_s.on:nth-child(odd){border-left:1px solid #eee}.bgs_t_s.on:nth-child(odd) .bgs_t_l{left:-1px;right:-120px;z-index:3;padding:15px}.bgs_t_s.on:nth-child(2n){border-right:1px solid #eee}.bgs_t_s.on:nth-child(2n) .bgs_t_l{z-index:3;padding:.9375rem}.bgs_t_s.on .bgs_t_e{z-index:4}.b.b-m .b-m_b._g .c:first-of-type:after{background:#f9f9f9;border-color:#f9f9f9}.a_e_rb .a_e_cs_t{width:6.5rem;height:1.875rem}}@media (max-width: 1000.98px){.b--o+.z_hr{display:none}.b_col-o{border-bottom:double #000;padding-bottom:1.25rem}.b-d-sv .b-d_d{border-top-color:#000}.b-co_a.b_chi .c.c-m:first-of-type .c_m{margin-bottom:.8125rem}} </style></head><body class="tpl-s-gastronomia tpl-s"><a href="#main-content" class="_sr">Ir al contenido</a><div id="elpais_gpt-SKIN" data-adtype="SKIN" class="ad "><span class="_dn">_</span></div><div id="elpais_gpt-INTER" data-adtype="INTER" class="ad "><span class="_dn">_</span></div><div class="z-he"><div class="ad ad-giga ad-giga-1"><div id="elpais_gpt-LDB1" data-adtype="LDB" class="ad ad-ldb ad-ldb-1"><span 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class="x_e_s">|</span><span>Actualizado 04:30 <abbr title="Central European Summer Time">CEST</abbr></span><span class="x_e_s">|</span></time><span>Seleccione:</span><div class="ed" data-dtm-region="header_cabecera_edicion"><ul class="_ls _df"><li id="edition_head" class="ed_a">- - -</li><li data-edition="el-pais" data-edition-redirect="https://elpais.com/s/setEspana.html?ed=el-pais_ham"><a href="https://elpais.com"><span>España</span></a></li><li data-edition="el-pais-america" data-edition-redirect="https://elpais.com/s/setAmerica.html?ed=es_despl"><a href="https://elpais.com/america/"><span>América</span></a><ul class="ed_l"><li data-edition="el-pais-mexico" data-edition-head-txt="América" data-edition-redirect="https://elpais.com/s/setMexico.html?ed=mx_despl"><a href="https://elpais.com/mexico/"><span>México</span></a></li><li data-edition="el-pais-colombia" data-edition-head-txt="América" data-edition-redirect="https://elpais.com/s/setColombia.html"><a href="https://elpais.com/america-colombia/"><span>Colombia</span></a></li><li data-edition="el-pais-chile" data-edition-head-txt="América" data-edition-redirect="https://elpais.com/s/setChile.html"><a href="https://elpais.com/chile/"><span>Chile</span></a></li><li data-edition="el-pais-argentina" data-edition-head-txt="América" data-edition-redirect="https://elpais.com/s/setArgentina.html"><a href="https://elpais.com/argentina/"><span>Argentina</span></a></li></ul></li><li data-edition="el-pais-us" data-edition-redirect="https://elpais.com/s/setUs.html?ed=us_despl"><a href="https://elpais.com/us/"><span>US Español</span></a></li><li data-edition="el-pais-in-english" data-edition-redirect="https://elpais.com/s/setEnglish.html?ed=eng_despl"><a href="https://english.elpais.com"><span>US English</span></a></li></ul></div></div><div class="x_ep _df"><div class="x_bh"><button class="btn btn-h btn-i ep_m" id="btn_open_hamburger" aria-label="Desplegar menú"><svg class="" viewBox="0 0 40 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l_u_b _dn"><abbr class="l_u_in">H</abbr><span class="_dn l_u_fn">HOLA</span></button><a class="btn btn-u n_l_us" href="https://elpais.com/subscriptions/#/sign-in?prod=REG&o=CABEP&prm=login_cabecera_el-pais&backURL=https%3A%2F%2Felpais.com%2Fgastronomia%2F" data-link-am="https://elpais.com/subscriptions/#/sign-in?prod=REG&o=CABEP&prm=login_cabecera_el-pais-america&backURL=https%3A%2F%2Felpais.com%2Fgastronomia%2F" data-link-mx="https://elpais.com/subscriptions/#/sign-in?prod=REGMX&o=CABEPMX&prm=login_cabecera_el-pais-mexico&backURL=https%3A%2F%2Felpais.com%2Fgastronomia%2F" data-link-co="https://elpais.com/subscriptions/#/sign-in?prod=REGCLB&o=CABEPCLB&prm=login_cabecera_el-pais-colombia&backURL=https%3A%2F%2Felpais.com%2Fgastronomia%2F" data-link-ar="https://elpais.com/subscriptions/#/sign-in?prod=REG&o=CABEP&backURL=https%3A%2F%2Felpais.com%2Fgastronomia%2F" 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class="b-m_a"><article class="c c c-m _g _g-lg c--d c-m-r c--m c--c " data-word="0"><figure class="c_m a_m-h "><a href="https://elpais.com/gastronomia/2025-04-09/habra-torrijas-mas-baratas-esta-semana-santa-estos-son-los-motivos-por-los-que-su-precio-deberia-bajar.html" class="c_m_c _pr _db"><img alt="Torrijas baratas Semana Santa" decoding="auto" class="c_m_e _re a_m-h" height="311" srcSet="https://imagenes.elpais.com/resizer/v2/OP5UX6MO7RBW5PXCLA2RRVCWKA.jpg?auth=53e265dc005f52acbf00d00a198ff4d1669f2fcfc72856c420acd666e1f1e843&width=414&height=311&focal=3150%2C2600 414w,https://imagenes.elpais.com/resizer/v2/OP5UX6MO7RBW5PXCLA2RRVCWKA.jpg?auth=53e265dc005f52acbf00d00a198ff4d1669f2fcfc72856c420acd666e1f1e843&width=828&height=621&focal=3150%2C2600 828w" width="414" sizes="(min-width: 1199px) 760px, (min-width: 1001px) 63vw, (min-width: 768px) 715px, calc(100vw - 40px)" src="https://imagenes.elpais.com/resizer/v2/OP5UX6MO7RBW5PXCLA2RRVCWKA.jpg?auth=53e265dc005f52acbf00d00a198ff4d1669f2fcfc72856c420acd666e1f1e843&width=414&height=311&focal=3150%2C2600" loading="eager"/></a><figcaption class="c_m_p" aria-hidden="true"><span>Las torrijas es el dulce estrella de Semana Santa.</span><span class="c_m_p_a">Belén Montilla (Getty Images)</span></figcaption></figure><div class="c_tx"><header class="c_h"><h2 class="c_t "><a href="https://elpais.com/gastronomia/2025-04-09/habra-torrijas-mas-baratas-esta-semana-santa-estos-son-los-motivos-por-los-que-su-precio-deberia-bajar.html">¿Habrá torrijas más baratas esta Semana Santa? Estos son los motivos por los que su precio debería bajar</a></h2></header><div class="c_a"><a href="https://elpais.com/autor/paz-alvarez/" class="c_a_a">Paz Álvarez</a><span class="c_a_t"><span class="c_a_vr">|</span><time dateTime="2025-04-09T13:17:37+02:00" title="Ver todas las noticias de esa fecha"><a id="sc_date" data-date="2025-04-09T13:17:37+02:00" href="/hemeroteca/2025-04-09/">09 abr 2025 - 13:17<abbr title="Central European Summer Time"> CEST</abbr></a></time></span></div><p class="c_d">Una escuela de negocios analiza los precios de los ingredientes de esta receta en el último año</p></div></article></div><div class="b-m_b b_st b_row-lg b_cnb-lg b_row-2-md b_row-4-lg _g _g-xs"><article class="c c-d c--m " data-word="0"><figure class="c_m a_m-h c_m--nf"><a href="https://elpais.com/gastronomia/2025-04-09/aviles-recupera-un-dulce-centenario-de-asturias-tipico-de-semana-santa-el-mantecado-de-la-confiteria-gale.html" class="c_m_c _pr _db"><img alt="Mantecado de Avilés, en una imagen proporcionada por Gustatio." decoding="auto" class="c_m_e _re lazyload a_m-h" height="414" srcSet="https://imagenes.elpais.com/resizer/v2/ZRZL7PA4ZVHXRIAPK2P4G4A3DI.jpg?auth=6814541ed72409faed8e4333c3c5eea8e4b7c398e8ae26ed28e491eac6ab7bd5&width=414&height=414&focal=810%2C705 414w,https://imagenes.elpais.com/resizer/v2/ZRZL7PA4ZVHXRIAPK2P4G4A3DI.jpg?auth=6814541ed72409faed8e4333c3c5eea8e4b7c398e8ae26ed28e491eac6ab7bd5&width=828&height=828&focal=810%2C705 828w" width="414" sizes="(min-width: 1199px) 266px, (min-width: 1001px) 22vw, (min-width: 768px) 343px, 43vw" src="https://imagenes.elpais.com/resizer/v2/ZRZL7PA4ZVHXRIAPK2P4G4A3DI.jpg?auth=6814541ed72409faed8e4333c3c5eea8e4b7c398e8ae26ed28e491eac6ab7bd5&width=414&height=414&focal=810%2C705" loading="lazy"/></a></figure><header class="c_h"><h2 class="c_t "><a href="https://elpais.com/gastronomia/2025-04-09/aviles-recupera-un-dulce-centenario-de-asturias-tipico-de-semana-santa-el-mantecado-de-la-confiteria-gale.html">Avilés recupera un dulce centenario de Asturias, típico de Semana Santa: el mantecado de la confitería Galé </a></h2></header><div class="c_a"><a href="https://elpais.com/autor/paz-alvarez/" class="c_a_a">Paz Álvarez</a><span class="c_a_t"><span class="c_a_vr">|</span><time dateTime="2025-04-09T05:25:00+02:00" title="Ver todas las noticias de esa fecha"><a id="sc_date" data-date="2025-04-09T05:25:00+02:00" href="/hemeroteca/2025-04-09/">09 abr 2025 - 05:25<abbr title="Central European Summer Time"> CEST</abbr></a></time></span></div></article><article class="c c-d c--m " data-word="0"><figure class="c_m a_m-h c_m--nf"><a href="https://elpais.com/gastronomia/2025-04-09/fabricas-de-cerveza-y-espacios-naturales-donde-probar-sus-propias-bebidas.html" class="c_m_c _pr _db"><img alt="Fábricas de cerveza España" decoding="auto" class="c_m_e _re lazyload a_m-h" height="414" srcSet="https://imagenes.elpais.com/resizer/v2/IRMQY6SR3JGCTG2ONLCH4JWAY4.jpg?auth=e99dbe24dc10a2d81c737cf321a148445b1e404303387dea361b232cb635bed2&width=414&height=414&focal=3096%2C1993 414w,https://imagenes.elpais.com/resizer/v2/IRMQY6SR3JGCTG2ONLCH4JWAY4.jpg?auth=e99dbe24dc10a2d81c737cf321a148445b1e404303387dea361b232cb635bed2&width=828&height=828&focal=3096%2C1993 828w" width="414" sizes="(min-width: 1199px) 266px, (min-width: 1001px) 22vw, (min-width: 768px) 343px, 43vw" src="https://imagenes.elpais.com/resizer/v2/IRMQY6SR3JGCTG2ONLCH4JWAY4.jpg?auth=e99dbe24dc10a2d81c737cf321a148445b1e404303387dea361b232cb635bed2&width=414&height=414&focal=3096%2C1993" loading="lazy"/></a></figure><header class="c_h"><h2 class="c_t "><a href="https://elpais.com/gastronomia/2025-04-09/fabricas-de-cerveza-y-espacios-naturales-donde-probar-sus-propias-bebidas.html">Fábricas de cerveza y otros espacios donde probar sus propias bebidas</a></h2></header><div class="c_a">Agus Blanco<span class="c_a_t"><span class="c_a_vr">|</span><time dateTime="2025-04-09T05:25:00+02:00" title="Ver todas las noticias de esa fecha"><a id="sc_date" data-date="2025-04-09T05:25:00+02:00" href="/hemeroteca/2025-04-09/">09 abr 2025 - 05:25<abbr title="Central European Summer Time"> CEST</abbr></a></time></span></div></article><article class="c c-d c--m " data-word="0"><figure class="c_m a_m-v c_m--nf"><a href="https://elpais.com/gastronomia/2025-04-08/alberto-chicote-obligado-a-cerrar-su-restaurante-puertalsol-en-madrid.html" class="c_m_c _pr _db"><img alt="Alberto Chicote" decoding="auto" class="c_m_e _re lazyload a_m-v" height="415" srcSet="https://imagenes.elpais.com/resizer/v2/5EDM7D7CXFEKXA5KPFP6OBPPD4.jpg?auth=ef33e391e709b15f59bf2d298ea5cb28251d648913bc7daa786505ede1ed2cc5&width=414&height=414&focal=3310%2C1130 414w,https://imagenes.elpais.com/resizer/v2/5EDM7D7CXFEKXA5KPFP6OBPPD4.jpg?auth=ef33e391e709b15f59bf2d298ea5cb28251d648913bc7daa786505ede1ed2cc5&width=828&height=828&focal=3310%2C1130 828w" width="414" sizes="(min-width: 1199px) 266px, (min-width: 1001px) 22vw, (min-width: 768px) 343px, 43vw" src="https://imagenes.elpais.com/resizer/v2/5EDM7D7CXFEKXA5KPFP6OBPPD4.jpg?auth=ef33e391e709b15f59bf2d298ea5cb28251d648913bc7daa786505ede1ed2cc5&width=414&height=414&focal=3310%2C1130" loading="lazy"/></a></figure><header class="c_h"><h2 class="c_t "><a href="https://elpais.com/gastronomia/2025-04-08/alberto-chicote-obligado-a-cerrar-su-restaurante-puertalsol-en-madrid.html">Alberto Chicote, obligado a cerrar su restaurante PuertalSol en Madrid</a></h2></header><div class="c_a"><a href="https://elpais.com/autor/paz-alvarez/" class="c_a_a">Paz Álvarez</a><span class="c_a_t"><span class="c_a_vr">|</span><time dateTime="2025-04-08T05:25:00+02:00" title="Ver todas las noticias de esa fecha"><a id="sc_date" data-date="2025-04-08T05:25:00+02:00" href="/hemeroteca/2025-04-08/">08 abr 2025 - 05:25<abbr title="Central European Summer Time"> CEST</abbr></a></time></span></div></article><article class="c c-o c-d c--m " data-word="0"><figure class="c_m a_m-h c_m--nf"><a href="https://elpais.com/gastronomia/2025-04-08/la-fiebre-del-te-matcha-y-la-crisis-de-produccion.html" class="c_m_c _pr _db"><img alt="Té matcha" decoding="auto" class="c_m_e _re lazyload a_m-h" height="414" srcSet="https://imagenes.elpais.com/resizer/v2/6D6D732AUJGNVPEJ4WO36Y5Y5Q.jpg?auth=e6feb1526a085e202adca3c97904910f16f8f0214ee4295532bb14363d90a50a&width=414&height=414&smart=true 414w,https://imagenes.elpais.com/resizer/v2/6D6D732AUJGNVPEJ4WO36Y5Y5Q.jpg?auth=e6feb1526a085e202adca3c97904910f16f8f0214ee4295532bb14363d90a50a&width=828&height=828&smart=true 828w" width="414" sizes="(min-width: 1199px) 266px, (min-width: 1001px) 22vw, (min-width: 768px) 343px, 43vw" src="https://imagenes.elpais.com/resizer/v2/6D6D732AUJGNVPEJ4WO36Y5Y5Q.jpg?auth=e6feb1526a085e202adca3c97904910f16f8f0214ee4295532bb14363d90a50a&width=414&height=414&smart=true" loading="lazy"/></a></figure><header class="c_h"><h2 class="c_t c_t-i "><a href="https://elpais.com/gastronomia/2025-04-08/la-fiebre-del-te-matcha-y-la-crisis-de-produccion.html">La fiebre del té ‘matcha’ y la crisis de producción</a></h2></header><div class="c_a">Verónica Hegar<span class="c_a_t"><span class="c_a_vr">|</span><time dateTime="2025-04-08T05:25:00+02:00" title="Ver todas las noticias de esa fecha"><a id="sc_date" data-date="2025-04-08T05:25:00+02:00" href="/hemeroteca/2025-04-08/">08 abr 2025 - 05:25<abbr title="Central European Summer Time"> CEST</abbr></a></time></span></div></article></div><div class="b_hr-s b_hr-s-b"></div></section><aside class="w w-cta _g-o"><div class="w-cta-custom"><section class="w-cta-custom_b"><div class="w_h"><h2 class="w_t">Dónde comen los cocineros</h2><a class="w_bt btn btn-5 " data-link-mx="" data-link-am="" href="https://elpais.com/gastronomia/donde-comen-los-cocineros/?prm=participa_cta_home">Descubrir</a></div><div class="w_b"><div class="w_tx">Los responsables de las mejores cocinas de España nos recomiendan sus rincones gastronómicos favoritos en sus territorios</div></div></section><section class="w-cta-custom_b"><div class="w_h"><h2 class="w_t">Guía gastro 2024</h2><a class="w_bt btn btn-5 " data-link-mx="" data-link-am="" href="https://elpais.com/gastronomia/2023-11-26/buscador-de-restaurantes-y-comercios-la-seleccion-de-los-expertos-de-el-pais.html?prm=nwl_cta_home">BUSCAR</a></div><div class="w_b"><div class="w_tx">¿Dónde comer un buen guiso, catar vinos sorprendentes o comprar un helado artesano? Estos son nuestros lugares preferidos</div></div></section></div></aside><div class="_g-o z_hr"><div class="b_hr"></div></div></div><div class="z z-fe"><section class="b b-t _g-o b-t-tematico_1 b-t-df b-t-1" data-dtm-region="portada_tematicos_recetas" aria-labelledby="tematico-1744252213078-410"><header class="header b_h _df _pr"><div class="b_h_w _pr"><a href="https://elpais.com/gastronomia/recetas/" class="b_h_t _pr" id="tematico-1744252213078-410">Recetas</a></div></header><div class="b-t_w b_sb"><div class="b-t_d _g _g-xs b_cnb-lg b_row-2 b-t_d-4"><article class="c c--elcomidista c-d c--m " data-word="227"><figure class="c_m a_m-h c_m--nf"><a href="https://elpais.com/gastronomia/el-comidista/2025-04-10/crema-fria-de-esparragos-verdes.html" class="c_m_c _pr _db"><img alt="Verde espárrago" decoding="auto" class="c_m_e _re lazyload a_m-h" height="414" srcSet="https://imagenes.elpais.com/resizer/v2/3GYJGGJU5NGHDNJQMEV62TJ7VE.jpg?auth=b38ba1106e1879ec7b44e7f7005c86823d57e209ef2e6d82f6607a4cbe75009c&width=290&height=290&smart=true 290w,https://imagenes.elpais.com/resizer/v2/3GYJGGJU5NGHDNJQMEV62TJ7VE.jpg?auth=b38ba1106e1879ec7b44e7f7005c86823d57e209ef2e6d82f6607a4cbe75009c&width=414&height=414&smart=true 414w,https://imagenes.elpais.com/resizer/v2/3GYJGGJU5NGHDNJQMEV62TJ7VE.jpg?auth=b38ba1106e1879ec7b44e7f7005c86823d57e209ef2e6d82f6607a4cbe75009c&width=828&height=828&smart=true 828w" width="414" src="https://imagenes.elpais.com/resizer/v2/3GYJGGJU5NGHDNJQMEV62TJ7VE.jpg?auth=b38ba1106e1879ec7b44e7f7005c86823d57e209ef2e6d82f6607a4cbe75009c&width=414&height=414&smart=true" loading="lazy"/></a></figure><header class="c_h"><h2 class="c_t "><a href="https://elpais.com/gastronomia/el-comidista/2025-04-10/crema-fria-de-esparragos-verdes.html">Crema fría de espárragos verdes</a></h2></header><div class="c_a"><a href="https://elpais.com/autor/claudia-polo-barrachina/" class="c_a_a">Claudia Polo</a><span class="c_a_t"><span class="c_a_vr">|</span><time dateTime="2025-04-10T03:00:00+02:00" title="Ver todas las noticias de esa fecha"><a id="sc_date" data-date="2025-04-10T03:00:00+02:00" href="/hemeroteca/2025-04-10/">10 abr 2025 - 03:00<abbr title="Central European Summer Time"> CEST</abbr></a></time></span></div></article><article class="c c--elcomidista c-d c--m " data-word="243"><figure class="c_m a_m-h c_m--nf"><a href="https://elpais.com/gastronomia/el-comidista/2025-04-09/tiradito-de-anchoa-con-salsa-macha.html" class="c_m_c _pr _db"><img alt="Ácido, cremoso y picante, lo tiene todo" decoding="auto" class="c_m_e _re lazyload a_m-h" height="414" srcSet="https://imagenes.elpais.com/resizer/v2/VQLC4PGGZRCMTOPHUKHSFNNZUM.jpeg?auth=8d41ad3ff076ade0ebb2f7b4bb34662bfa084c04fcb2447e75f5b51f3ce4ce07&width=290&height=290&smart=true 290w,https://imagenes.elpais.com/resizer/v2/VQLC4PGGZRCMTOPHUKHSFNNZUM.jpeg?auth=8d41ad3ff076ade0ebb2f7b4bb34662bfa084c04fcb2447e75f5b51f3ce4ce07&width=414&height=414&smart=true 414w,https://imagenes.elpais.com/resizer/v2/VQLC4PGGZRCMTOPHUKHSFNNZUM.jpeg?auth=8d41ad3ff076ade0ebb2f7b4bb34662bfa084c04fcb2447e75f5b51f3ce4ce07&width=828&height=828&smart=true 828w" width="414" src="https://imagenes.elpais.com/resizer/v2/VQLC4PGGZRCMTOPHUKHSFNNZUM.jpeg?auth=8d41ad3ff076ade0ebb2f7b4bb34662bfa084c04fcb2447e75f5b51f3ce4ce07&width=414&height=414&smart=true" loading="lazy"/></a></figure><header class="c_h"><h2 class="c_t "><a href="https://elpais.com/gastronomia/el-comidista/2025-04-09/tiradito-de-anchoa-con-salsa-macha.html">Tiradito de anchoa con salsa macha</a></h2></header><div class="c_a"><a href="https://elpais.com/autor/claudia-polo-barrachina/" class="c_a_a">Claudia Polo</a><span class="c_a_t"><span class="c_a_vr">|</span><time dateTime="2025-04-09T05:00:00+02:00" title="Ver todas las noticias de esa fecha"><a id="sc_date" data-date="2025-04-09T05:00:00+02:00" href="/hemeroteca/2025-04-09/">09 abr 2025 - 05:00<abbr title="Central European Summer Time"> CEST</abbr></a></time></span></div></article><article class="c c-d c--m " data-word="2072"><figure class="c_m a_m-h c_m--nf"><a href="https://elpais.com/gastronomia/recetas/2025-04-07/pontelo-facil-en-abril-10-platos-faciles-para-comerse-la-primavera.html" class="c_m_c _pr _db"><img alt="Cocina facil Abril" decoding="auto" class="c_m_e _re lazyload a_m-h" height="414" srcSet="https://imagenes.elpais.com/resizer/v2/Q2WHM6TEZFGMHLTJEVLZREQW5E.jpg?auth=d4a1b92d519b9cc12943321cc301affde79e43fe4c2e36158e824f582bea53da&width=290&height=290&smart=true 290w,https://imagenes.elpais.com/resizer/v2/Q2WHM6TEZFGMHLTJEVLZREQW5E.jpg?auth=d4a1b92d519b9cc12943321cc301affde79e43fe4c2e36158e824f582bea53da&width=414&height=414&smart=true 414w,https://imagenes.elpais.com/resizer/v2/Q2WHM6TEZFGMHLTJEVLZREQW5E.jpg?auth=d4a1b92d519b9cc12943321cc301affde79e43fe4c2e36158e824f582bea53da&width=828&height=828&smart=true 828w" width="414" src="https://imagenes.elpais.com/resizer/v2/Q2WHM6TEZFGMHLTJEVLZREQW5E.jpg?auth=d4a1b92d519b9cc12943321cc301affde79e43fe4c2e36158e824f582bea53da&width=414&height=414&smart=true" loading="lazy"/></a></figure><header class="c_h"><h2 class="c_t "><a href="https://elpais.com/gastronomia/recetas/2025-04-07/pontelo-facil-en-abril-10-platos-faciles-para-comerse-la-primavera.html">Póntelo fácil en abril: 10 platos fáciles para comerse la primavera</a></h2></header><div class="c_a"><a href="https://elpais.com/autor/monica-escudero/" class="c_a_a">Mònica Escudero</a><span class="c_a_t"><span class="c_a_vr">|</span><time dateTime="2025-04-07T05:00:00+02:00" title="Ver todas las noticias de esa fecha"><a id="sc_date" data-date="2025-04-07T05:00:00+02:00" href="/hemeroteca/2025-04-07/">07 abr 2025 - 05:00<abbr title="Central European Summer Time"> CEST</abbr></a></time></span></div></article><article class="c c--elcomidista c-d c--m " data-word="183"><figure class="c_m a_m-h c_m--nf"><a href="https://elpais.com/gastronomia/el-comidista/2025-04-05/pasta-con-esparragos-verdes-y-salchichas.html" class="c_m_c _pr _db"><img alt="Pasta con espárragos verdes y salchichas" decoding="auto" class="c_m_e _re lazyload a_m-h" height="414" srcSet="https://imagenes.elpais.com/resizer/v2/ZUNRKQIHCVHXXH6K5SQSO7R3NA.jpg?auth=e524dfd3cc2829d40aea9d6374bcd67167da1f2ee9d5281c395b3d7bdafd38cf&width=290&height=290&focal=2037%2C1687 290w,https://imagenes.elpais.com/resizer/v2/ZUNRKQIHCVHXXH6K5SQSO7R3NA.jpg?auth=e524dfd3cc2829d40aea9d6374bcd67167da1f2ee9d5281c395b3d7bdafd38cf&width=414&height=414&focal=2037%2C1687 414w,https://imagenes.elpais.com/resizer/v2/ZUNRKQIHCVHXXH6K5SQSO7R3NA.jpg?auth=e524dfd3cc2829d40aea9d6374bcd67167da1f2ee9d5281c395b3d7bdafd38cf&width=828&height=828&focal=2037%2C1687 828w" width="414" src="https://imagenes.elpais.com/resizer/v2/ZUNRKQIHCVHXXH6K5SQSO7R3NA.jpg?auth=e524dfd3cc2829d40aea9d6374bcd67167da1f2ee9d5281c395b3d7bdafd38cf&width=414&height=414&focal=2037%2C1687" loading="lazy"/></a></figure><header class="c_h"><h2 class="c_t "><a href="https://elpais.com/gastronomia/el-comidista/2025-04-05/pasta-con-esparragos-verdes-y-salchichas.html">Pasta con espárragos verdes y salchichas</a></h2></header><div class="c_a"><a href="https://elpais.com/autor/anna-mayer/" class="c_a_a">Anna Mayer</a><span class="c_a_t"><span class="c_a_vr">|</span><time dateTime="2025-04-05T05:00:00+02:00" title="Ver todas las noticias de esa fecha"><a id="sc_date" data-date="2025-04-05T05:00:00+02:00" href="/hemeroteca/2025-04-05/">05 abr 2025 - 05:00<abbr title="Central European Summer Time"> CEST</abbr></a></time></span></div></article></div></div></section><div class="raw_html"><div class="btn_rct"> <a href="https://elpais.com/gastronomia/recetas/" title="Ver más recetas">Ver más recetas ></a> </div></div><section class="b b-t _g-o b-t-el_comidista b-t-df b-t-3" data-dtm-region="portada_tematicos_el-comidista" aria-labelledby="tematico-1744252213144-792"><header class="header b_h _df _pr"><div class="b_h_w _pr"><a href="https://elpais.com/gastronomia/el-comidista/" class="b_h_t _pr" id="tematico-1744252213144-792">El Comidista</a></div></header><div class="b-t_w _g _g-lg b_row b_sb"><div class="b-t_a b_col"><article class="c c-d c--m " data-word="2062"><figure class="c_m a_m-h c_m--nf"><a href="https://elpais.com/gastronomia/el-comidista/2025-04-09/manana-compenso-y-otras-frases-que-generan-una-relacion-toxica-con-la-comida.html" class="c_m_c _pr _db"><img alt="Relacion toxica con la comida" decoding="auto" class="c_m_e _re lazyload a_m-h" height="233" srcSet="https://imagenes.elpais.com/resizer/v2/Y2LH4X5SVBA37IQKJLY4BCHXKM.jpg?auth=2100b41b2df0570583463e61e1d287d3c39eca0dd545adbbe84e7b896c2b6c80&width=414&height=233&smart=true 414w,https://imagenes.elpais.com/resizer/v2/Y2LH4X5SVBA37IQKJLY4BCHXKM.jpg?auth=2100b41b2df0570583463e61e1d287d3c39eca0dd545adbbe84e7b896c2b6c80&width=828&height=466&smart=true 828w" width="414" src="https://imagenes.elpais.com/resizer/v2/Y2LH4X5SVBA37IQKJLY4BCHXKM.jpg?auth=2100b41b2df0570583463e61e1d287d3c39eca0dd545adbbe84e7b896c2b6c80&width=414&height=233&smart=true" loading="lazy"/></a></figure><header class="c_h"><a class="c_k " href="https://elpais.com/noticias/nutricion/">Nutrición</a><h2 class="c_t "><a href="https://elpais.com/gastronomia/el-comidista/2025-04-09/manana-compenso-y-otras-frases-que-generan-una-relacion-toxica-con-la-comida.html">“Mañana compenso” y otras frases que generan una relación tóxica con la comida</a></h2></header><div class="c_a">Beatriz Zaera<span class="c_a_t"><span class="c_a_vr">|</span><time dateTime="2025-04-09T05:00:00+02:00" title="Ver todas las noticias de esa fecha"><a id="sc_date" data-date="2025-04-09T05:00:00+02:00" href="/hemeroteca/2025-04-09/">09 abr 2025 - 05:00<abbr title="Central European Summer Time"> CEST</abbr></a></time></span></div><p class="c_d">Del famoso “hay que hacer cinco comidas al día” al “¿te vas a dejar eso en el plato”, repasamos con tres nutricionistas las frases del día a día que convierten la comida en la mala de la película </p></article></div><div class="b-t_b b_col b_st b_st-r-lg"><article class="c c-d c--m " data-word="181"><figure class="c_m a_m-h c_m--nf"><a href="https://elpais.com/gastronomia/el-comidista/2025-04-08/donde-comer-arroz-en-valencia-11-restaurantes-recomendados-por-expertos-locales.html?autoplay=1" class="c_m_c _pr _db"><img alt="Dónde comer arroz en Valencia: 11 restaurantes recomendados por expertos locales" decoding="auto" class="c_m_e _re lazyload a_m-h" height="311" srcSet="https://imagenes.elpais.com/resizer/v2/6S2TJLSDQVAPVKXABZCLPGZT44.jpg?auth=40a4e5a463ad4ecd2a89865aca8dd0ba0072ba2c6d1fd096fdf9ae048ecf9d34&width=414&height=311&smart=true 414w,https://imagenes.elpais.com/resizer/v2/6S2TJLSDQVAPVKXABZCLPGZT44.jpg?auth=40a4e5a463ad4ecd2a89865aca8dd0ba0072ba2c6d1fd096fdf9ae048ecf9d34&width=828&height=621&smart=true 828w" width="414" src="https://imagenes.elpais.com/resizer/v2/6S2TJLSDQVAPVKXABZCLPGZT44.jpg?auth=40a4e5a463ad4ecd2a89865aca8dd0ba0072ba2c6d1fd096fdf9ae048ecf9d34&width=414&height=311&smart=true" loading="lazy"/><svg aria-hidden="true" class="icon_multimedia_video | _pa c_m_i c_m_i-p" viewBox="0 0 40 40"><use xlink:href="#svg-play"></use></svg></a></figure><header class="c_h"><a class="c_k " href="https://elpais.com/noticias/arroz/">ARROCES</a><h2 class="c_t "><a href="https://elpais.com/gastronomia/el-comidista/2025-04-08/donde-comer-arroz-en-valencia-11-restaurantes-recomendados-por-expertos-locales.html">Dónde comer arroz en Valencia: 11 restaurantes recomendados por expertos locales</a></h2></header><div class="c_a"><a href="https://elpais.com/autor/mikel-lopez-iturriaga/" class="c_a_a">Mikel López Iturriaga</a><span class="c_a_t"><span class="c_a_vr">|</span><time dateTime="2025-04-08T05:00:00+02:00" title="Ver todas las noticias de esa fecha"><a id="sc_date" data-date="2025-04-08T05:00:00+02:00" href="/hemeroteca/2025-04-08/">08 abr 2025 - 05:00<abbr title="Central European Summer Time"> CEST</abbr></a></time></span></div><p class="c_d">Periodistas y gastrónomos valencianos nos chivan sus locales favoritos para tomar paella, arroz del ‘senyoret’, ‘arròs amb fesols y naps’ y otras delicias en la capital de la comunidad</p></article></div><div class="b-t_c b_col b_st b_st-r-lg"><article class="c c-d c--m " data-word="863"><figure class="c_m a_m-h c_m--nf"><a href="https://elpais.com/gastronomia/el-comidista/2025-04-06/menu-semanal-de-el-comidista-7-a-13-de-abril.html" class="c_m_c _pr _db"><img alt="Cremosa y aireada" decoding="auto" class="c_m_e _re lazyload a_m-h" height="311" srcSet="https://imagenes.elpais.com/resizer/v2/I3HSN6LVTRCMZMNID5ZV76DTM4.jpg?auth=a6a16e5e07b3a5943865f508869037e53ff71d6d7eeca883060b9216b83f9f24&width=414&height=311&smart=true 414w,https://imagenes.elpais.com/resizer/v2/I3HSN6LVTRCMZMNID5ZV76DTM4.jpg?auth=a6a16e5e07b3a5943865f508869037e53ff71d6d7eeca883060b9216b83f9f24&width=828&height=621&smart=true 828w" width="414" src="https://imagenes.elpais.com/resizer/v2/I3HSN6LVTRCMZMNID5ZV76DTM4.jpg?auth=a6a16e5e07b3a5943865f508869037e53ff71d6d7eeca883060b9216b83f9f24&width=414&height=311&smart=true" loading="lazy"/></a></figure><header class="c_h"><a class="c_k " href="https://elpais.com/gastronomia/el-comidista/menu-semanal/">Organización</a><h2 class="c_t "><a href="https://elpais.com/gastronomia/el-comidista/2025-04-06/menu-semanal-de-el-comidista-7-a-13-de-abril.html">Menú semanal de El Comidista (7 a 13 de abril)</a></h2></header><div class="c_a"><a href="https://elpais.com/autor/el-comidista/" class="c_a_a">El Comidista</a><span class="c_a_t"><span class="c_a_vr">|</span><time dateTime="2025-04-06T05:00:00+02:00" title="Ver todas las noticias de esa fecha"><a id="sc_date" data-date="2025-04-06T05:00:00+02:00" href="/hemeroteca/2025-04-06/">06 abr 2025 - 05:00<abbr title="Central European Summer Time"> CEST</abbr></a></time></span></div><p class="c_d">Guisantes con jamón, canelones de espinacas, caballa a la plancha con espárragos verdes y ‘coffee cake’: nuestro menú semanal es un homenaje a los productos de temporada</p></article></div></div></section><section class="_g-o b b-f" data-dtm-region="portada_destacados" aria-labelledby="destacados-1744252213204-173"><header class="header b_h _df _pr"><div class="b_h_w _pr"><span class="b_h_t _pr" id="destacados-1744252213204-173">Destacamos</span></div></header><div class="b-f_w b_row-md _g _g-md"><div class="b_col b-f_a"><article class="c c-d c--m " data-word="0"><figure class="c_m a_m-h c_m--nf"><a href="https://elpais.com/gastronomia/2025-04-07/el-secreto-de-la-mejor-torrija-de-madrid-la-que-se-come-en-el-restaurante-latasia.html" class="c_m_c _pr _db"><img alt="Torrija de Latasia. Imagen proporcionada por Acyre." decoding="auto" class="c_m_e _re lazyload a_m-h" height="311" srcSet="https://imagenes.elpais.com/resizer/v2/JHLJU35HAJGKZEBDPX2SAGL5M4.jpeg?auth=5850612f10b355b717eb82a2451ddb825af9ca27ddc4c8bdf2efe5e29782db73&width=414&height=311&smart=true 414w,https://imagenes.elpais.com/resizer/v2/JHLJU35HAJGKZEBDPX2SAGL5M4.jpeg?auth=5850612f10b355b717eb82a2451ddb825af9ca27ddc4c8bdf2efe5e29782db73&width=828&height=621&smart=true 828w" width="414" sizes="(min-width: 1199px) 760px, (min-width: 1001px) 63vw, (min-width: 768px) 715px, calc(100vw - 40px)" src="https://imagenes.elpais.com/resizer/v2/JHLJU35HAJGKZEBDPX2SAGL5M4.jpeg?auth=5850612f10b355b717eb82a2451ddb825af9ca27ddc4c8bdf2efe5e29782db73&width=414&height=311&smart=true" loading="lazy"/></a></figure><header class="c_h"><a class="c_k " href="https://elpais.com/noticias/torrijas/">Concurso</a><h2 class="c_t "><a href="https://elpais.com/gastronomia/2025-04-07/el-secreto-de-la-mejor-torrija-de-madrid-la-que-se-come-en-el-restaurante-latasia.html">El secreto de la mejor torrija de Madrid, la que se come en el restaurante Latasia</a></h2></header><div class="c_a"><a href="https://elpais.com/autor/paz-alvarez/" class="c_a_a">Paz Álvarez</a><span class="c_a_t"><span class="c_a_vr">|</span><time dateTime="2025-04-07T13:18:59+02:00" title="Ver todas las noticias de esa fecha"><a id="sc_date" data-date="2025-04-07T13:18:59+02:00" href="/hemeroteca/2025-04-07/">07 abr 2025 - 13:18<abbr title="Central European Summer Time"> CEST</abbr></a></time></span></div><p class="c_d">El primer puesto del concurso organizado por Acyre en la categoría innovadora ha sido para la pastelería de Alcorcón Nude Cake</p></article><article class="c c-d c--m " data-word="0"><figure class="c_m a_m-h c_m--nf"><a href="https://elpais.com/gastronomia/2025-04-05/asi-se-cerro-la-venta-de-el-campero-el-templo-del-atun-rojo-al-grupo-azotea.html" class="c_m_c _pr _db"><img alt="El campero" decoding="auto" class="c_m_e _re lazyload a_m-h" height="311" srcSet="https://imagenes.elpais.com/resizer/v2/Q2YZLVU226NNZ4MXNIOCM2Y3WI.jpg?auth=5c84d4e573e8fbefaf2a68ab9d977e53889cb29dae2c4a03ef8f0b3d556bbd2b&width=414&height=311&focal=300%2C250 414w,https://imagenes.elpais.com/resizer/v2/Q2YZLVU226NNZ4MXNIOCM2Y3WI.jpg?auth=5c84d4e573e8fbefaf2a68ab9d977e53889cb29dae2c4a03ef8f0b3d556bbd2b&width=828&height=621&focal=300%2C250 828w" width="414" sizes="(min-width: 1199px) 760px, (min-width: 1001px) 63vw, (min-width: 768px) 715px, calc(100vw - 40px)" src="https://imagenes.elpais.com/resizer/v2/Q2YZLVU226NNZ4MXNIOCM2Y3WI.jpg?auth=5c84d4e573e8fbefaf2a68ab9d977e53889cb29dae2c4a03ef8f0b3d556bbd2b&width=414&height=311&focal=300%2C250" loading="lazy"/></a></figure><header class="c_h"><a class="c_k " href="https://elpais.com/noticias/restaurantes/">Restaurantes</a><h2 class="c_t "><a href="https://elpais.com/gastronomia/2025-04-05/asi-se-cerro-la-venta-de-el-campero-el-templo-del-atun-rojo-al-grupo-azotea.html">Así se cerró la venta de El Campero, el templo del atún rojo, al grupo Azotea </a></h2></header><div class="c_a"><a href="https://elpais.com/autor/paz-alvarez/" class="c_a_a">Paz Álvarez</a><span class="c_a_t"><span class="c_a_vr">|</span><time dateTime="2025-04-05T05:25:00+02:00" title="Ver todas las noticias de esa fecha"><a id="sc_date" data-date="2025-04-05T05:25:00+02:00" href="/hemeroteca/2025-04-05/">05 abr 2025 - 05:25<abbr title="Central European Summer Time"> CEST</abbr></a></time></span></div><p class="c_d">Las negociaciones han durado un año: José Melero, propietario del mítico restaurante de Barbate, tenía que estar convencido de que su legado gastronómico continuaría con los nuevos dueños</p></article><article class="c c-d c--m " data-word="0"><figure class="c_m a_m-h c_m--nf"><a href="https://elpais.com/gastronomia/2025-04-07/donde-comen-pescaito-frito-en-la-provincia-de-cadiz-los-expertos.html" class="c_m_c _pr _db"><img alt="Pescaito frito" decoding="auto" class="c_m_e _re lazyload a_m-h" height="311" srcSet="https://imagenes.elpais.com/resizer/v2/DRRKV4NO7NHZ5FGKKIGVZQDY6U.jpg?auth=8b2eb075ba8d11c4cd88b42e3ada7897cbe64aa682099d4fc4bd7302e9b1c62c&width=414&height=311&smart=true 414w,https://imagenes.elpais.com/resizer/v2/DRRKV4NO7NHZ5FGKKIGVZQDY6U.jpg?auth=8b2eb075ba8d11c4cd88b42e3ada7897cbe64aa682099d4fc4bd7302e9b1c62c&width=828&height=621&smart=true 828w" width="414" sizes="(min-width: 1199px) 760px, (min-width: 1001px) 63vw, (min-width: 768px) 715px, calc(100vw - 40px)" src="https://imagenes.elpais.com/resizer/v2/DRRKV4NO7NHZ5FGKKIGVZQDY6U.jpg?auth=8b2eb075ba8d11c4cd88b42e3ada7897cbe64aa682099d4fc4bd7302e9b1c62c&width=414&height=311&smart=true" loading="lazy"/></a></figure><header class="c_h"><a class="c_k " href="https://elpais.com/noticias/restaurantes/">RESTAURANTES</a><h2 class="c_t "><a href="https://elpais.com/gastronomia/2025-04-07/donde-comen-pescaito-frito-en-la-provincia-de-cadiz-los-expertos.html">Dónde comen ‘pescaíto’ frito en la provincia de Cádiz los expertos</a></h2></header><div class="c_a"><a href="https://elpais.com/autor/jesus-antonio-canas-carrillo/" class="c_a_a">Jesús A. Cañas</a><span class="c_a_t"><span class="c_a_vr">|</span><time dateTime="2025-04-07T05:25:00+02:00" title="Ver todas las noticias de esa fecha"><a id="sc_date" data-date="2025-04-07T05:25:00+02:00" href="/hemeroteca/2025-04-07/">07 abr 2025 - 05:25<abbr title="Central European Summer Time"> CEST</abbr></a></time></span></div><p class="c_d">Una patrona de pescadores, un cocinero y un gastrónomo recomiendan restaurantes, tascas de toda la vida y nuevas incorporaciones en las que probar una de las elaboraciones gaditanas más típicas y complejas</p></article></div><div class="b_col b-f_b b_st b_st-r-md"><article class="c c-d c--m " data-word="0"><figure class="c_m a_m-h c_m--nf"><a href="https://elpais.com/gastronomia/2025-04-06/todo-lo-que-hay-que-saber-sobre-el-cafe.html" class="c_m_c _pr _db"><img alt="Café" decoding="auto" class="c_m_e _re lazyload a_m-h" height="311" srcSet="https://imagenes.elpais.com/resizer/v2/4EKO3LAC2FHSZO64RXSGVERGJE.jpg?auth=32f7769bf03c4a7c41349b2d98c4ee795590c6484198368ac570d2f1b771c32a&width=414&height=311&smart=true 414w,https://imagenes.elpais.com/resizer/v2/4EKO3LAC2FHSZO64RXSGVERGJE.jpg?auth=32f7769bf03c4a7c41349b2d98c4ee795590c6484198368ac570d2f1b771c32a&width=828&height=621&smart=true 828w" width="414" sizes="(min-width: 1199px) 760px, (min-width: 1001px) 63vw, (min-width: 768px) 715px, calc(100vw - 40px)" src="https://imagenes.elpais.com/resizer/v2/4EKO3LAC2FHSZO64RXSGVERGJE.jpg?auth=32f7769bf03c4a7c41349b2d98c4ee795590c6484198368ac570d2f1b771c32a&width=414&height=311&smart=true" loading="lazy"/></a></figure><header class="c_h"><a class="c_k " href="https://elpais.com/noticias/libros/">Libros de gastronomia</a><h2 class="c_t "><a href="https://elpais.com/gastronomia/2025-04-06/todo-lo-que-hay-que-saber-sobre-el-cafe.html">Todo lo que hay que saber sobre el café</a></h2></header><div class="c_a">Sara Cucala<span class="c_a_t"><span class="c_a_vr">|</span><time dateTime="2025-04-06T05:25:00+02:00" title="Ver todas las noticias de esa fecha"><a id="sc_date" data-date="2025-04-06T05:25:00+02:00" href="/hemeroteca/2025-04-06/">06 abr 2025 - 05:25<abbr title="Central European Summer Time"> CEST</abbr></a></time></span></div><p class="c_d">Un atlas, una novela, un ensayo y un manual para entusiastas descubren el pasado y el presente de una de las bebidas de moda </p></article><article class="c c-d c--m " data-word="0"><figure class="c_m a_m-h c_m--nf"><a href="https://elpais.com/gastronomia/2025-04-06/carlos-y-la-fabrica-de-chocorreznos.html" class="c_m_c _pr _db"><img alt="Carlos París, gerente Dulces El Beato, con unas de sus originales tabletas en El Burgo de Osma." decoding="auto" class="c_m_e _re lazyload a_m-h" height="311" srcSet="https://imagenes.elpais.com/resizer/v2/5RZEPJ543FDVLAINSTMUXFMSAI.jpg?auth=ec001dde19d05c288e76275b495fba343edfa012eb7e27ba718613d01687ced3&width=414&height=311&smart=true 414w,https://imagenes.elpais.com/resizer/v2/5RZEPJ543FDVLAINSTMUXFMSAI.jpg?auth=ec001dde19d05c288e76275b495fba343edfa012eb7e27ba718613d01687ced3&width=828&height=621&smart=true 828w" width="414" sizes="(min-width: 1199px) 760px, (min-width: 1001px) 63vw, (min-width: 768px) 715px, calc(100vw - 40px)" src="https://imagenes.elpais.com/resizer/v2/5RZEPJ543FDVLAINSTMUXFMSAI.jpg?auth=ec001dde19d05c288e76275b495fba343edfa012eb7e27ba718613d01687ced3&width=414&height=311&smart=true" loading="lazy"/></a></figure><header class="c_h"><a class="c_k " href="https://elpais.com/noticias/">chocolate</a><h2 class="c_t "><a href="https://elpais.com/gastronomia/2025-04-06/carlos-y-la-fabrica-de-chocorreznos.html">Carlos y la fábrica de ‘chocorreznos’</a></h2></header><div class="c_a"><a href="https://elpais.com/autor/juan-navarro-garcia/" class="c_a_a">Juan Navarro</a><span class="c_a_t"><span class="c_a_vr">|</span><time dateTime="2025-04-06T05:25:00+02:00" title="Ver todas las noticias de esa fecha"><a id="sc_date" data-date="2025-04-06T05:25:00+02:00" href="/hemeroteca/2025-04-06/">06 abr 2025 - 05:25<abbr title="Central European Summer Time"> CEST</abbr></a></time></span></div><p class="c_d">La empresa de chocolates ‘El Beato’ experimenta con el cacao y los típicos torreznos de Soria para revolucionar el sector del postre</p></article><article class="c c-d c--m " data-word="0"><figure class="c_m a_m-h c_m--nf"><a href="https://elpais.com/gastronomia/2025-04-03/la-mejor-fabada-de-espana-se-come-este-ano-en-un-pequeno-bar-de-asturias.html" class="c_m_c _pr _db"><img alt="Mejor fabada de España" decoding="auto" class="c_m_e _re lazyload a_m-h" height="311" srcSet="https://imagenes.elpais.com/resizer/v2/BJPY7GSSQJE5JDDKMF6JTE3Q4U.jpg?auth=d200b827b4c29fa237a36b72ad145f932aecadd1144e78cfe9253139ebc98fae&width=414&height=311&smart=true 414w,https://imagenes.elpais.com/resizer/v2/BJPY7GSSQJE5JDDKMF6JTE3Q4U.jpg?auth=d200b827b4c29fa237a36b72ad145f932aecadd1144e78cfe9253139ebc98fae&width=828&height=621&smart=true 828w" width="414" sizes="(min-width: 1199px) 760px, (min-width: 1001px) 63vw, (min-width: 768px) 715px, calc(100vw - 40px)" src="https://imagenes.elpais.com/resizer/v2/BJPY7GSSQJE5JDDKMF6JTE3Q4U.jpg?auth=d200b827b4c29fa237a36b72ad145f932aecadd1144e78cfe9253139ebc98fae&width=414&height=311&smart=true" loading="lazy"/></a></figure><header class="c_h"><a class="c_k " href="https://elpais.com/noticias/fabada/">Fabada</a><h2 class="c_t "><a href="https://elpais.com/gastronomia/2025-04-03/la-mejor-fabada-de-espana-se-come-este-ano-en-un-pequeno-bar-de-asturias.html">La mejor fabada de España se come este año en un pequeño bar de Asturias</a></h2></header><div class="c_a"><a href="https://elpais.com/autor/paz-alvarez/" class="c_a_a">Paz Álvarez</a><span class="c_a_t"><span class="c_a_vr">|</span><time dateTime="2025-04-03T20:04:30+02:00" title="Ver todas las noticias de esa fecha"><a id="sc_date" data-date="2025-04-03T20:04:30+02:00" href="/hemeroteca/2025-04-03/">03 abr 2025 - 20:04<abbr title="Central European Summer Time"> CEST</abbr></a></time></span></div><p class="c_d">Casa Morán, en Collanzo, se alza con el primer premio de mejor fabada del mundo, mientras que La Gitana, en Gijón, y Sidrería Prida, en Nava, completan el podio</p></article></div><div class="b_col b-f_c _dn b_ad-st"><div id="elpais_gpt-MPU1" data-adtype="MPU" class="ad ad ad-mpu"><span class="_dn">_</span></div></div><div class="b-f_d" id="ad-ntsd1"></div></div></section><section class="_g-o b b-bra b-bra-1 _g _g-lg " data-dtm-region="portada_branded_contenido-patrocinado"><div class="b_hr-s b_hr-s-t _dn"></div><header class="b_sp"><div class="b_sp_l"></div><span class="b_sp_n _db">Contenido patrocinado</span></header><div class="b_row _g _g-md"><article class="c c-brr c--m " data-word="0"><figure class="c_m a_m-h c_m--nf"><a href="https://elpais.com/eps/2025-03-24/descubrir-japon-a-traves-de-sus-sabores.html" class="c_m_c _pr _db"><img alt="Icárion propone una manera de descubrir Japón a través de su gastronomía." decoding="auto" class="c_m_e _re lazyload a_m-h" height="233" srcSet="https://imagenes.elpais.com/resizer/v2/RFV3YR5HFBAY7OZCJG5W43KX24.jpg?auth=23a36f997d1a1e2694cbd2a1ba98a31a054e3d3c48d64dabea0d511fd6ce458a&width=414&height=233&smart=true 414w,https://imagenes.elpais.com/resizer/v2/RFV3YR5HFBAY7OZCJG5W43KX24.jpg?auth=23a36f997d1a1e2694cbd2a1ba98a31a054e3d3c48d64dabea0d511fd6ce458a&width=828&height=466&smart=true 828w" width="414" src="https://imagenes.elpais.com/resizer/v2/RFV3YR5HFBAY7OZCJG5W43KX24.jpg?auth=23a36f997d1a1e2694cbd2a1ba98a31a054e3d3c48d64dabea0d511fd6ce458a&width=414&height=233&smart=true" loading="lazy"/></a></figure><header class="c_h"><h2 class="c_t "><a href="https://elpais.com/eps/2025-03-24/descubrir-japon-a-traves-de-sus-sabores.html">Descubrir Japón a través de sus sabores</a></h2></header><div class="c_a"><a href="https://elpais.com/autor/el-pais-semanal/" class="c_a_a">El País Semanal</a></div><p class="c_d">Con ‘El Gran Viaje a través del paladar’, Icárion invita a los viajeros a descubrir destinos como el país nipón a través de su gastronomía, ofreciendo experiencias diferentes y alejadas de las masificaciones turísticas. </p></article></div><div class="b_hr-s b_hr-s-b"></div></section><section class="b b-t _g-o b-t-df b-t-1" data-dtm-region="portada_tematicos_restaurantes" aria-labelledby="tematico-1744252213296-993"><header class="header b_h _df _pr"><div class="b_h_w _pr"><a href="https://elpais.com/gastronomia/restaurantes/" class="b_h_t _pr" id="tematico-1744252213296-993">Restaurantes</a></div></header><div class="b-t_w b_sb"><div class="b-t_d _g _g-xs b_cnb-lg b_row-2 b-t_d-4"><article class="c c-d c--m " data-word="0"><figure class="c_m a_m-h c_m--nf"><a href="https://elpais.com/gastronomia/2023-05-12/donde-comen-los-cocineros-en-espana-las-recomendaciones-de-sus-restaurantes-preferidos.html" class="c_m_c _pr _db"><img alt="Granja Elena" decoding="auto" class="c_m_e _re lazyload a_m-h" height="414" srcSet="https://imagenes.elpais.com/resizer/v2/QSQDK5DDSZCWZDJZRVSZ7CEWCU.jpg?auth=d5bc2f4342bc4fcb1c9db9929a9afaf8ed1575c72a26f591172c6bf1f31650a7&width=290&height=290&focal=2030%2C1325 290w,https://imagenes.elpais.com/resizer/v2/QSQDK5DDSZCWZDJZRVSZ7CEWCU.jpg?auth=d5bc2f4342bc4fcb1c9db9929a9afaf8ed1575c72a26f591172c6bf1f31650a7&width=414&height=414&focal=2030%2C1325 414w,https://imagenes.elpais.com/resizer/v2/QSQDK5DDSZCWZDJZRVSZ7CEWCU.jpg?auth=d5bc2f4342bc4fcb1c9db9929a9afaf8ed1575c72a26f591172c6bf1f31650a7&width=828&height=828&focal=2030%2C1325 828w" width="414" src="https://imagenes.elpais.com/resizer/v2/QSQDK5DDSZCWZDJZRVSZ7CEWCU.jpg?auth=d5bc2f4342bc4fcb1c9db9929a9afaf8ed1575c72a26f591172c6bf1f31650a7&width=414&height=414&focal=2030%2C1325" loading="lazy"/></a></figure><header class="c_h"><h2 class="c_t c_t-lg"><a href="https://elpais.com/gastronomia/2023-05-12/donde-comen-los-cocineros-en-espana-las-recomendaciones-de-sus-restaurantes-preferidos.html">Dónde comen los cocineros en España: las recomendaciones de sus restaurantes preferidos</a></h2></header><div class="c_a"><a href="https://elpais.com/autor/el-pais/" class="c_a_a">El País</a></div></article><article class="c c-d c--m " data-word="0"><figure class="c_m a_m-h c_m--nf"><a href="https://elpais.com/gastronomia/restaurantes/2024-07-12/buscador-los-mejores-restaurantes-de-carretera-en-espana.html" class="c_m_c _pr _db"><img alt="Buscador restaurantes de carretera" decoding="auto" class="c_m_e _re lazyload a_m-h" height="414" srcSet="https://imagenes.elpais.com/resizer/v2/GIBO2LQCK5AEXLUY3IA4DKJCP4.png?auth=533811d0ad7dceda73b02e1cf6475cde1a28fa5d00ac2a7cf8bc6c7368999ff6&width=290&height=290&smart=true 290w,https://imagenes.elpais.com/resizer/v2/GIBO2LQCK5AEXLUY3IA4DKJCP4.png?auth=533811d0ad7dceda73b02e1cf6475cde1a28fa5d00ac2a7cf8bc6c7368999ff6&width=414&height=414&smart=true 414w,https://imagenes.elpais.com/resizer/v2/GIBO2LQCK5AEXLUY3IA4DKJCP4.png?auth=533811d0ad7dceda73b02e1cf6475cde1a28fa5d00ac2a7cf8bc6c7368999ff6&width=828&height=828&smart=true 828w" width="414" src="https://imagenes.elpais.com/resizer/v2/GIBO2LQCK5AEXLUY3IA4DKJCP4.png?auth=533811d0ad7dceda73b02e1cf6475cde1a28fa5d00ac2a7cf8bc6c7368999ff6&width=414&height=414&smart=true" loading="lazy"/></a></figure><header class="c_h"><h2 class="c_t c_t-lg"><a href="https://elpais.com/gastronomia/restaurantes/2024-07-12/buscador-los-mejores-restaurantes-de-carretera-en-espana.html">Buscador | Los mejores restaurantes de carretera en España</a></h2></header><div class="c_a"><a href="https://elpais.com/autor/el-pais/" class="c_a_a">El País</a></div></article><article class="c c-d c--m " data-word="0"><figure class="c_m a_m-h c_m--nf"><a href="https://elpais.com/gastronomia/2024-11-17/la-guia-gastro-2025-una-seleccion-de-los-restaurantes-y-comercios-favoritos-de-los-expertos-de-el-pais.html" class="c_m_c _pr _db"><img alt="La Guía Gastro 2025: una selección de los restaurantes y comercios favoritos de los expertos de EL PAÍS" decoding="auto" class="c_m_e _re lazyload a_m-h" height="414" srcSet="https://imagenes.elpais.com/resizer/v2/C5CGM4PFWZC33LJWSIKCDPUHMI.png?auth=8f0273a700f9eabf513a06ec02ed252a1ef2fa3a5a4551c9302b807f29ad8d03&width=290&height=290&smart=true 290w,https://imagenes.elpais.com/resizer/v2/C5CGM4PFWZC33LJWSIKCDPUHMI.png?auth=8f0273a700f9eabf513a06ec02ed252a1ef2fa3a5a4551c9302b807f29ad8d03&width=414&height=414&smart=true 414w,https://imagenes.elpais.com/resizer/v2/C5CGM4PFWZC33LJWSIKCDPUHMI.png?auth=8f0273a700f9eabf513a06ec02ed252a1ef2fa3a5a4551c9302b807f29ad8d03&width=828&height=828&smart=true 828w" width="414" src="https://imagenes.elpais.com/resizer/v2/C5CGM4PFWZC33LJWSIKCDPUHMI.png?auth=8f0273a700f9eabf513a06ec02ed252a1ef2fa3a5a4551c9302b807f29ad8d03&width=414&height=414&smart=true" loading="lazy"/></a></figure><header class="c_h"><h2 class="c_t c_t-lg"><a href="https://elpais.com/gastronomia/2024-11-17/la-guia-gastro-2025-una-seleccion-de-los-restaurantes-y-comercios-favoritos-de-los-expertos-de-el-pais.html">La Guía Gastro 2025: una selección de los restaurantes y comercios favoritos de los expertos de EL PAÍS</a></h2></header><div class="c_a"><a href="https://elpais.com/autor/el-pais/" class="c_a_a">El País</a></div></article><article class="c c-d c--m " data-word="0"><figure class="c_m a_m-h c_m--nf"><a href="https://elpais.com/gastronomia/2025-01-10/zurita-barra-y-mantel-nueva-cocina-tradicional-navarra-en-el-corazon-de-pamplona.html" class="c_m_c _pr _db"><img alt="Leandro Gil responsable del restaurante Zurita" decoding="auto" class="c_m_e _re lazyload a_m-h" height="414" srcSet="https://imagenes.elpais.com/resizer/v2/WFBC7XR4WNFSVCE5Y4YLZQVCWY.jpg?auth=15f808409d3c1f14c72749e9496db94011fe4e12b53cd408bff4fd635f3f9add&width=290&height=290&focal=2849%2C822 290w,https://imagenes.elpais.com/resizer/v2/WFBC7XR4WNFSVCE5Y4YLZQVCWY.jpg?auth=15f808409d3c1f14c72749e9496db94011fe4e12b53cd408bff4fd635f3f9add&width=414&height=414&focal=2849%2C822 414w,https://imagenes.elpais.com/resizer/v2/WFBC7XR4WNFSVCE5Y4YLZQVCWY.jpg?auth=15f808409d3c1f14c72749e9496db94011fe4e12b53cd408bff4fd635f3f9add&width=828&height=828&focal=2849%2C822 828w" width="414" src="https://imagenes.elpais.com/resizer/v2/WFBC7XR4WNFSVCE5Y4YLZQVCWY.jpg?auth=15f808409d3c1f14c72749e9496db94011fe4e12b53cd408bff4fd635f3f9add&width=414&height=414&focal=2849%2C822" loading="lazy"/></a></figure><header class="c_h"><h2 class="c_t c_t-lg"><a href="https://elpais.com/gastronomia/2025-01-10/zurita-barra-y-mantel-nueva-cocina-tradicional-navarra-en-el-corazon-de-pamplona.html">Zurita, barra y mantel, nueva cocina tradicional navarra en el corazón de Pamplona</a></h2></header><div class="c_a"><a href="https://elpais.com/autor/amaia-otazu-garde/" class="c_a_a">Amaia Otazu</a></div></article></div></div></section><section class="b b-t _g-o b-t-ad" data-dtm-region="portada_tematicos_beber" aria-labelledby="tematico-1744252213326-369"><header class="header b_h _df _pr"><div class="b_h_w _pr"><a href="https://elpais.com/gastronomia/beber/" class="b_h_t _pr" id="tematico-1744252213326-369">Beber</a></div></header><div class="b-t_w _g _g-lg"><div class="b-t_a"><article class="c c-d c--m " data-word="657"><figure class="c_m a_m-h c_m--nf"><a href="https://elpais.com/gastronomia/beber/2024-11-02/seis-vinos-asequibles-con-la-poco-conocida-identidad-pie-franco.html" class="c_m_c _pr _db"><img alt="Vinos" decoding="auto" class="c_m_e _re lazyload a_m-h" height="233" srcSet="https://imagenes.elpais.com/resizer/v2/EWWCMTLBNFHCPKHNUKZDNSYBIM.jpg?auth=267330a52fa54cdf86943de21e116adec0cd41971ed0d1990e185ca1a7aa5e76&width=414&height=233&smart=true 414w,https://imagenes.elpais.com/resizer/v2/EWWCMTLBNFHCPKHNUKZDNSYBIM.jpg?auth=267330a52fa54cdf86943de21e116adec0cd41971ed0d1990e185ca1a7aa5e76&width=828&height=466&smart=true 828w" width="414" src="https://imagenes.elpais.com/resizer/v2/EWWCMTLBNFHCPKHNUKZDNSYBIM.jpg?auth=267330a52fa54cdf86943de21e116adec0cd41971ed0d1990e185ca1a7aa5e76&width=414&height=233&smart=true" loading="lazy"/></a></figure><header class="c_h"><h2 class="c_t c_t-lg"><a href="https://elpais.com/gastronomia/beber/2024-11-02/seis-vinos-asequibles-con-la-poco-conocida-identidad-pie-franco.html">Seis vinos asequibles con la poco conocida identidad ‘pie franco’</a></h2></header><div class="c_a"><a href="https://elpais.com/autor/carlos-delgado/" class="c_a_a">Carlos Delgado</a><span class="c_a_vr">|</span><span class="c_a_l">Madrid</span><span class="c_a_t"><span class="c_a_vr">|</span><time dateTime="2024-11-02T05:25:00+01:00" title="Ver todas las noticias de esa fecha"><a id="sc_date" data-date="2024-11-02T05:25:00+01:00" href="/hemeroteca/2024-11-02/">02 nov 2024 - 05:25<abbr title="Central European Time"> CET</abbr></a></time></span></div><p class="c_d">A pesar de su enorme valor al preservar la diversidad genética y permitir la elaboración de vinos con características únicas, este tesoro vitivinícola representa menos del 4 % del viñedo</p></article></div><div class="b-t_d b-t_d-3 b_row b_st _g _g-xs"><article class="c c-d c--m " data-word="0"><figure class="c_m a_m-h c_m--nf"><a href="https://elpais.com/gastronomia/beber/2024-10-31/fango-la-cocteleria-de-vanguardia-ideada-en-copenhague-e-inaugurada-en-avila.html?autoplay=1" class="c_m_c _pr _db"><img alt="Fango" decoding="auto" class="c_m_e _re lazyload a_m-h" height="414" srcSet="https://imagenes.elpais.com/resizer/v2/RMINNEI63RAULPLVRNBXMSLKT4.jpg?auth=3c0ae7e1756ce691d12a39fd6b863f9272a938f895dbec79c8549f2736729f11&width=290&height=290&smart=true 290w,https://imagenes.elpais.com/resizer/v2/RMINNEI63RAULPLVRNBXMSLKT4.jpg?auth=3c0ae7e1756ce691d12a39fd6b863f9272a938f895dbec79c8549f2736729f11&width=414&height=414&smart=true 414w,https://imagenes.elpais.com/resizer/v2/RMINNEI63RAULPLVRNBXMSLKT4.jpg?auth=3c0ae7e1756ce691d12a39fd6b863f9272a938f895dbec79c8549f2736729f11&width=828&height=828&smart=true 828w" width="414" src="https://imagenes.elpais.com/resizer/v2/RMINNEI63RAULPLVRNBXMSLKT4.jpg?auth=3c0ae7e1756ce691d12a39fd6b863f9272a938f895dbec79c8549f2736729f11&width=414&height=414&smart=true" loading="lazy"/><svg aria-hidden="true" class="icon_multimedia_video | _pa c_m_i c_m_i-p" viewBox="0 0 40 40"><use xlink:href="#svg-play"></use></svg></a></figure><header class="c_h"><h2 class="c_t c_t-lg"><a href="https://elpais.com/gastronomia/beber/2024-10-31/fango-la-cocteleria-de-vanguardia-ideada-en-copenhague-e-inaugurada-en-avila.html?autoplay=1">Fango, la coctelería de vanguardia ideada en Copenhague e inaugurada en Ávila</a></h2></header><div class="c_a"><a href="https://elpais.com/autor/almudena-avalos/" class="c_a_a">Almudena Ávalos</a><span class="c_a_t"><span class="c_a_vr">|</span><time dateTime="2024-10-31T05:25:00+01:00" title="Ver todas las noticias de esa fecha"><a id="sc_date" data-date="2024-10-31T05:25:00+01:00" href="/hemeroteca/2024-10-31/">31 oct 2024 - 05:25<abbr title="Central European Time"> CET</abbr></a></time></span></div></article><article class="c c-d c--m " data-word="0"><figure class="c_m a_m-h c_m--nf"><a href="https://elpais.com/gastronomia/beber/2024-10-30/julie-cavil-la-enologa-que-busca-crear-el-champan-perfecto-mezclando-146-vinos.html" class="c_m_c _pr _db"><img alt="Julie Cavil champan perfecto" decoding="auto" class="c_m_e _re lazyload a_m-h" height="414" srcSet="https://imagenes.elpais.com/resizer/v2/AXRU36LQOVCLZED6CMFUZW6VEM.jpg?auth=c5ccf8ae5592b3466b7821f1e57d13885e5ab406fa56d6e449eccc3068d314b4&width=290&height=290&smart=true 290w,https://imagenes.elpais.com/resizer/v2/AXRU36LQOVCLZED6CMFUZW6VEM.jpg?auth=c5ccf8ae5592b3466b7821f1e57d13885e5ab406fa56d6e449eccc3068d314b4&width=414&height=414&smart=true 414w,https://imagenes.elpais.com/resizer/v2/AXRU36LQOVCLZED6CMFUZW6VEM.jpg?auth=c5ccf8ae5592b3466b7821f1e57d13885e5ab406fa56d6e449eccc3068d314b4&width=828&height=828&smart=true 828w" width="414" src="https://imagenes.elpais.com/resizer/v2/AXRU36LQOVCLZED6CMFUZW6VEM.jpg?auth=c5ccf8ae5592b3466b7821f1e57d13885e5ab406fa56d6e449eccc3068d314b4&width=414&height=414&smart=true" loading="lazy"/></a></figure><header class="c_h"><h2 class="c_t c_t-lg"><a href="https://elpais.com/gastronomia/beber/2024-10-30/julie-cavil-la-enologa-que-busca-crear-el-champan-perfecto-mezclando-146-vinos.html">Julie Cavil, la enóloga que busca crear el champán perfecto mezclando 146 vinos</a></h2></header><div class="c_a"><a href="https://elpais.com/autor/abraham-rivera-duque/" class="c_a_a">Abraham Rivera</a><span class="c_a_t"><span class="c_a_vr">|</span><time dateTime="2024-10-30T05:25:00+01:00" title="Ver todas las noticias de esa fecha"><a id="sc_date" data-date="2024-10-30T05:25:00+01:00" href="/hemeroteca/2024-10-30/">30 oct 2024 - 05:25<abbr title="Central European Time"> CET</abbr></a></time></span></div></article><article class="c c-d c--m " data-word="0"><figure class="c_m a_m-h c_m--nf"><a href="https://elpais.com/gastronomia/beber/2024-10-27/seis-magnificos-vinos-tintos-de-tierras-singulares.html" class="c_m_c _pr _db"><img alt="Vinos tintos" decoding="auto" class="c_m_e _re lazyload a_m-h" height="414" srcSet="https://imagenes.elpais.com/resizer/v2/I7USPE3M2JAFJDCJ7ICD6EYGCI.jpg?auth=80df2d12b0a5974e39ac3500273a17effe274ca58161ae03922bc8f7d1568909&width=290&height=290&focal=1120%2C940 290w,https://imagenes.elpais.com/resizer/v2/I7USPE3M2JAFJDCJ7ICD6EYGCI.jpg?auth=80df2d12b0a5974e39ac3500273a17effe274ca58161ae03922bc8f7d1568909&width=414&height=414&focal=1120%2C940 414w,https://imagenes.elpais.com/resizer/v2/I7USPE3M2JAFJDCJ7ICD6EYGCI.jpg?auth=80df2d12b0a5974e39ac3500273a17effe274ca58161ae03922bc8f7d1568909&width=828&height=828&focal=1120%2C940 828w" width="414" src="https://imagenes.elpais.com/resizer/v2/I7USPE3M2JAFJDCJ7ICD6EYGCI.jpg?auth=80df2d12b0a5974e39ac3500273a17effe274ca58161ae03922bc8f7d1568909&width=414&height=414&focal=1120%2C940" loading="lazy"/></a></figure><header class="c_h"><h2 class="c_t c_t-lg"><a href="https://elpais.com/gastronomia/beber/2024-10-27/seis-magnificos-vinos-tintos-de-tierras-singulares.html">Seis magníficos vinos tintos de tierras singulares </a></h2></header><div class="c_a"><a href="https://elpais.com/autor/carlos-delgado/" class="c_a_a">Carlos Delgado</a><span class="c_a_t"><span class="c_a_vr">|</span><time dateTime="2024-10-27T05:25:00+01:00" title="Ver todas las noticias de esa fecha"><a id="sc_date" data-date="2024-10-27T05:25:00+01:00" href="/hemeroteca/2024-10-27/">27 oct 2024 - 05:25<abbr title="Central European Time"> CET</abbr></a></time></span></div></article></div><div class="b-t_ad b_col b_ad-st _dn"><div id="elpais_gpt-MPU2" data-adtype="MPU" class="ad ad ad-mpu"><span class="_dn">_</span></div></div></div></section><section class="b b-t _g-o b-t-df b-t-1" data-dtm-region="portada_tematicos_escaparate-gastro" aria-labelledby="tematico-1744252213426-397"><header class="header b_h _df _pr"><div class="b_h_w _pr"><a href="https://elpais.com/escaparate/gastronomia/" class="b_h_t _pr" id="tematico-1744252213426-397">Escaparate gastro</a></div></header><div class="b-t_w b_sb"><div class="b-t_d _g _g-xs b_cnb-lg b_row-2 b-t_d-4"><article class="c c-d c--m " data-word="0"><figure class="c_m a_m-h c_m--nf"><a href="https://elpais.com/escaparate/gastronomia/2024-09-04/accesorios-de-parrilla-para-hacer-verduras.html" class="c_m_c _pr _db"><img alt="Dos cestas de acero inoxidable para cocinar verduras en una parrilla." decoding="auto" class="c_m_e _re lazyload a_m-h" height="311" srcSet="https://imagenes.elpais.com/resizer/v2/DDFDEUCZDZA3JNIWJU3AMVNKCQ.png?auth=7335213746c16b38e624ca950b72e5c152fd3fc3abf9f2f20bc7a0822510d4c9&width=414&height=311&smart=true 414w,https://imagenes.elpais.com/resizer/v2/DDFDEUCZDZA3JNIWJU3AMVNKCQ.png?auth=7335213746c16b38e624ca950b72e5c152fd3fc3abf9f2f20bc7a0822510d4c9&width=828&height=621&smart=true 828w" width="414" src="https://imagenes.elpais.com/resizer/v2/DDFDEUCZDZA3JNIWJU3AMVNKCQ.png?auth=7335213746c16b38e624ca950b72e5c152fd3fc3abf9f2f20bc7a0822510d4c9&width=414&height=311&smart=true" loading="lazy"/></a></figure><header class="c_h"><h2 class="c_t "><a href="https://elpais.com/escaparate/gastronomia/2024-09-04/accesorios-de-parrilla-para-hacer-verduras.html">El accesorio perfecto para hacer unas deliciosas verduras a la parrilla </a></h2></header><div class="c_a">N. M.<span class="c_a_t"><span class="c_a_vr">|</span><time dateTime="2024-09-04T06:55:00+02:00" title="Ver todas las noticias de esa fecha"><a id="sc_date" data-date="2024-09-04T06:55:00+02:00" href="/hemeroteca/2024-09-04/">04 sept 2024 - 06:55<abbr title="Central European Summer Time"> CEST</abbr></a></time></span></div></article><article class="c c-d c--m " data-word="0"><figure class="c_m a_m-h c_m--nf"><a href="https://elpais.com/escaparate/gastronomia/2024-07-31/evita-el-desperdicio-alimentario-con-estos-accesorios-para-congelar.html" class="c_m_c _pr _db"><img alt="Los accesorios para congelar permiten conservar mejor los alimentos y maximizar el espacio disponible." decoding="auto" class="c_m_e _re lazyload a_m-h" height="311" srcSet="https://imagenes.elpais.com/resizer/v2/KF2ZVI57IJBOJCDT4QJ33MWX5A.png?auth=9ddfa0dab24db171a4cd28067b788eb5b19b81e52391f40747340f3c113d9278&width=414&height=311&smart=true 414w,https://imagenes.elpais.com/resizer/v2/KF2ZVI57IJBOJCDT4QJ33MWX5A.png?auth=9ddfa0dab24db171a4cd28067b788eb5b19b81e52391f40747340f3c113d9278&width=828&height=621&smart=true 828w" width="414" src="https://imagenes.elpais.com/resizer/v2/KF2ZVI57IJBOJCDT4QJ33MWX5A.png?auth=9ddfa0dab24db171a4cd28067b788eb5b19b81e52391f40747340f3c113d9278&width=414&height=311&smart=true" loading="lazy"/></a></figure><header class="c_h"><h2 class="c_t "><a href="https://elpais.com/escaparate/gastronomia/2024-07-31/evita-el-desperdicio-alimentario-con-estos-accesorios-para-congelar.html">Cinco formas de congelar para evitar el desperdicio de alimentos</a></h2></header><div class="c_a">N. M.<span class="c_a_t"><span class="c_a_vr">|</span><time dateTime="2024-07-31T05:30:00+02:00" title="Ver todas las noticias de esa fecha"><a id="sc_date" data-date="2024-07-31T05:30:00+02:00" href="/hemeroteca/2024-07-31/">31 jul 2024 - 05:30<abbr title="Central European Summer Time"> CEST</abbr></a></time></span></div></article><article class="c c-d c--m " data-word="0"><figure class="c_m a_m-h c_m--nf"><a href="https://elpais.com/escaparate/gastronomia/2024-08-07/recipiente-freidora-de-aire.html" class="c_m_c _pr _db"><img alt="El uso de accesorios para la freidora, como estos moldes de silicona, te ayudará a sacarle el máximo partido a tu 'airfryer'." decoding="auto" class="c_m_e _re lazyload a_m-h" height="311" srcSet="https://imagenes.elpais.com/resizer/v2/S7CGKFIGLZDXZIW2YWRIYFWQEA.png?auth=4c1c29a5cc4e5cca41b3edb694c54d1895441a9fc1f1f25231f85139d553100b&width=414&height=311&smart=true 414w,https://imagenes.elpais.com/resizer/v2/S7CGKFIGLZDXZIW2YWRIYFWQEA.png?auth=4c1c29a5cc4e5cca41b3edb694c54d1895441a9fc1f1f25231f85139d553100b&width=828&height=621&smart=true 828w" width="414" src="https://imagenes.elpais.com/resizer/v2/S7CGKFIGLZDXZIW2YWRIYFWQEA.png?auth=4c1c29a5cc4e5cca41b3edb694c54d1895441a9fc1f1f25231f85139d553100b&width=414&height=311&smart=true" loading="lazy"/></a></figure><header class="c_h"><h2 class="c_t "><a href="https://elpais.com/escaparate/gastronomia/2024-08-07/recipiente-freidora-de-aire.html">El recipiente para freidora de aire top ventas: de silicona y plegable</a></h2></header><div class="c_a"><a href="https://elpais.com/autor/el-pais/" class="c_a_a">El País</a><span class="c_a_t"><span class="c_a_vr">|</span><time dateTime="2025-02-17T11:58:37+01:00" title="Ver todas las noticias de esa fecha"><a id="sc_date" data-date="2025-02-17T11:58:37+01:00" href="/hemeroteca/2025-02-17/">17 feb 2025 - 11:58<abbr title="Central European Time"> CET</abbr></a></time></span></div></article><article class="c c-d c--m " data-word="0"><figure class="c_m a_m-h c_m--nf"><a href="https://elpais.com/escaparate/gastronomia/2024-07-24/sabias-que-cada-alimento-tiene-su-sitio-en-el-frigorifico.html" class="c_m_c _pr _db"><img alt="Un hombre abre la puerta de su frigorífico, pero los alimentos no están donde deberían." decoding="auto" class="c_m_e _re lazyload a_m-h" height="311" srcSet="https://imagenes.elpais.com/resizer/v2/6C5IUHRBQ5A43O3GL6PSYNA5VU.png?auth=6f93820c3a0c89e895ab9a1bae14e01c4c9ca7b0a631601733c8199e73ada44f&width=414&height=311&smart=true 414w,https://imagenes.elpais.com/resizer/v2/6C5IUHRBQ5A43O3GL6PSYNA5VU.png?auth=6f93820c3a0c89e895ab9a1bae14e01c4c9ca7b0a631601733c8199e73ada44f&width=828&height=621&smart=true 828w" width="414" src="https://imagenes.elpais.com/resizer/v2/6C5IUHRBQ5A43O3GL6PSYNA5VU.png?auth=6f93820c3a0c89e895ab9a1bae14e01c4c9ca7b0a631601733c8199e73ada44f&width=414&height=311&smart=true" loading="lazy"/></a></figure><header class="c_h"><h2 class="c_t "><a href="https://elpais.com/escaparate/gastronomia/2024-07-24/sabias-que-cada-alimento-tiene-su-sitio-en-el-frigorifico.html">¿Sabías que cada alimento tiene su sitio específico en el frigorífico? Es probable que estés cometiendo algunos errores</a></h2></header><div class="c_a">N. M.<span class="c_a_t"><span class="c_a_vr">|</span><time dateTime="2024-07-24T05:30:00+02:00" title="Ver todas las noticias de esa fecha"><a id="sc_date" data-date="2024-07-24T05:30:00+02:00" href="/hemeroteca/2024-07-24/">24 jul 2024 - 05:30<abbr title="Central European Summer Time"> CEST</abbr></a></time></span></div></article></div></div></section></div><div class="z z-te"><section class="b b-st _g-o"><div class="_g _g-lg b-st_w b-st_wt"><div class="b-st_a"><article class="c c-d c--m " data-word="857"><figure class="c_m a_m-h c_m--nf"><a href="https://elpais.com/gastronomia/2025-04-05/asi-se-cerro-la-venta-de-el-campero-el-templo-del-atun-rojo-al-grupo-azotea.html" class="c_m_c _pr _db"><img alt="El campero" decoding="auto" class="c_m_e _re lazyload a_m-h" height="233" srcSet="https://imagenes.elpais.com/resizer/v2/Q2YZLVU226NNZ4MXNIOCM2Y3WI.jpg?auth=5c84d4e573e8fbefaf2a68ab9d977e53889cb29dae2c4a03ef8f0b3d556bbd2b&width=414&height=233&focal=300%2C250 414w,https://imagenes.elpais.com/resizer/v2/Q2YZLVU226NNZ4MXNIOCM2Y3WI.jpg?auth=5c84d4e573e8fbefaf2a68ab9d977e53889cb29dae2c4a03ef8f0b3d556bbd2b&width=828&height=466&focal=300%2C250 828w" width="414" sizes="(min-width: 1199px) 760px, (min-width: 1001px) 63vw, (min-width: 768px) 715px, calc(100vw - 40px)" src="https://imagenes.elpais.com/resizer/v2/Q2YZLVU226NNZ4MXNIOCM2Y3WI.jpg?auth=5c84d4e573e8fbefaf2a68ab9d977e53889cb29dae2c4a03ef8f0b3d556bbd2b&width=414&height=233&focal=300%2C250" loading="lazy"/></a></figure><header class="c_h"><h2 class="c_t "><a href="https://elpais.com/gastronomia/2025-04-05/asi-se-cerro-la-venta-de-el-campero-el-templo-del-atun-rojo-al-grupo-azotea.html">Así se cerró la venta de El Campero, el templo del atún rojo, al grupo Azotea </a></h2></header><div class="c_a"><a href="https://elpais.com/autor/paz-alvarez/" class="c_a_a">Paz Álvarez</a><span class="c_a_vr">|</span><span class="c_a_l">Madrid</span><span class="c_a_t"><span class="c_a_vr">|</span><time dateTime="2025-04-05T05:25:00+02:00" title="Ver todas las noticias de esa fecha"><a id="sc_date" data-date="2025-04-05T05:25:00+02:00" href="/hemeroteca/2025-04-05/">05 abr 2025 - 05:25<abbr title="Central European Summer Time"> CEST</abbr></a></time></span></div><p class="c_d">Las negociaciones han durado un año: José Melero, propietario del mítico restaurante de Barbate, tenía que estar convencido de que su legado gastronómico continuaría con los nuevos dueños</p></article><article class="c c-d c--m " data-word="574"><figure class="c_m a_m-h c_m--nf"><a href="https://elpais.com/gastronomia/2025-04-04/hundred-burgers-la-mejor-hamburguesa-del-mundo-se-come-en-espana.html" class="c_m_c _pr _db"><img alt="La hamburguesa Singular, galardonada como mejor del mundo 2025. Imagen proporcionada por la empresa Hundred Burgers." decoding="auto" class="c_m_e _re lazyload a_m-h" height="234" srcSet="https://imagenes.elpais.com/resizer/v2/W23YBZJPWFBURHUVRDMQO4KINA.JPG?auth=0a70acfc50ff60858107068041e7b42b7e49cfd6d4f877631e935791c0968450&width=414&height=233&smart=true 414w,https://imagenes.elpais.com/resizer/v2/W23YBZJPWFBURHUVRDMQO4KINA.JPG?auth=0a70acfc50ff60858107068041e7b42b7e49cfd6d4f877631e935791c0968450&width=828&height=466&smart=true 828w" width="414" sizes="(min-width: 1199px) 760px, (min-width: 1001px) 63vw, (min-width: 768px) 715px, calc(100vw - 40px)" src="https://imagenes.elpais.com/resizer/v2/W23YBZJPWFBURHUVRDMQO4KINA.JPG?auth=0a70acfc50ff60858107068041e7b42b7e49cfd6d4f877631e935791c0968450&width=414&height=233&smart=true" loading="lazy"/></a></figure><header class="c_h"><h2 class="c_t "><a href="https://elpais.com/gastronomia/2025-04-04/hundred-burgers-la-mejor-hamburguesa-del-mundo-se-come-en-espana.html">Hundred Burgers: la mejor hamburguesa del mundo se come en España </a></h2></header><div class="c_a">Javier Mateo García<span class="c_a_vr">|</span><span class="c_a_l">Madrid</span><span class="c_a_t"><span class="c_a_vr">|</span><time dateTime="2025-04-04T21:41:12+02:00" title="Ver todas las noticias de esa fecha"><a id="sc_date" data-date="2025-04-04T21:41:12+02:00" href="/hemeroteca/2025-04-04/">04 abr 2025 - 21:41<abbr title="Central European Summer Time"> CEST</abbr></a></time></span></div><p class="c_d">La hamburguesería, con locales en Valencia y Madrid, se consolida en la primera posición del ranking ‘The World’s Best Burgers’ por segundo año consecutivo </p></article><article class="c c-d c--m " data-word="852"><figure class="c_m a_m-h c_m--nf"><a href="https://elpais.com/gastronomia/2025-04-04/marina-garcia-union-espanola-de-catadores-muchas-bodegas-espanolas-pueden-cerrar-por-los-aranceles-de-trump.html" class="c_m_c _pr _db"><img alt="Marina García, presidenta de la Unión de catadores de España" decoding="auto" class="c_m_e _re lazyload a_m-h" height="233" srcSet="https://imagenes.elpais.com/resizer/v2/ACU7TJJ6PZAILNLNAZSXB332GY.jpg?auth=4bbb27a03b85b882bce8807dab3f98110a5b0e15a08f14da209939892c1c5ea6&width=414&height=233&focal=2055%2C795 414w,https://imagenes.elpais.com/resizer/v2/ACU7TJJ6PZAILNLNAZSXB332GY.jpg?auth=4bbb27a03b85b882bce8807dab3f98110a5b0e15a08f14da209939892c1c5ea6&width=828&height=466&focal=2055%2C795 828w" width="414" sizes="(min-width: 1199px) 760px, (min-width: 1001px) 63vw, (min-width: 768px) 715px, calc(100vw - 40px)" src="https://imagenes.elpais.com/resizer/v2/ACU7TJJ6PZAILNLNAZSXB332GY.jpg?auth=4bbb27a03b85b882bce8807dab3f98110a5b0e15a08f14da209939892c1c5ea6&width=414&height=233&focal=2055%2C795" loading="lazy"/></a></figure><header class="c_h"><h2 class="c_t "><a href="https://elpais.com/gastronomia/2025-04-04/marina-garcia-union-espanola-de-catadores-muchas-bodegas-espanolas-pueden-cerrar-por-los-aranceles-de-trump.html">Marina García (Unión Española de Catadores): “Muchas bodegas españolas pueden cerrar por los aranceles de Trump”</a></h2></header><div class="c_a"><a href="https://elpais.com/autor/paz-alvarez/" class="c_a_a">Paz Álvarez</a><span class="c_a_t"><span class="c_a_vr">|</span><time dateTime="2025-04-04T05:25:00+02:00" title="Ver todas las noticias de esa fecha"><a id="sc_date" data-date="2025-04-04T05:25:00+02:00" href="/hemeroteca/2025-04-04/">04 abr 2025 - 05:25<abbr title="Central European Summer Time"> CEST</abbr></a></time></span></div><p class="c_d">Es la primera mujer que preside esta institución, fundada en 1985, a la que pertenecen 600 socios y que esta semana ha celebrado el concurso internacional Bacchus, que premia a los mejores vinos de entre más de 1000 referencias de todo el mundo</p></article><article class="c c-o c-d c--m " data-word="947"><figure class="c_m a_m-h c_m--nf"><a href="https://elpais.com/gastronomia/2025-04-04/vivir-mata.html" class="c_m_c _pr _db"><img alt="Vivir mata" decoding="auto" class="c_m_e _re lazyload a_m-h" height="233" srcSet="https://imagenes.elpais.com/resizer/v2/RZZRQQ2Y2RC3TDO5DEEZN7LIQM.jpg?auth=b649326943e91e7de44d8ed459151f7da5246caf298f8ddc8747d6d9a1c43bbe&width=414&height=233&smart=true 414w,https://imagenes.elpais.com/resizer/v2/RZZRQQ2Y2RC3TDO5DEEZN7LIQM.jpg?auth=b649326943e91e7de44d8ed459151f7da5246caf298f8ddc8747d6d9a1c43bbe&width=828&height=466&smart=true 828w" width="414" sizes="(min-width: 1199px) 760px, (min-width: 1001px) 63vw, (min-width: 768px) 715px, calc(100vw - 40px)" src="https://imagenes.elpais.com/resizer/v2/RZZRQQ2Y2RC3TDO5DEEZN7LIQM.jpg?auth=b649326943e91e7de44d8ed459151f7da5246caf298f8ddc8747d6d9a1c43bbe&width=414&height=233&smart=true" loading="lazy"/></a></figure><header class="c_h"><h2 class="c_t c_t-i "><a href="https://elpais.com/gastronomia/2025-04-04/vivir-mata.html">Vivir mata</a></h2></header><div class="c_a"><a href="https://elpais.com/autor/maria-nicolau-rocabayera/" class="c_a_a">Maria Nicolau</a><span class="c_a_t"><span class="c_a_vr">|</span><time dateTime="2025-04-04T05:25:00+02:00" title="Ver todas las noticias de esa fecha"><a id="sc_date" data-date="2025-04-04T05:25:00+02:00" href="/hemeroteca/2025-04-04/">04 abr 2025 - 05:25<abbr title="Central European Summer Time"> CEST</abbr></a></time></span></div><p class="c_d">El café, a raíz del proceso de tueste, también contiene acrilamida, pero en este caso no importa. Hace poco nos informaron de que hasta cinco tazas de café al día alargan la vida</p></article><article class="c c-d c--m " data-word="752"><figure class="c_m a_m-h c_m--nf"><a href="https://elpais.com/gastronomia/2025-04-03/la-mejor-fabada-de-espana-se-come-este-ano-en-un-pequeno-bar-de-asturias.html" class="c_m_c _pr _db"><img alt="Mejor fabada de España" decoding="auto" class="c_m_e _re lazyload a_m-h" height="233" srcSet="https://imagenes.elpais.com/resizer/v2/BJPY7GSSQJE5JDDKMF6JTE3Q4U.jpg?auth=d200b827b4c29fa237a36b72ad145f932aecadd1144e78cfe9253139ebc98fae&width=414&height=233&smart=true 414w,https://imagenes.elpais.com/resizer/v2/BJPY7GSSQJE5JDDKMF6JTE3Q4U.jpg?auth=d200b827b4c29fa237a36b72ad145f932aecadd1144e78cfe9253139ebc98fae&width=828&height=466&smart=true 828w" width="414" sizes="(min-width: 1199px) 760px, (min-width: 1001px) 63vw, (min-width: 768px) 715px, calc(100vw - 40px)" src="https://imagenes.elpais.com/resizer/v2/BJPY7GSSQJE5JDDKMF6JTE3Q4U.jpg?auth=d200b827b4c29fa237a36b72ad145f932aecadd1144e78cfe9253139ebc98fae&width=414&height=233&smart=true" loading="lazy"/></a></figure><header class="c_h"><h2 class="c_t "><a href="https://elpais.com/gastronomia/2025-04-03/la-mejor-fabada-de-espana-se-come-este-ano-en-un-pequeno-bar-de-asturias.html">La mejor fabada de España se come este año en un pequeño bar de Asturias</a></h2></header><div class="c_a"><a href="https://elpais.com/autor/paz-alvarez/" class="c_a_a">Paz Álvarez</a><span class="c_a_vr">|</span><span class="c_a_l">Madrid</span><span class="c_a_t"><span class="c_a_vr">|</span><time dateTime="2025-04-03T20:04:30+02:00" title="Ver todas las noticias de esa fecha"><a id="sc_date" data-date="2025-04-03T20:04:30+02:00" href="/hemeroteca/2025-04-03/">03 abr 2025 - 20:04<abbr title="Central European Summer Time"> CEST</abbr></a></time></span></div><p class="c_d">Casa Morán, en Collanzo, se alza con el primer premio de mejor fabada del mundo, mientras que La Gitana, en Gijón, y Sidrería Prida, en Nava, completan el podio</p></article><article class="c c-d c--m " data-word="1070"><figure class="c_m a_m-h c_m--nf"><a href="https://elpais.com/gastronomia/2025-04-03/la-desconocida-y-sabrosa-gastronomia-georgiana-conquista-diferentes-regiones-de-espana-de-torremolinos-a-bilbao.html" class="c_m_c _pr _db"><img alt="Gastronomía georgiana" decoding="auto" class="c_m_e _re lazyload a_m-h" height="233" srcSet="https://imagenes.elpais.com/resizer/v2/FW2JCBKXDBHR5JZSSOOJN7QIAM.jpeg?auth=804f8a56560d17ced33622e4b7ccebfad068aa912ff63c3f2fa88f607b684bbe&width=414&height=233&smart=true 414w,https://imagenes.elpais.com/resizer/v2/FW2JCBKXDBHR5JZSSOOJN7QIAM.jpeg?auth=804f8a56560d17ced33622e4b7ccebfad068aa912ff63c3f2fa88f607b684bbe&width=828&height=466&smart=true 828w" width="414" sizes="(min-width: 1199px) 760px, (min-width: 1001px) 63vw, (min-width: 768px) 715px, calc(100vw - 40px)" src="https://imagenes.elpais.com/resizer/v2/FW2JCBKXDBHR5JZSSOOJN7QIAM.jpeg?auth=804f8a56560d17ced33622e4b7ccebfad068aa912ff63c3f2fa88f607b684bbe&width=414&height=233&smart=true" loading="lazy"/></a></figure><header class="c_h"><h2 class="c_t "><a href="https://elpais.com/gastronomia/2025-04-03/la-desconocida-y-sabrosa-gastronomia-georgiana-conquista-diferentes-regiones-de-espana-de-torremolinos-a-bilbao.html">La desconocida y sabrosa gastronomía georgiana conquista diferentes regiones de España, de Torremolinos a Bilbao</a></h2></header><div class="c_a"><a href="https://elpais.com/autor/abraham-rivera-duque/" class="c_a_a">Abraham Rivera</a><span class="c_a_vr">|</span><span class="c_a_l">Madrid</span><span class="c_a_t"><span class="c_a_vr">|</span><time dateTime="2025-04-03T05:25:00+02:00" title="Ver todas las noticias de esa fecha"><a id="sc_date" data-date="2025-04-03T05:25:00+02:00" href="/hemeroteca/2025-04-03/">03 abr 2025 - 05:25<abbr title="Central European Summer Time"> CEST</abbr></a></time></span></div><p class="c_d">Su despliegue de especias, panes crujientes, potentes guisos y vinos con miles de años de historia seduce a cada vez más ciudades como Madrid, Barcelona, Bilbao, Jerez, Torremolinos o Valencia</p></article><article class="c c-d c--m " data-word="1062"><figure class="c_m a_m-h c_m--nf"><a href="https://elpais.com/gastronomia/2025-04-03/escorza-el-obrador-artesano-de-madrid-al-que-peregrinan-de-todas-partes-por-la-calidad-de-sus-dulces-sin-gluten.html" class="c_m_c _pr _db"><img alt="Escorza sin gluten" decoding="auto" class="c_m_e _re lazyload a_m-h" height="233" srcSet="https://imagenes.elpais.com/resizer/v2/WZILOKYBXNCEFEN5SKPDN6IJFI.JPG?auth=d6140ab85f754f8e7097ba35d87961f554c0ba021d04589fa838bcd68c657ff7&width=414&height=233&smart=true 414w,https://imagenes.elpais.com/resizer/v2/WZILOKYBXNCEFEN5SKPDN6IJFI.JPG?auth=d6140ab85f754f8e7097ba35d87961f554c0ba021d04589fa838bcd68c657ff7&width=828&height=466&smart=true 828w" width="414" sizes="(min-width: 1199px) 760px, (min-width: 1001px) 63vw, (min-width: 768px) 715px, calc(100vw - 40px)" src="https://imagenes.elpais.com/resizer/v2/WZILOKYBXNCEFEN5SKPDN6IJFI.JPG?auth=d6140ab85f754f8e7097ba35d87961f554c0ba021d04589fa838bcd68c657ff7&width=414&height=233&smart=true" loading="lazy"/></a></figure><header class="c_h"><h2 class="c_t "><a href="https://elpais.com/gastronomia/2025-04-03/escorza-el-obrador-artesano-de-madrid-al-que-peregrinan-de-todas-partes-por-la-calidad-de-sus-dulces-sin-gluten.html">El obrador artesano de Madrid al que peregrinan de todas partes por la calidad de sus dulces sin gluten</a></h2></header><div class="c_a"><a href="https://elpais.com/autor/helena-poncini-cardona/" class="c_a_a">Helena Poncini</a><span class="c_a_vr">|</span><span class="c_a_l">Madrid</span><span class="c_a_t"><span class="c_a_vr">|</span><time dateTime="2025-04-03T05:25:00+02:00" title="Ver todas las noticias de esa fecha"><a id="sc_date" data-date="2025-04-03T05:25:00+02:00" href="/hemeroteca/2025-04-03/">03 abr 2025 - 05:25<abbr title="Central European Summer Time"> CEST</abbr></a></time></span></div><p class="c_d">Ignacia Moreno abrió hace seis meses Escorza sin gluten en Puerta del Ángel y hasta allí peregrinan todo tipo de clientes en busca de sus productos llenos de textura y sabor</p></article><article class="c c-d c--m " data-word="1242"><figure class="c_m a_m-h c_m--nf"><a href="https://elpais.com/gastronomia/2025-04-02/grillos-y-larvas-en-el-plato-estamos-preparados-para-comer-insectos.html" class="c_m_c _pr _db"><img alt="Comer insectos" decoding="auto" class="c_m_e _re lazyload a_m-h" height="233" srcSet="https://imagenes.elpais.com/resizer/v2/QJRGMQR35FHKZD4BZ3CTQSESYU.jpg?auth=cae1c53edb227a5a21b2e5f617fd0bc896f795e5fbee6737f1055a94c3886734&width=414&height=233&smart=true 414w,https://imagenes.elpais.com/resizer/v2/QJRGMQR35FHKZD4BZ3CTQSESYU.jpg?auth=cae1c53edb227a5a21b2e5f617fd0bc896f795e5fbee6737f1055a94c3886734&width=828&height=466&smart=true 828w" width="414" sizes="(min-width: 1199px) 760px, (min-width: 1001px) 63vw, (min-width: 768px) 715px, calc(100vw - 40px)" src="https://imagenes.elpais.com/resizer/v2/QJRGMQR35FHKZD4BZ3CTQSESYU.jpg?auth=cae1c53edb227a5a21b2e5f617fd0bc896f795e5fbee6737f1055a94c3886734&width=414&height=233&smart=true" loading="lazy"/></a></figure><header class="c_h"><h2 class="c_t "><a href="https://elpais.com/gastronomia/2025-04-02/grillos-y-larvas-en-el-plato-estamos-preparados-para-comer-insectos.html">Grillos y larvas en el plato: ¿estamos preparados para comer insectos? </a></h2></header><div class="c_a"><a href="https://elpais.com/autor/ramiro-varea/" class="c_a_a">Ramiro Varea</a><span class="c_a_vr">|</span><span class="c_a_l">Madrid</span><span class="c_a_t"><span class="c_a_vr">|</span><time dateTime="2025-04-02T05:25:00+02:00" title="Ver todas las noticias de esa fecha"><a id="sc_date" data-date="2025-04-02T05:25:00+02:00" href="/hemeroteca/2025-04-02/">02 abr 2025 - 05:25<abbr title="Central European Summer Time"> CEST</abbr></a></time></span></div><p class="c_d">El consumo de insectos comestibles, habitual en la dieta de algunos países asiáticos y latinoamericanos, busca hacerse un tímido hueco en Europa pese al abismo cultural que existe. La UE ya permite el uso de cuatro invertebrados en productos alimentarios y algunos chefs experimentan con ellos</p></article><article class="c c-d c--m " data-word="1078"><figure class="c_m a_m-h c_m--nf"><a href="https://elpais.com/gastronomia/2025-04-01/el-precio-de-la-gentrificacion-a-traves-de-una-carbonara-asi-se-mide-el-coste-del-turismo-en-roma.html" class="c_m_c _pr _db"><img alt="Turismo en Roma: pasta carbonara" decoding="auto" class="c_m_e _re lazyload a_m-h" height="233" srcSet="https://imagenes.elpais.com/resizer/v2/XNJ6NAN5N5FSDGYTSO33OS3UXI.jpg?auth=28a9425de787096cfa64beb3509b203e11395d0cb74009100c6e0217c4f7c1b4&width=414&height=233&smart=true 414w,https://imagenes.elpais.com/resizer/v2/XNJ6NAN5N5FSDGYTSO33OS3UXI.jpg?auth=28a9425de787096cfa64beb3509b203e11395d0cb74009100c6e0217c4f7c1b4&width=828&height=466&smart=true 828w" width="414" sizes="(min-width: 1199px) 760px, (min-width: 1001px) 63vw, (min-width: 768px) 715px, calc(100vw - 40px)" src="https://imagenes.elpais.com/resizer/v2/XNJ6NAN5N5FSDGYTSO33OS3UXI.jpg?auth=28a9425de787096cfa64beb3509b203e11395d0cb74009100c6e0217c4f7c1b4&width=414&height=233&smart=true" loading="lazy"/></a></figure><header class="c_h"><h2 class="c_t "><a href="https://elpais.com/gastronomia/2025-04-01/el-precio-de-la-gentrificacion-a-traves-de-una-carbonara-asi-se-mide-el-coste-del-turismo-en-roma.html">El precio de la gentrificación a través de una carbonara: así se mide el coste del turismo en Roma</a></h2></header><div class="c_a"><a href="https://elpais.com/autor/raul-novoa-gonzalez/" class="c_a_a">Raúl Novoa</a><span class="c_a_vr">|</span><span class="c_a_l">Madrid</span><span class="c_a_t"><span class="c_a_vr">|</span><time dateTime="2025-04-01T05:25:00+02:00" title="Ver todas las noticias de esa fecha"><a id="sc_date" data-date="2025-04-01T05:25:00+02:00" href="/hemeroteca/2025-04-01/">01 abr 2025 - 05:25<abbr title="Central European Summer Time"> CEST</abbr></a></time></span></div><p class="c_d">Tras pasar de 8 a 16 euros el precio medio del plato en la ciudad italiana, una asociación ha creado el ‘Pacto Carbonara’: una práctica que propone un límite de 12 euros para la elaboración</p></article><article class="c c-d c--m " data-word="772"><figure class="c_m a_m-h c_m--nf"><a href="https://elpais.com/gastronomia/2025-04-01/en-la-barra-de-sylkar-se-vuelve-a-servir-tortilla-de-patatas-la-falda-se-encarga-de-ello.html" class="c_m_c _pr _db"><img alt="Restaurante La Falda" decoding="auto" class="c_m_e _re lazyload a_m-h" height="233" srcSet="https://imagenes.elpais.com/resizer/v2/OA63ZBV7G5EKHJ4WBJ42QBFSKQ.jpg?auth=d3a33d6773385eabaefb18680ffbd7c7dedb96793389716498c6b92e767f9b2e&width=414&height=233&smart=true 414w,https://imagenes.elpais.com/resizer/v2/OA63ZBV7G5EKHJ4WBJ42QBFSKQ.jpg?auth=d3a33d6773385eabaefb18680ffbd7c7dedb96793389716498c6b92e767f9b2e&width=828&height=466&smart=true 828w" width="414" sizes="(min-width: 1199px) 760px, (min-width: 1001px) 63vw, (min-width: 768px) 715px, calc(100vw - 40px)" src="https://imagenes.elpais.com/resizer/v2/OA63ZBV7G5EKHJ4WBJ42QBFSKQ.jpg?auth=d3a33d6773385eabaefb18680ffbd7c7dedb96793389716498c6b92e767f9b2e&width=414&height=233&smart=true" loading="lazy"/></a></figure><header class="c_h"><h2 class="c_t "><a href="https://elpais.com/gastronomia/2025-04-01/en-la-barra-de-sylkar-se-vuelve-a-servir-tortilla-de-patatas-la-falda-se-encarga-de-ello.html">En la barra de Sylkar se vuelve a servir tortilla de patatas: La Falda se encarga de ello</a></h2></header><div class="c_a"><a href="https://elpais.com/autor/paz-alvarez/" class="c_a_a">Paz Álvarez</a><span class="c_a_vr">|</span><span class="c_a_l">Madrid</span><span class="c_a_t"><span class="c_a_vr">|</span><time dateTime="2025-04-01T05:25:00+02:00" title="Ver todas las noticias de esa fecha"><a id="sc_date" data-date="2025-04-01T05:25:00+02:00" href="/hemeroteca/2025-04-01/">01 abr 2025 - 05:25<abbr title="Central European Summer Time"> CEST</abbr></a></time></span></div><p class="c_d">El mítico bar de Chamberí cerró el pasado verano, pero el propietario del local buscó a los dueños de uno de los templos de esta popular receta para que mantuvieran vivo este icónico lugar</p></article><article class="c c-d c--m " data-word="1280"><figure class="c_m a_m-h c_m--nf"><a href="https://elpais.com/gastronomia/2025-03-31/la-red-de-restaurantes-de-barrio-que-lucha-contra-el-aislamiento-social-en-francia.html" class="c_m_c _pr _db"><img alt="Restaurantes Francia" decoding="auto" class="c_m_e _re lazyload a_m-h" height="233" srcSet="https://imagenes.elpais.com/resizer/v2/L7KMOEEJUNA3PDXCSGB3ELEOOA.JPG?auth=ae8f44557690e3652876cc603c77c8fe39462d1b44f33c8f679b91c19aa1de6d&width=414&height=233&smart=true 414w,https://imagenes.elpais.com/resizer/v2/L7KMOEEJUNA3PDXCSGB3ELEOOA.JPG?auth=ae8f44557690e3652876cc603c77c8fe39462d1b44f33c8f679b91c19aa1de6d&width=828&height=466&smart=true 828w" width="414" sizes="(min-width: 1199px) 760px, (min-width: 1001px) 63vw, (min-width: 768px) 715px, calc(100vw - 40px)" src="https://imagenes.elpais.com/resizer/v2/L7KMOEEJUNA3PDXCSGB3ELEOOA.JPG?auth=ae8f44557690e3652876cc603c77c8fe39462d1b44f33c8f679b91c19aa1de6d&width=414&height=233&smart=true" loading="lazy"/></a></figure><header class="c_h"><h2 class="c_t "><a href="https://elpais.com/gastronomia/2025-03-31/la-red-de-restaurantes-de-barrio-que-lucha-contra-el-aislamiento-social-en-francia.html">La red de restaurantes de barrio que lucha contra el aislamiento social en Francia</a></h2></header><div class="c_a">María D. Valderrama<span class="c_a_vr">|</span><span class="c_a_l">Burdeos</span><span class="c_a_t"><span class="c_a_vr">|</span><time dateTime="2025-03-31T05:25:00+02:00" title="Ver todas las noticias de esa fecha"><a id="sc_date" data-date="2025-03-31T05:25:00+02:00" href="/hemeroteca/2025-03-31/">31 mar 2025 - 05:25<abbr title="Central European Summer Time"> CEST</abbr></a></time></span></div><p class="c_d">Con una quincena de locales, son un punto de encuentro para los vecinos que pueden asistir a cocinar o a comer. Cada restaurante establece acuerdos con comercios del barrio y productores locales</p></article><article class="c c-d c--m " data-word="925"><figure class="c_m a_m-h c_m--nf"><a href="https://elpais.com/gastronomia/2025-03-30/libros-que-analizan-la-formula-del-sabor.html" class="c_m_c _pr _db"><img alt="Libros de gastronomia" decoding="auto" class="c_m_e _re lazyload a_m-h" height="233" srcSet="https://imagenes.elpais.com/resizer/v2/RM7NPU2UM5H5XGN24DCD3JHAJE.jpg?auth=42a5ef5193367ff173458d7f4dab4a0af90f966683aa5180b5c7e04d47f823d3&width=414&height=233&smart=true 414w,https://imagenes.elpais.com/resizer/v2/RM7NPU2UM5H5XGN24DCD3JHAJE.jpg?auth=42a5ef5193367ff173458d7f4dab4a0af90f966683aa5180b5c7e04d47f823d3&width=828&height=466&smart=true 828w" width="414" sizes="(min-width: 1199px) 760px, (min-width: 1001px) 63vw, (min-width: 768px) 715px, calc(100vw - 40px)" src="https://imagenes.elpais.com/resizer/v2/RM7NPU2UM5H5XGN24DCD3JHAJE.jpg?auth=42a5ef5193367ff173458d7f4dab4a0af90f966683aa5180b5c7e04d47f823d3&width=414&height=233&smart=true" loading="lazy"/></a></figure><header class="c_h"><h2 class="c_t "><a href="https://elpais.com/gastronomia/2025-03-30/libros-que-analizan-la-formula-del-sabor.html">Libros que analizan la fórmula del sabor</a></h2></header><div class="c_a"><a href="https://elpais.com/autor/sara-fernandez-cucala/" class="c_a_a">Sara Cucala</a><span class="c_a_vr">|</span><span class="c_a_l">Madrid</span><span class="c_a_t"><span class="c_a_vr">|</span><time dateTime="2025-03-30T05:25:00+02:00" title="Ver todas las noticias de esa fecha"><a id="sc_date" data-date="2025-03-30T05:25:00+02:00" href="/hemeroteca/2025-03-30/">30 mar 2025 - 05:25<abbr title="Central European Summer Time"> CEST</abbr></a></time></span></div><p class="c_d">Lecturas que invitan a analizar los aromas aprendidos y encontrados, que seducen al lector con teorías y recetas cuyo fin es descubrir la excelencia de un plato, un ingrediente, un bocado </p></article><article class="c c-o c-d c--m " data-word="1011"><figure class="c_m a_m-h c_m--nf"><a href="https://elpais.com/gastronomia/2025-03-30/por-que-es-necesario-el-bar-de-toda-la-vida.html" class="c_m_c _pr _db"><img alt="Bares de toda la vida" decoding="auto" class="c_m_e _re lazyload a_m-h" height="233" srcSet="https://imagenes.elpais.com/resizer/v2/TZG6SARTU5F25LG6HLEGBXBDB4.jpg?auth=d0183b9ce769d0da62d6148a4668b58575ed565d23bd534856a9d409b2837a46&width=414&height=233&focal=2651%2C1806 414w,https://imagenes.elpais.com/resizer/v2/TZG6SARTU5F25LG6HLEGBXBDB4.jpg?auth=d0183b9ce769d0da62d6148a4668b58575ed565d23bd534856a9d409b2837a46&width=828&height=466&focal=2651%2C1806 828w" width="414" sizes="(min-width: 1199px) 760px, (min-width: 1001px) 63vw, (min-width: 768px) 715px, calc(100vw - 40px)" src="https://imagenes.elpais.com/resizer/v2/TZG6SARTU5F25LG6HLEGBXBDB4.jpg?auth=d0183b9ce769d0da62d6148a4668b58575ed565d23bd534856a9d409b2837a46&width=414&height=233&focal=2651%2C1806" loading="lazy"/></a></figure><header class="c_h"><h2 class="c_t c_t-i "><a href="https://elpais.com/gastronomia/2025-03-30/por-que-es-necesario-el-bar-de-toda-la-vida.html">Por qué es necesario el bar de toda la vida</a></h2></header><div class="c_a"><a href="https://elpais.com/autor/leah-pattem/" class="c_a_a">Leah Pattem</a><span class="c_a_vr">|</span><span class="c_a_l">Madrid</span><span class="c_a_t"><span class="c_a_vr">|</span><time dateTime="2025-03-30T05:25:00+02:00" title="Ver todas las noticias de esa fecha"><a id="sc_date" data-date="2025-03-30T05:25:00+02:00" href="/hemeroteca/2025-03-30/">30 mar 2025 - 05:25<abbr title="Central European Summer Time"> CEST</abbr></a></time></span></div><p class="c_d">Cuando un bar da la bienvenida a todas las edades (abuelos y Generación Z a partes iguales) ha encontrado la fórmula para la supervivencia</p></article><article class="c c-d c--m " data-word="1003"><figure class="c_m a_m-h c_m--nf"><a href="https://elpais.com/gastronomia/2025-03-29/ni-tabernas-gourmet-ni-pubs-de-copas-el-local-que-triunfa-en-la-calle-ponzano-de-madrid-es-una-churreria-de-1958.html" class="c_m_c _pr _db"><img alt="Alberto y Javier Cuenca de la Fuente, de la churrería Julián Cuenca de la Fuente en Madrid" decoding="auto" class="c_m_e _re lazyload a_m-h" height="233" srcSet="https://imagenes.elpais.com/resizer/v2/5LKLADHRPVCCVN7BTUTDJ4LYNI.jpg?auth=483a1ec6d6440d50ea8af5a2f87813bf882dcb4ef6de8385229e69c46ea64515&width=414&height=233&focal=1860%2C1031 414w,https://imagenes.elpais.com/resizer/v2/5LKLADHRPVCCVN7BTUTDJ4LYNI.jpg?auth=483a1ec6d6440d50ea8af5a2f87813bf882dcb4ef6de8385229e69c46ea64515&width=828&height=466&focal=1860%2C1031 828w" width="414" sizes="(min-width: 1199px) 760px, (min-width: 1001px) 63vw, (min-width: 768px) 715px, calc(100vw - 40px)" src="https://imagenes.elpais.com/resizer/v2/5LKLADHRPVCCVN7BTUTDJ4LYNI.jpg?auth=483a1ec6d6440d50ea8af5a2f87813bf882dcb4ef6de8385229e69c46ea64515&width=414&height=233&focal=1860%2C1031" loading="lazy"/></a></figure><header class="c_h"><h2 class="c_t "><a href="https://elpais.com/gastronomia/2025-03-29/ni-tabernas-gourmet-ni-pubs-de-copas-el-local-que-triunfa-en-la-calle-ponzano-de-madrid-es-una-churreria-de-1958.html">Ni tabernas gourmet ni pubs de copas: el local que triunfa en la calle Ponzano de Madrid es una churrería de 1958</a></h2></header><div class="c_a"><a href="https://elpais.com/autor/ixone-arana-fernandez-de-valderrama/" class="c_a_a">Ixone Arana</a><span class="c_a_vr">|</span><span class="c_a_l">Madrid</span><span class="c_a_t"><span class="c_a_vr">|</span><time dateTime="2025-03-29T05:25:00+01:00" title="Ver todas las noticias de esa fecha"><a id="sc_date" data-date="2025-03-29T05:25:00+01:00" href="/hemeroteca/2025-03-29/">29 mar 2025 - 05:25<abbr title="Central European Time"> CET</abbr></a></time></span></div><p class="c_d">Javier y Alberto Cuenca son la tercera generación al frente de este negocio familiar que inició su abuelo. A su alrededor todo se ha transformado para adaptarse a las nuevas modas, pero en este local todo sigue como siempre, y funciona</p></article><article class="c c-o c-d c--m " data-word="1059"><figure class="c_m a_m-h c_m--nf"><a href="https://elpais.com/gastronomia/2025-03-28/la-nueva-ley-contra-el-desperdicio-alimentario-una-oportunidad-desperdiciada.html" class="c_m_c _pr _db"><img alt="Ley contra desperdicio alimentario" decoding="auto" class="c_m_e _re lazyload a_m-h" height="233" srcSet="https://imagenes.elpais.com/resizer/v2/ASLIXZRTGVFSHB4332NEG5KXV4.jpg?auth=e57f4e4060cedb42665a063298d06c495b47546f25b3e96e88f1ce13b2e2210c&width=414&height=233&smart=true 414w,https://imagenes.elpais.com/resizer/v2/ASLIXZRTGVFSHB4332NEG5KXV4.jpg?auth=e57f4e4060cedb42665a063298d06c495b47546f25b3e96e88f1ce13b2e2210c&width=828&height=466&smart=true 828w" width="414" sizes="(min-width: 1199px) 760px, (min-width: 1001px) 63vw, (min-width: 768px) 715px, calc(100vw - 40px)" src="https://imagenes.elpais.com/resizer/v2/ASLIXZRTGVFSHB4332NEG5KXV4.jpg?auth=e57f4e4060cedb42665a063298d06c495b47546f25b3e96e88f1ce13b2e2210c&width=414&height=233&smart=true" loading="lazy"/></a></figure><header class="c_h"><h2 class="c_t c_t-i "><a href="https://elpais.com/gastronomia/2025-03-28/la-nueva-ley-contra-el-desperdicio-alimentario-una-oportunidad-desperdiciada.html">La nueva ley contra el desperdicio alimentario: ¿una oportunidad desperdiciada?</a></h2></header><div class="c_a"><a href="https://elpais.com/autor/maria-nicolau-rocabayera/" class="c_a_a">Maria Nicolau</a><span class="c_a_t"><span class="c_a_vr">|</span><time dateTime="2025-03-28T05:25:00+01:00" title="Ver todas las noticias de esa fecha"><a id="sc_date" data-date="2025-03-28T05:25:00+01:00" href="/hemeroteca/2025-03-28/">28 mar 2025 - 05:25<abbr title="Central European Time"> CET</abbr></a></time></span></div><p class="c_d">La norma pone la lupa en los hogares y alerta de que sólo en 2020, los ciudadanos tiramos 1.364 millones de kilos de alimentos, una media de 31 kilos por persona</p></article><article class="c c-d c--m " data-word="1802"><figure class="c_m a_m-h c_m--nf"><a href="https://elpais.com/gastronomia/2025-03-28/locura-por-los-huevos-en-espana-por-que-suben-los-precios-y-atraen-a-inversores-extranjeros.html" class="c_m_c _pr _db"><img alt="Huevos España" decoding="auto" class="c_m_e _re lazyload a_m-h" height="233" srcSet="https://imagenes.elpais.com/resizer/v2/QTB47TQUD5C2XBFAKTTP45ZUTA.jpg?auth=2150a206ee981701493b9ef40816bcb68fc91701a97815d2d3ce0b0d25e05cce&width=414&height=233&focal=2385%2C1945 414w,https://imagenes.elpais.com/resizer/v2/QTB47TQUD5C2XBFAKTTP45ZUTA.jpg?auth=2150a206ee981701493b9ef40816bcb68fc91701a97815d2d3ce0b0d25e05cce&width=828&height=466&focal=2385%2C1945 828w" width="414" sizes="(min-width: 1199px) 760px, (min-width: 1001px) 63vw, (min-width: 768px) 715px, calc(100vw - 40px)" src="https://imagenes.elpais.com/resizer/v2/QTB47TQUD5C2XBFAKTTP45ZUTA.jpg?auth=2150a206ee981701493b9ef40816bcb68fc91701a97815d2d3ce0b0d25e05cce&width=414&height=233&focal=2385%2C1945" loading="lazy"/></a></figure><header class="c_h"><h2 class="c_t "><a href="https://elpais.com/gastronomia/2025-03-28/locura-por-los-huevos-en-espana-por-que-suben-los-precios-y-atraen-a-inversores-extranjeros.html">Locura por los huevos en España: por qué suben los precios y atraen a inversores extranjeros</a></h2></header><div class="c_a"><a href="https://elpais.com/autor/paz-alvarez/" class="c_a_a">Paz Álvarez</a><span class="c_a_vr">|</span><span class="c_a_l">Madrid</span><span class="c_a_t"><span class="c_a_vr">|</span><time dateTime="2025-03-28T05:25:00+01:00" title="Ver todas las noticias de esa fecha"><a id="sc_date" data-date="2025-03-28T05:25:00+01:00" href="/hemeroteca/2025-03-28/">28 mar 2025 - 05:25<abbr title="Central European Time"> CET</abbr></a></time></span></div><p class="c_d">La gripe aviar en Estados Unidos y en Europa, el aumento de la demanda y la subida de las materias primas, han incrementado el coste de uno de los productos habituales en la cesta de la compra</p></article><article class="c c-d c--m " data-word="1248"><figure class="c_m a_m-h c_m--nf"><a href="https://elpais.com/gastronomia/2025-03-27/tofu-landeira-la-pareja-que-convirtio-tierras-gallegas-abandonadas-en-el-paraiso-de-la-soja.html" class="c_m_c _pr _db"><img alt="Marta García Arias y José Antonio Landeira fundadores de Tofu Landeira" decoding="auto" class="c_m_e _re lazyload a_m-h" height="233" srcSet="https://imagenes.elpais.com/resizer/v2/JOPBSBWVYRBC7M3IHYLT4VV6DI.JPG?auth=3ff722fbd0616a8d2c7d9d64462cc78807e46e3891f9b13343220f58804caf09&width=414&height=233&focal=2225%2C965 414w,https://imagenes.elpais.com/resizer/v2/JOPBSBWVYRBC7M3IHYLT4VV6DI.JPG?auth=3ff722fbd0616a8d2c7d9d64462cc78807e46e3891f9b13343220f58804caf09&width=828&height=466&focal=2225%2C965 828w" width="414" sizes="(min-width: 1199px) 760px, (min-width: 1001px) 63vw, (min-width: 768px) 715px, calc(100vw - 40px)" src="https://imagenes.elpais.com/resizer/v2/JOPBSBWVYRBC7M3IHYLT4VV6DI.JPG?auth=3ff722fbd0616a8d2c7d9d64462cc78807e46e3891f9b13343220f58804caf09&width=414&height=233&focal=2225%2C965" loading="lazy"/></a></figure><header class="c_h"><h2 class="c_t "><a href="https://elpais.com/gastronomia/2025-03-27/tofu-landeira-la-pareja-que-convirtio-tierras-gallegas-abandonadas-en-el-paraiso-de-la-soja.html">Tofu Landeira: la pareja que convirtió tierras gallegas abandonadas en el paraíso de la soja</a></h2></header><div class="c_a">Andrea Núñez-Torrón<span class="c_a_vr">|</span><span class="c_a_l">Santiago de Compostela</span><span class="c_a_t"><span class="c_a_vr">|</span><time dateTime="2025-03-27T05:25:00+01:00" title="Ver todas las noticias de esa fecha"><a id="sc_date" data-date="2025-03-27T05:25:00+01:00" href="/hemeroteca/2025-03-27/">27 mar 2025 - 05:25<abbr title="Central European Time"> CET</abbr></a></time></span></div><p class="c_d">José Antonio Landeira y Marta García Arias plantan la legumbre asiática en Galicia, la recolectan y elaboran a mano producto, en sus dos variantes, natural y ahumado, en su obrador </p></article><article class="c c-d c--m " data-word="909"><figure class="c_m a_m-h c_m--nf"><a href="https://elpais.com/gastronomia/2025-03-26/abdo-el-refugiado-sirio-que-llego-a-espana-menor-de-edad-y-que-con-22-anos-abre-su-primer-bar-en-pamplona-hay-gente-que-merece-la-oportunidad.html" class="c_m_c _pr _db"><img alt="Abdo Al Alali propietario bar Sirius Pamplona" decoding="auto" class="c_m_e _re lazyload a_m-h" height="233" srcSet="https://imagenes.elpais.com/resizer/v2/LAKRUMYZQASKBE7HEUWY64TPWY.jpg?auth=703dc9ca52423fe341f63e17e38fd2819e244e2e6aaf2ad6cd06bf4fc7770a4d&width=414&height=233&focal=2225%2C1250 414w,https://imagenes.elpais.com/resizer/v2/LAKRUMYZQASKBE7HEUWY64TPWY.jpg?auth=703dc9ca52423fe341f63e17e38fd2819e244e2e6aaf2ad6cd06bf4fc7770a4d&width=828&height=466&focal=2225%2C1250 828w" width="414" sizes="(min-width: 1199px) 760px, (min-width: 1001px) 63vw, (min-width: 768px) 715px, calc(100vw - 40px)" src="https://imagenes.elpais.com/resizer/v2/LAKRUMYZQASKBE7HEUWY64TPWY.jpg?auth=703dc9ca52423fe341f63e17e38fd2819e244e2e6aaf2ad6cd06bf4fc7770a4d&width=414&height=233&focal=2225%2C1250" loading="lazy"/></a></figure><header class="c_h"><h2 class="c_t "><a href="https://elpais.com/gastronomia/2025-03-26/abdo-el-refugiado-sirio-que-llego-a-espana-menor-de-edad-y-que-con-22-anos-abre-su-primer-bar-en-pamplona-hay-gente-que-merece-la-oportunidad.html">Abdo, el refugiado sirio que llegó a España menor de edad y que con 22 años abre su primer bar en Pamplona</a></h2></header><div class="c_a"><a href="https://elpais.com/autor/amaia-otazu-garde/" class="c_a_a">Amaia Otazu</a><span class="c_a_vr">|</span><span class="c_a_l">Pamplona</span><span class="c_a_t"><span class="c_a_vr">|</span><time dateTime="2025-03-26T05:25:00+01:00" title="Ver todas las noticias de esa fecha"><a id="sc_date" data-date="2025-03-26T05:25:00+01:00" href="/hemeroteca/2025-03-26/">26 mar 2025 - 05:25<abbr title="Central European Time"> CET</abbr></a></time></span></div><p class="c_d">Ofrece una serie de platos para tomar en el local o para llevar, entre ellos, el plato estrella: ‘shawarma’, ‘falafel’, tortilla siria, pimientos de Padrón o alitas de pollo</p></article><article class="c c-d c--m " data-word="1015"><figure class="c_m a_m-h c_m--nf"><a href="https://elpais.com/gastronomia/2025-03-25/la-locura-por-el-pistacho-lo-inunda-todo-de-pastelerias-y-restaurantes-al-chocolate-dubai-en-supermercados.html" class="c_m_c _pr _db"><img alt="Foie de tempeh con trocitos de pistacho iraní de Fronda Pasaje en Barcelona" decoding="auto" class="c_m_e _re lazyload a_m-h" height="234" srcSet="https://imagenes.elpais.com/resizer/v2/LX72ZUIEARFZNJABHTK35KHWXM.JPG?auth=90e8f631eac5efb5d906eadcbd981a3b82abc189820168f1d850f4decfa0f3a6&width=414&height=233&focal=605%2C470 414w,https://imagenes.elpais.com/resizer/v2/LX72ZUIEARFZNJABHTK35KHWXM.JPG?auth=90e8f631eac5efb5d906eadcbd981a3b82abc189820168f1d850f4decfa0f3a6&width=828&height=466&focal=605%2C470 828w" width="414" sizes="(min-width: 1199px) 760px, (min-width: 1001px) 63vw, (min-width: 768px) 715px, calc(100vw - 40px)" src="https://imagenes.elpais.com/resizer/v2/LX72ZUIEARFZNJABHTK35KHWXM.JPG?auth=90e8f631eac5efb5d906eadcbd981a3b82abc189820168f1d850f4decfa0f3a6&width=414&height=233&focal=605%2C470" loading="lazy"/></a></figure><header class="c_h"><h2 class="c_t "><a href="https://elpais.com/gastronomia/2025-03-25/la-locura-por-el-pistacho-lo-inunda-todo-de-pastelerias-y-restaurantes-al-chocolate-dubai-en-supermercados.html">La locura por el pistacho lo inunda todo: de pastelerías y restaurantes al chocolate Dubái en supermercados</a></h2></header><div class="c_a"><a href="https://elpais.com/autor/mar-rocabert-maltas/" class="c_a_a">Mar Rocabert Maltas</a><span class="c_a_vr">|</span><span class="c_a_l">Barcelona</span><span class="c_a_t"><span class="c_a_vr">|</span><time dateTime="2025-03-25T05:25:00+01:00" title="Ver todas las noticias de esa fecha"><a id="sc_date" data-date="2025-03-25T05:25:00+01:00" href="/hemeroteca/2025-03-25/">25 mar 2025 - 05:25<abbr title="Central European Time"> CET</abbr></a></time></span></div><p class="c_d">El ingrediente de moda es verde y está por todas partes, compitiendo con el chocolate y la galleta Lotus</p></article><article class="c c-d c--m " data-word="1305"><figure class="c_m a_m-h c_m--nf"><a href="https://elpais.com/gastronomia/2025-03-24/tagarnina-la-mala-hierba-al-borde-del-camino-que-es-un-tesoro-para-muchos.html" class="c_m_c _pr _db"><img alt="Tagarnina" decoding="auto" class="c_m_e _re lazyload a_m-h" height="233" srcSet="https://imagenes.elpais.com/resizer/v2/FEZSWE32LJDDLB7B2Q3YPRNDUA.jpg?auth=f645cad05219b67abdc33bcd7739c4c1aceee968bd731252802dcc656fc1c6d8&width=414&height=233&focal=1548%2C1576 414w,https://imagenes.elpais.com/resizer/v2/FEZSWE32LJDDLB7B2Q3YPRNDUA.jpg?auth=f645cad05219b67abdc33bcd7739c4c1aceee968bd731252802dcc656fc1c6d8&width=828&height=466&focal=1548%2C1576 828w" width="414" sizes="(min-width: 1199px) 760px, (min-width: 1001px) 63vw, (min-width: 768px) 715px, calc(100vw - 40px)" src="https://imagenes.elpais.com/resizer/v2/FEZSWE32LJDDLB7B2Q3YPRNDUA.jpg?auth=f645cad05219b67abdc33bcd7739c4c1aceee968bd731252802dcc656fc1c6d8&width=414&height=233&focal=1548%2C1576" loading="lazy"/></a></figure><header class="c_h"><h2 class="c_t "><a href="https://elpais.com/gastronomia/2025-03-24/tagarnina-la-mala-hierba-al-borde-del-camino-que-es-un-tesoro-para-muchos.html">Tagarnina, la mala hierba al borde del camino que es un tesoro para muchos</a></h2></header><div class="c_a"><a href="https://elpais.com/autor/ignacio-sanchez-corbacho/" class="c_a_a">Nacho Sánchez</a><span class="c_a_vr">|</span><span class="c_a_l">Málaga</span><span class="c_a_t"><span class="c_a_vr">|</span><time dateTime="2025-03-24T05:37:00+01:00" title="Ver todas las noticias de esa fecha"><a id="sc_date" data-date="2025-03-24T05:37:00+01:00" href="/hemeroteca/2025-03-24/">24 mar 2025 - 05:37<abbr title="Central European Time"> CET</abbr></a></time></span></div><p class="c_d">Esta planta, que apenas se cultiva y se recoge principalmente en su estado silvestre en el campo, es un clásico de restaurantes de la Andalucía más occidental donde se sirven en potajes, revueltos o ‘esparragás’ </p></article><article class="c c-d c--m " data-word="1019"><figure class="c_m a_m-h c_m--nf"><a href="https://elpais.com/gastronomia/2025-03-23/cuando-el-veneno-es-el-ingrediente-clave-novelas-ensayos-y-recetarios-con-este-elemento-en-comun.html" class="c_m_c _pr _db"><img alt="Manual práctico de cocina Negra y Criminal de Montse Clavé" decoding="auto" class="c_m_e _re lazyload a_m-h" height="233" srcSet="https://imagenes.elpais.com/resizer/v2/2MA5DASAKBE5PLKEISKAUO2C4E.jpg?auth=5559c72fceea828cb8d2b49dcf8bac536099c9b0b9eeec8cf4b5ce89f8aeef8f&width=414&height=233&focal=471%2C930 414w,https://imagenes.elpais.com/resizer/v2/2MA5DASAKBE5PLKEISKAUO2C4E.jpg?auth=5559c72fceea828cb8d2b49dcf8bac536099c9b0b9eeec8cf4b5ce89f8aeef8f&width=828&height=466&focal=471%2C930 828w" width="414" sizes="(min-width: 1199px) 760px, (min-width: 1001px) 63vw, (min-width: 768px) 715px, calc(100vw - 40px)" src="https://imagenes.elpais.com/resizer/v2/2MA5DASAKBE5PLKEISKAUO2C4E.jpg?auth=5559c72fceea828cb8d2b49dcf8bac536099c9b0b9eeec8cf4b5ce89f8aeef8f&width=414&height=233&focal=471%2C930" loading="lazy"/></a></figure><header class="c_h"><h2 class="c_t "><a href="https://elpais.com/gastronomia/2025-03-23/cuando-el-veneno-es-el-ingrediente-clave-novelas-ensayos-y-recetarios-con-este-elemento-en-comun.html">Cuando el veneno es el ingrediente clave: novelas, ensayos y recetarios con este elemento en común</a></h2></header><div class="c_a">Sara Cucala<span class="c_a_vr">|</span><span class="c_a_l">Madrid</span><span class="c_a_t"><span class="c_a_vr">|</span><time dateTime="2025-03-23T05:25:00+01:00" title="Ver todas las noticias de esa fecha"><a id="sc_date" data-date="2025-03-23T05:25:00+01:00" href="/hemeroteca/2025-03-23/">23 mar 2025 - 05:25<abbr title="Central European Time"> CET</abbr></a></time></span></div><p class="c_d">Una selección de libros de novela negra, criminal y muy gastronómica</p></article><article class="c c-d c--m " data-word="979"><figure class="c_m a_m-h c_m--nf"><a href="https://elpais.com/gastronomia/2025-03-23/ximo-la-fusion-entre-torrija-y-bocata-mini-de-pisto-huevo-y-atun-de-castellon.html" class="c_m_c _pr _db"><img alt="Un 'ximo' tradicional, preparado por la Escuela de Hostelería de Castelló" decoding="auto" class="c_m_e _re lazyload a_m-h" height="233" srcSet="https://imagenes.elpais.com/resizer/v2/LI2S25UWF5DJVJJ27RPXY6GOYQ.jpg?auth=6eb4a2e7e3e102ea18ffdc4f0e6ada7e0637a615b206622c7a69b16a38c9744e&width=414&height=233&focal=1780%2C1615 414w,https://imagenes.elpais.com/resizer/v2/LI2S25UWF5DJVJJ27RPXY6GOYQ.jpg?auth=6eb4a2e7e3e102ea18ffdc4f0e6ada7e0637a615b206622c7a69b16a38c9744e&width=828&height=466&focal=1780%2C1615 828w" width="414" sizes="(min-width: 1199px) 760px, (min-width: 1001px) 63vw, (min-width: 768px) 715px, calc(100vw - 40px)" src="https://imagenes.elpais.com/resizer/v2/LI2S25UWF5DJVJJ27RPXY6GOYQ.jpg?auth=6eb4a2e7e3e102ea18ffdc4f0e6ada7e0637a615b206622c7a69b16a38c9744e&width=414&height=233&focal=1780%2C1615" loading="lazy"/></a></figure><header class="c_h"><h2 class="c_t "><a href="https://elpais.com/gastronomia/2025-03-23/ximo-la-fusion-entre-torrija-y-bocata-mini-de-pisto-huevo-y-atun-de-castellon.html">‘Ximo’, la fusión entre torrija y bocata de pisto, huevo y atún de Castellón</a></h2></header><div class="c_a"><a href="https://elpais.com/autor/maria-pitarch-gil/" class="c_a_a">María Pitarch</a><span class="c_a_vr">|</span><span class="c_a_l">Castellón</span><span class="c_a_t"><span class="c_a_vr">|</span><time dateTime="2025-03-23T05:25:00+01:00" title="Ver todas las noticias de esa fecha"><a id="sc_date" data-date="2025-03-23T05:25:00+01:00" href="/hemeroteca/2025-03-23/">23 mar 2025 - 05:25<abbr title="Central European Time"> CET</abbr></a></time></span></div><p class="c_d">Indispensable en los almuerzos de las fiestas de la Magdalena, con 120.000 unidades vendidas en una semana, este producto se oferta ya en panaderías todo el año, innova con versiones de callos y sardina que triunfan en Sevilla y Madrid</p></article><article class="c c-d c--m " data-word="860"><figure class="c_m a_m-h c_m--nf"><a href="https://elpais.com/gastronomia/2025-03-22/mezzes-los-entremeses-de-oriente-medio-que-arrasan-en-madrid.html" class="c_m_c _pr _db"><img alt="Mezzes" decoding="auto" class="c_m_e _re lazyload a_m-h" height="234" srcSet="https://imagenes.elpais.com/resizer/v2/6QCQORDQ7FAG5KTHBMW4UBOYRQ.jpg?auth=5b42f4d154cf1f9d5f735116bb7ac267d643181d7051d53febf52eab2ed2260e&width=414&height=233&smart=true 414w,https://imagenes.elpais.com/resizer/v2/6QCQORDQ7FAG5KTHBMW4UBOYRQ.jpg?auth=5b42f4d154cf1f9d5f735116bb7ac267d643181d7051d53febf52eab2ed2260e&width=828&height=466&smart=true 828w" width="414" sizes="(min-width: 1199px) 760px, (min-width: 1001px) 63vw, (min-width: 768px) 715px, calc(100vw - 40px)" src="https://imagenes.elpais.com/resizer/v2/6QCQORDQ7FAG5KTHBMW4UBOYRQ.jpg?auth=5b42f4d154cf1f9d5f735116bb7ac267d643181d7051d53febf52eab2ed2260e&width=414&height=233&smart=true" loading="lazy"/></a></figure><header class="c_h"><h2 class="c_t "><a href="https://elpais.com/gastronomia/2025-03-22/mezzes-los-entremeses-de-oriente-medio-que-arrasan-en-madrid.html">‘Mezzes’, los entremeses de Oriente Medio que arrasan en Madrid</a></h2></header><div class="c_a"><a href="https://elpais.com/autor/victoria-zarate-casanova/" class="c_a_a">Victoria Zárate</a><span class="c_a_vr">|</span><span class="c_a_l">Madrid</span><span class="c_a_t"><span class="c_a_vr">|</span><time dateTime="2025-03-22T05:25:00+01:00" title="Ver todas las noticias de esa fecha"><a id="sc_date" data-date="2025-03-22T05:25:00+01:00" href="/hemeroteca/2025-03-22/">22 mar 2025 - 05:25<abbr title="Central European Time"> CET</abbr></a></time></span></div><p class="c_d">Estos pequeños bocados arraigados en el Mediterráneo son la última moda en la capital a la hora de compartir y acompañar la bebida. Sabores que mezclan especias, texturas y colores para disfrutar en su mayoría con la mano o untando en pan</p></article><article class="c c-d c--m " data-word="793"><figure class="c_m a_m-h c_m--nf"><a href="https://elpais.com/gastronomia/2025-03-22/la-grasa-del-ojo-del-atun-o-la-que-rodea-el-rinon-del-cordero-alternativas-al-aceite-y-la-mantequilla.html" class="c_m_c _pr _db"><img alt="Alternativas al aceite y la mantequilla" decoding="auto" class="c_m_e _re lazyload a_m-h" height="233" srcSet="https://imagenes.elpais.com/resizer/v2/OWRNRNUR5ZG3FNIBIXAINHT6EI.jpg?auth=7889e060c3d8b1480c19d2305b117bb3a6aaa75ee87366343a38148bf5e672d2&width=414&height=233&focal=2082%2C1214 414w,https://imagenes.elpais.com/resizer/v2/OWRNRNUR5ZG3FNIBIXAINHT6EI.jpg?auth=7889e060c3d8b1480c19d2305b117bb3a6aaa75ee87366343a38148bf5e672d2&width=828&height=466&focal=2082%2C1214 828w" width="414" sizes="(min-width: 1199px) 760px, (min-width: 1001px) 63vw, (min-width: 768px) 715px, calc(100vw - 40px)" src="https://imagenes.elpais.com/resizer/v2/OWRNRNUR5ZG3FNIBIXAINHT6EI.jpg?auth=7889e060c3d8b1480c19d2305b117bb3a6aaa75ee87366343a38148bf5e672d2&width=414&height=233&focal=2082%2C1214" loading="lazy"/></a></figure><header class="c_h"><h2 class="c_t "><a href="https://elpais.com/gastronomia/2025-03-22/la-grasa-del-ojo-del-atun-o-la-que-rodea-el-rinon-del-cordero-alternativas-al-aceite-y-la-mantequilla.html">La grasa del ojo del atún o la que rodea el riñón del cordero: alternativas al aceite y la mantequilla</a></h2></header><div class="c_a">Sarah Serrano Pino<span class="c_a_vr">|</span><span class="c_a_l">Ávila</span><span class="c_a_t"><span class="c_a_vr">|</span><time dateTime="2025-03-22T05:25:00+01:00" title="Ver todas las noticias de esa fecha"><a id="sc_date" data-date="2025-03-22T05:25:00+01:00" href="/hemeroteca/2025-03-22/">22 mar 2025 - 05:25<abbr title="Central European Time"> CET</abbr></a></time></span></div><p class="c_d">Cocineros de la talla de Aitor López, de Citrus del Tancat (Tarragona), o Iris y Bruno Jordán, de Ansils (Huesca) hacen nuevas interpretaciones de la grasa del mar a la montaña</p></article><article class="c c-o c-d c--m " data-word="955"><figure class="c_m a_m-h c_m--nf"><a href="https://elpais.com/gastronomia/2025-03-21/limpiar-las-juntas-de-la-cocina-una-terapia-en-peligro-de-extincion.html" class="c_m_c _pr _db"><img alt="Limpiar las juntas de la cocina" decoding="auto" class="c_m_e _re lazyload a_m-h" height="233" srcSet="https://imagenes.elpais.com/resizer/v2/RWFKSVY2VBEELAHPSNB4EIWRAA.jpg?auth=e9dbde79ace257ee6be8aed0ed08ee98e94cdc1f6dcd8e649f024c76c5394482&width=414&height=233&focal=1184%2C391 414w,https://imagenes.elpais.com/resizer/v2/RWFKSVY2VBEELAHPSNB4EIWRAA.jpg?auth=e9dbde79ace257ee6be8aed0ed08ee98e94cdc1f6dcd8e649f024c76c5394482&width=828&height=466&focal=1184%2C391 828w" width="414" sizes="(min-width: 1199px) 760px, (min-width: 1001px) 63vw, (min-width: 768px) 715px, calc(100vw - 40px)" src="https://imagenes.elpais.com/resizer/v2/RWFKSVY2VBEELAHPSNB4EIWRAA.jpg?auth=e9dbde79ace257ee6be8aed0ed08ee98e94cdc1f6dcd8e649f024c76c5394482&width=414&height=233&focal=1184%2C391" loading="lazy"/></a></figure><header class="c_h"><h2 class="c_t c_t-i "><a href="https://elpais.com/gastronomia/2025-03-21/limpiar-las-juntas-de-la-cocina-una-terapia-en-peligro-de-extincion.html">Limpiar las juntas de la cocina, una terapia en peligro de extinción</a></h2></header><div class="c_a"><a href="https://elpais.com/autor/maria-nicolau-rocabayera/" class="c_a_a">Maria Nicolau</a><span class="c_a_t"><span class="c_a_vr">|</span><time dateTime="2025-03-21T05:25:00+01:00" title="Ver todas las noticias de esa fecha"><a id="sc_date" data-date="2025-03-21T05:25:00+01:00" href="/hemeroteca/2025-03-21/">21 mar 2025 - 05:25<abbr title="Central European Time"> CET</abbr></a></time></span></div><p class="c_d">A veces, las tareas domésticas son una carga. Otras, un poderoso sortilegio para mantener a raya la sensación de desamparo, desorden y caos en un mundo incierto</p></article></div><div class="b-st_f _df"></div><div class="b-st_b b-st_ad b_ad-st"><div id="elpais_gpt-MPU3" data-adtype="MPU" class="ad ad ad-mpu"><span class="_dn">_</span></div></div></div></section></div><div class="ad ad-giga ad-giga-2"><div id="elpais_gpt-LDB2" data-adtype="LDB" class="ad ad-ldb ad-ldb-2"><span class="_dn">_</span></div><div id="mldb2-wrapper" class="mldb2-wrapper"><div id="elpais_gpt-MLDB2" data-adtype="MLDB" class="ad ad-mldb ad-mldb-2"><span class="_dn">_</span></div></div></div></main><footer class="z-fo"><section class="bl_lmv b b-t b-t-ad _g-o" data-dtm-region="portada_lom"><header class="header b_h _df _pr"><div class="b_h_w _pr"><span class="b_h_t _pr">Lo más visto</span></div></header><div class="b_b b-t_b _g _g-lg"><div class="b-t_a _df"><ol><li><a 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