{"id":1465,"date":"2018-11-29T12:43:57","date_gmt":"2018-11-29T11:43:57","guid":{"rendered":"https:\/\/new.rqrgastrobar.es\/?p=1465"},"modified":"2023-11-29T12:50:31","modified_gmt":"2023-11-29T11:50:31","slug":"menu-de-atun-de-almadraba","status":"publish","type":"post","link":"https:\/\/rqrgastrobar.es\/en\/menu-de-atun-de-almadraba\/","title":{"rendered":"Men\u00fa de at\u00fan de almadraba"},"content":{"rendered":"<p class=\"has-ast-global-color-2-color has-text-color has-link-color wp-elements-1 wp-block-paragraph\">El men\u00fa de at\u00fan de Ricardo Molt\u00f3 -se ha hecho con una pieza de casi 300 kilos en la almadraba de Barbate- nos lleva al reencuentro de uno de nuestros cocineros favoritos y su manera de re-interpretar la tradici\u00f3n, que va ya para cl\u00e1sica, a partir de una t\u00e9cnica tan impecable como la materia prima. <\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img data-recalc-dims=\"1\" fetchpriority=\"high\" decoding=\"async\" width=\"960\" height=\"960\" src=\"https:\/\/i0.wp.com\/rqrgastrobar.es\/wp-content\/uploads\/2023\/11\/atun.jpg?resize=960%2C960&#038;ssl=1\" alt=\"\" class=\"wp-image-1466\" style=\"width:361px;height:auto\" srcset=\"https:\/\/i0.wp.com\/rqrgastrobar.es\/wp-content\/uploads\/2023\/11\/atun.jpg?w=960&amp;ssl=1 960w, https:\/\/i0.wp.com\/rqrgastrobar.es\/wp-content\/uploads\/2023\/11\/atun.jpg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/rqrgastrobar.es\/wp-content\/uploads\/2023\/11\/atun.jpg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/rqrgastrobar.es\/wp-content\/uploads\/2023\/11\/atun.jpg?resize=768%2C768&amp;ssl=1 768w\" sizes=\"(max-width: 960px) 100vw, 960px\" \/><\/figure>\n\n\n\n<p class=\"has-ast-global-color-2-color has-text-color has-link-color wp-elements-2 wp-block-paragraph\">Mientras haya existencias, la aplica al at\u00fan en un men\u00fa tem\u00e1tico, con cuatro platos de cortes cambiantes, adem\u00e1s de entrada y postre. Por ejemplo, el coraz\u00f3n lo prepara a la manera de la <em>sang amb ceba<\/em> con pebrella, el tarantelo lo somete a media curaci\u00f3n y lo sirve sobre una exquisita coca de aceite, la suculenta parpatana la acompa\u00f1a de salsa de ostras y el mormo lo dedica a un giraboix como el que suele hacer con bacalao, ingenioso y contempor\u00e1neo, casi deconstruido, extraordinariamente apetitoso. Otras cosas brillantes: esp\u00e1rragos blancos con mayonesa de cebollino, costilla de ternera ahumada con tu\u00e9tano, coulant de turr\u00f3n con sorbete de lim\u00f3n\u2026 <\/p>\n\n\n\n<p class=\"has-ast-global-color-2-color has-text-color has-link-color wp-elements-3 wp-block-paragraph\">Molt\u00f3 hered\u00f3 en 2000 el restaurante Ricardo que abri\u00f3 su padre una d\u00e9cada antes y, tras un par\u00e9ntesis de 2012 a 2014 -era chef de Monastrell cuando le dieron la estrella-, lo refund\u00f3 en su l\u00ednea actual. Digno de mayor ambici\u00f3n -le queda carrera por delante-, en un bistr\u00f3 acogedor y con una estupenda relaci\u00f3n calidad-precio, va lo que se dice \u00absobrado\u00bb.<\/p>","protected":false},"excerpt":{"rendered":"<p>El men\u00fa de at\u00fan de Ricardo Molt\u00f3 -se ha hecho con una pieza de casi 300 kilos en la almadraba de Barbate- nos lleva al reencuentro de uno de nuestros cocineros favoritos y su manera de re-interpretar la tradici\u00f3n, que va ya para cl\u00e1sica, a partir de una t\u00e9cnica tan impecable como la materia prima. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1468,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1465","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Men\u00fa de at\u00fan de almadraba - RQR Restaurant | La Quarantamaula Events | Ibi<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/rqrgastrobar.es\/en\/menu-de-atun-de-almadraba\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Men\u00fa de at\u00fan de almadraba - RQR Restaurant | La Quarantamaula Events | Ibi\" \/>\n<meta property=\"og:description\" content=\"El men\u00fa de at\u00fan de Ricardo Molt\u00f3 -se ha hecho con una pieza de casi 300 kilos en la almadraba de Barbate- nos lleva al reencuentro de uno de nuestros cocineros favoritos y su manera de re-interpretar la tradici\u00f3n, que va ya para cl\u00e1sica, a partir de una t\u00e9cnica tan impecable como la materia prima. 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