Cuatro casas te invita a conocer las distintas propuestas de la variada cocina de Jordi Cruz. Empezamos por veinte propuestas de tapas, donde no pueden faltar desde las patatas bravas con alioli espumoso y sofrito picante, el pulpo al vapor con patatas ali\u00f1adas, humo y toques asi\u00e1ticos o una tacita de caf\u00e9 a la italiana. Despu\u00e9s, seguimos con Atempo y su reci\u00e9n estrenada estrella Michelin, donde encontrar\u00e1s las recetas m\u00e1s atemporales, pero con una visi\u00f3n propia y moderna como Las aguas puras de escalivada, el ravioli de pich\u00f3n a la naranja o el irresistible steak tartar de vaca madurada. Si quieres conseguir un plato singular y \u00fanico, atr\u00e9vete con las recetas de Angle, donde Jordi te propone propuestas tan singulares como la Nube de Mojito \u00abAire\u00bb, la Yema curada con ib\u00e9ricos o el Salmonete braseado con texturas de col, kela y limchi y, por \u00faltimo, si aceptas nuevos retos, encontrar\u00e1s las mejores recetas del restaurante ABaC, el flamante tres estrellas Michelin.<\/p>\n","protected":false},"excerpt":{"rendered":"
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