{"id":188469,"date":"2023-05-23T16:34:15","date_gmt":"2023-05-23T14:34:15","guid":{"rendered":"https:\/\/www.tapasmagazine.es\/?p=188469"},"modified":"2023-05-23T16:36:43","modified_gmt":"2023-05-23T14:36:43","slug":"basque-by-eneko-atxa-arrives-at-hotel-radisson-red-madrid","status":"publish","type":"post","link":"https:\/\/www.tapasmagazine.es\/en\/basque-by-eneko-atxa-arrives-at-hotel-radisson-red-madrid\/","title":{"rendered":"Basque by Eneko Atxa arrives at the hotel Radisson RED Madrid"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Click <a href=\"https:\/\/www.tapasmagazine.es\/basque-by-eneko-atxa-llega-al-hotel-radisson-red-madrid\/\" target=\"_blank\" rel=\"noreferrer noopener\">here<\/a> to read the Spanish version.<\/strong><br>After the success he has achieved in these almost two years at the Radisson Collection Hotel, Magdalena Plaza in Seville, chef Eneko Atxa starts a new project, this time in Madrid, specifically at the Radisson Red hotel, located in Atocha street. Following the essence of the rest of the chef&#8217;s gastronomic concepts, Eneko Atxa&#8217;s passion and sensitivity, as well as his cultural roots, the link with the environment and its products, and the traditional Basque culinary recipe book, are seen as a fundamental part in each of his creations. As a result, this new adventure in the capital is pure flavor, an intense and identity-based cuisine.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/05\/eneko-atxa-radisson-madrid.jpg\"><img decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/05\/eneko-atxa-radisson-madrid-1024x576.jpg\" alt=\"\" class=\"wp-image-188461\" srcset=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/05\/eneko-atxa-radisson-madrid-1024x576.jpg 1024w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/05\/eneko-atxa-radisson-madrid-300x169.jpg 300w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/05\/eneko-atxa-radisson-madrid-768x432.jpg 768w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/05\/eneko-atxa-radisson-madrid-1000x563.jpg 1000w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/05\/eneko-atxa-radisson-madrid-400x225.jpg 400w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/05\/eneko-atxa-radisson-madrid.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Tradition and actuality by Eneko<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Eneko Atxa&#8217;s gastronomic proposal is informal and modern, but at the same time based on traditional Basque recipes. Here the grill is a key element, with meats, fish and vegetables cooked on it. But as a surprise, even one of the desserts is finished in the embers: it is the torrija versioned by Atxa, it is finished in the embers.<\/p>\n\n\n\n<div class=\"wp-block-jetpack-slideshow aligncenter\" data-effect=\"slide\"><div class=\"wp-block-jetpack-slideshow_container swiper-container\"><ul class=\"wp-block-jetpack-slideshow_swiper-wrapper swiper-wrapper\"><li class=\"wp-block-jetpack-slideshow_slide swiper-slide\"><figure><img decoding=\"async\" width=\"1024\" height=\"576\" alt=\"\" class=\"wp-block-jetpack-slideshow_image wp-image-188467\" data-id=\"188467\" src=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/05\/platos-eneko-atxa3-1024x576.jpg\" srcset=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/05\/platos-eneko-atxa3-1024x576.jpg 1024w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/05\/platos-eneko-atxa3-300x169.jpg 300w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/05\/platos-eneko-atxa3-768x432.jpg 768w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/05\/platos-eneko-atxa3-1000x563.jpg 1000w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/05\/platos-eneko-atxa3-400x225.jpg 400w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/05\/platos-eneko-atxa3.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/li><li class=\"wp-block-jetpack-slideshow_slide swiper-slide\"><figure><img decoding=\"async\" width=\"1024\" height=\"576\" alt=\"\" class=\"wp-block-jetpack-slideshow_image wp-image-188463\" data-id=\"188463\" src=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/05\/platos-eneko-atxa-1024x576.jpg\" srcset=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/05\/platos-eneko-atxa-1024x576.jpg 1024w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/05\/platos-eneko-atxa-300x169.jpg 300w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/05\/platos-eneko-atxa-768x432.jpg 768w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/05\/platos-eneko-atxa-1000x563.jpg 1000w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/05\/platos-eneko-atxa-400x225.jpg 400w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/05\/platos-eneko-atxa.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/li><li class=\"wp-block-jetpack-slideshow_slide swiper-slide\"><figure><img decoding=\"async\" width=\"1024\" height=\"576\" alt=\"\" class=\"wp-block-jetpack-slideshow_image wp-image-188465\" data-id=\"188465\" src=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/05\/platos-eneko-atxa1-1024x576.jpg\" srcset=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/05\/platos-eneko-atxa1-1024x576.jpg 1024w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/05\/platos-eneko-atxa1-300x169.jpg 300w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/05\/platos-eneko-atxa1-768x432.jpg 768w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/05\/platos-eneko-atxa1-1000x563.jpg 1000w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/05\/platos-eneko-atxa1-400x225.jpg 400w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/05\/platos-eneko-atxa1.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/li><\/ul><a class=\"wp-block-jetpack-slideshow_button-prev swiper-button-prev swiper-button-white\" role=\"button\"><\/a><a class=\"wp-block-jetpack-slideshow_button-next swiper-button-next swiper-button-white\" role=\"button\"><\/a><a aria-label=\"Pause Slideshow\" class=\"wp-block-jetpack-slideshow_button-pause\" role=\"button\"><\/a><div class=\"wp-block-jetpack-slideshow_pagination swiper-pagination swiper-pagination-white\"><\/div><\/div><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Other outstanding dishes are the Talo de tomate -crispy traditional corn thale, seasoned tomatoes and tomato and basil emulsion-; the Curd of foie gras and citronella; marinated scallop and marine granita; homemade egg yolk on wheat stew; tempura hake and grilled bell pepper juice; smoked prey with mashed potatoes. As a nod to Basque tradition, the chef includes his version of Goxua with caramel ice cream.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Some of these dishes are also included in a tasting menu that Basque by Eneko Atxa will offer in seven steps and whose price is 46 \u20ac, drinks not included. Another novelty is that there is also a vegetarian menu, we can&#8217;t wait to try it all!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Click here to read the Spanish version.After the success he has achieved in these almost two years at the Radisson Collection Hotel, Magdalena Plaza in Seville, chef Eneko Atxa starts a new project, this time in Madrid, specifically at the Radisson Red hotel, located in Atocha street. Following the essence of the rest of the [&hellip;]<\/p>\n","protected":false},"author":249,"featured_media":188477,"comment_status":"open","ping_status":"closed","sticky":false,"template":"single-feature.php","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15807,15802,1],"tags":[],"class_list":["post-188469","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastro-en","category-news","category-sin-categorizar","cat-15807-id","cat-15802-id","cat-1-id"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Basque by Eneko Atxa arrives at the hotel Radisson RED Madrid - Tapas<\/title>\n<meta name=\"description\" content=\"Click here to read the Spanish version.After the success he has achieved in these almost two years at the Radisson Collection Hotel, Magdalena Plaza in\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.tapasmagazine.es\/en\/basque-by-eneko-atxa-arrives-at-hotel-radisson-red-madrid\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Basque by Eneko Atxa arrives at the hotel Radisson RED Madrid - 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