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The Chef

JAVIER ARANDA, A CHEF IN THE MICHELIN CONSTELLATION

Cooking has always been a part of Javier Aranda’s life. From his family and childhood memories, including his grandmother’s dishes, to his early foray into the world of hospitality at the age of 16, where he discovered that cooking was his true language of expression. His professional experiences include restaurants such as El Bohío, Ars Vivendi, Urrechu and Santceloni.

After all this experience, in 2014 and at just 27 years old, Javier Aranda became the youngest chef in the world to achieve a Michelin Star with his restaurant La Cabra. The same year of its opening, in 2016, Aranda achieved his second star for Gaytán, a restaurant that has consolidated it´s star since then to date.

His cuisine

ROOTS, INNOVATION AND SUBTLETY IN THE TREATMENT OF THE PRODUCT

Javier Aranda offers in his kitchen the perfect balance between vanguard, respect and pride about his roots. With the knowledge of traditional recipes and the mastery of the most vanguard techniques, learned during his years of training and experience in great kitchens, Aranda interprets the flavor and texture of traditional recipes giving them that refinement that makes them distinctive on his table. In this way he builds a creative proposal where he takes the essence of each of the products, elevating them to the highest level.

Javier Aranda’s creations comes from his inspiration through drawing. He takes a base product and accompanies it with ingredients that complement it perfectly in each of the nuances he intends to offer on the plate. This is where the finesse of the technique developed by the chef comes in, managing to transform the everyday into pure elegance and delicacy.

JAVIER ARANDA'S ROOTS COME TO LIFE IN GAYTÁN

Gaytán is Javier Aranda in his purest form. He is tradition, inspiration from his roots and the vanguard of his professional experiences. But not only that, because Gaytán is also the revindication of the products in their maximum splendor, the respect for its temporality and the creation of artistic and elegant dishes. All of this is intertwined with a perfectly orchestrated on-site cooking ritual to result in the perfect experience and bite.

Each of the elements found in the culinary offering of this leading restaurant in Madrid is perfectly thought out, resulting in an explosion
of flavours in the mouth, which is rare in today’s world gastronomic panorama. The 360º experience is rounded off by specially selected crockery and glassware, which means that the culinary enjoyment begins with the visual experience and then moves on to taste and smell.

The Chef

JAVIER ARANDA, A CHEF IN THE MICHELIN CONSTELLATION

His cuisine

JAVIER ARANDA'S ROOTS COME TO LIFE IN GAYTÁN

Pairing

Pairing

Pairing

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