AZ Gastronomy – Advice Gastronomic Integral
— Pablo Picasso
We design culinary projects that work: inside and out.
Concept, space and operational unite to build kitchens with identity, method and profitability.
WE EXCEL IN
Main services
We accompany you at every stage of your business: we created the concept of the restaurant and we coordinate the design of the space next to architects and designers.
Architecture and floor plans
The idea of the business relies on an architecture based on the forward march: functional distribution, tours efficient and a space ready to evolve. We collaborate with architects in the development of flat and distribution the local
Retail and carnage
We encourage the retail gastronomy from the butcher's with a offer 5.Degrees range and standardized processes, to scale without loss of quality. We prepared and cooked ready to sell it and order the proposal for the desk also works as a small delicatessen.
Grill
Specialists in grilled: we have mastered fire, the point and the technique to get the maximum performance to each product. Design proposals are consistent with your concept and we are the team for a constant running and with personality.
Basque cuisine
We are experts in basque cuisine, which we have absorbed, with a solid base of traditional recipes and a contemporary look to the product and seasonality. We help you build a proposal authentic and recognizable —from pintxos and stews to market cuisine— adjusting technique, organization, and letter to the result to be consistent and profitable.
Culinary techniques
We apply a technique and a method, and we adapt to the demands of each and every customer: from traditional approaches to more current, and adjusting preparations, times and mise en place in order to achieve a result consistent, replicable, and aligned with the concept.
Cost Control
Without a good control of costs, all the above is in intention. That is why it is measured and adjusted with precision: bids, waste, purchasing, technical specifications and prices of sale to which your proposal is sustainable, cost-effective and time-consistent.
DON'T MISS OUT
Our events
Find out what we have been doing lately: consultancy projects, specialized training and partnerships in communication dining. Here we share our latest experiences and learnings so that you are always up-to-date with the trends and developments in the sector.
Churrería La Mañueta
Churrería La Mañueta This historic churrería completes 150 years, with the fifth generation at the front, on the street that gives its name to the establishment located in the old town of pamplona. Enter this house, thrills, above all, for the years that he has been doing this...
The best of Italian cuisine in the Basque Culinary Center
THE BEST OF ITALIAN CUISINE IS DISPLAYED IN THE BASQUE CULINARY CENTER gala dinner, which we enjoyed on the 23rd November at the Basque Culinary Center. A great display of chefs from Italy, among which there were ten Michelin stars. What...
Guide “Keys of the consumer experience in the local trade of food,”
We have presented a guide on the experience of the consumer in the local trade along with @tobstrategy. Presentation of the Guide "Keys to the consumer experience in the local trade of food," made in collaboration with @tobstrategy. Many thanks...
