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Hemos realizado un maridaje en la\u00a0@bodegak5 junto a @amaiaargi y @javimata_87. La bodega de @karlosargui\u00f1ano, que ha obtenido la valoraci\u00f3n de 92 + puntos en la prestigiosa revista The Wine Advocate de Robert Parker ha sido el lugar donde se han degustado las elaboraciones basadas principalmente en el bonito de temporada pero que tambi\u00e9n ha habido otros producto como la cabezada de @maskaradadenda. Este ha sido el men\u00fa:
\n– Zalouk: pisto de berenjena – K5 2018
\n– Gazpacho de cerezas con bonito en salmuera – K5 2017
\n– Tartar de bonito – K5 2016
\n– Taco de ceviche basque – K5 2014
\n– Bao Euskal Txerri – K5 2011<\/p>\n
@bodeg k5n maridaje bat egin dugu @amaiaargirekin eta javimata_87rekin batera. Robert Parkerren The Wine Advocate aldizkari ospetsuan 92 + puntuko balorazioa lortu duen @karlosargui\u00f1ano upeltegian dastatu dira batez ere denboraldiko hegaluzean oinarritutako platerak. Baina beste produktu batzuk ere izan dira, hala nola @maskaradadadendakoak. Hauxe izan da menua:<\/p>\n
– Zalouk: Berenjena pistoa \u00a0– K5 2018
\n– Gerezi gazpatxoa + hegaluzea gatzetan\u00a0– K5 2017
\n– Hegaluze\u00a0tartarra\u00a0– K5 2016
\n– Cebiche basque takoa – K5 2014
\n– Euskal Txerri baoa- K5 2011<\/p>\n
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