The temple of traditional cuisine run by Iván Morales and Álvaro Castellanos is characterised by its passion for authenticity and respect for the product. This mantra is what fuels each of its sustainable creations, prioritising quality and valuing each ingredient from its origin to its final presentation.
Grupo Arzábal has now wanted to transfer its culinary DNA to the ‘Manual of good culinary practices arzabaleras’, referring this term to ‘those who love a good tavern, tapas in good company, traditional dishes, well-drawn beers and bottles of wine at the bar or at the table’, the company explains.
These are the four key principles that Iván and Álvaro recommend to build a conscious and authentic cuisine:
- From the field to the table: to stand out in every mouthful, it is essential to know the origin of each product, from its cultivation or breeding to its arrival in the kitchen. Grupo Arzábal recommends looking for small suppliers and collectors who offer a unique and extraordinary product. They refer to those people who dedicate their lives to cultivating that tomato or artichoke which they work with depending on the season. The raw material must play a special role, as well as its flavour and intensity, in each of the dishes that leave the kitchens of a restaurant.
- Good things, if they are local, are twice as good: Grupo Arzábal suggests the selection of local and seasonal products. They have a firm commitment to local ingredients and, in addition, they support the farmers and stockbreeders of our community. They recommend cooking with seasonal products as this allows you to make the most of the flavours at their optimum point. Is there anything better than enjoying a dish that is not only exquisite, but also promotes responsible production?
- Avoid cross-contamination: to ensure food safety, use specific cutting boards and knives for each type of food: some intended exclusively for raw food and others for cooked food. This separation is essential to avoid cross-contamination, i.e. the transmission of bacteria and other agents between raw and cooked food. In addition, after each use, wash each utensil thoroughly before using it on another type of food, thus ensuring proper hygiene throughout the preparation process.
- Nothing is thrown away here (and everything is tasted): one of the biggest enemies of any catering group must be waste. We must make the most of every ingredient that enters our kitchens, demonstrating that even the lesser known or less appreciated parts of a product can become a delicacy. The group advises designing dishes that respect the product from the outset, using techniques that minimise waste and maximise flavour. Every bit that is left over becomes an opportunity for creativity, without losing sight of sustainability. Grupo Arzábal has teamed up with Too Good To Go to reduce food waste with surprise surplus packs at an affordable price.
‘Grupo Arzabal demonstrates that, with clear principles and responsible practices, any kitchen can become a space where every ingredient and every technique brings a unique experience. These principles, as well as defining the ‘arzabalero’ seal, offer a guide for those seeking to implement a balance between flavour, tradition and sustainability in their kitchens’.