{"id":4683,"date":"2026-07-06T16:51:44","date_gmt":"2026-07-06T14:51:44","guid":{"rendered":"https:\/\/planogastronomicozaragoza.com\/aragonia-une-en-su-carta-de-verano-cocina-sala-y-bodega-en-un-recorrido-que-reivindica-producto-territorio-y-oficio\/"},"modified":"2026-07-06T16:51:44","modified_gmt":"2026-07-06T14:51:44","slug":"aragonias-summer-menu-unites-kitchen-dining-room-and-wine-cellar-in-a-journey-that-celebrates-local-produce-territory-and-craftsmanship","status":"publish","type":"post","link":"https:\/\/planogastronomicozaragoza.com\/en\/aragonias-summer-menu-unites-kitchen-dining-room-and-wine-cellar-in-a-journey-that-celebrates-local-produce-territory-and-craftsmanship\/","title":{"rendered":"Aragonia&#039;s summer menu unites kitchen, dining room and wine cellar in a journey that celebrates product, territory and craftsmanship."},"content":{"rendered":"<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/www.el-gastronomo.com\/wp-content\/uploads\/2026\/07\/4.jpg\" alt=\"\" class=\"wp-image-17908\"\/><\/figure>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><em>The new seasonal proposal invites you to discover Aragon, from the heart of Zaragoza, through its products, landscapes, culture, producers and its way of understanding hospitality.<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This summer, the <strong>Aragonia Palafox restaurant<\/strong> It takes a further step with a profound <strong>evolution of its gastronomic proposal<\/strong>. A renovation that encompasses the <strong>menu, dining room experience, wine cellar<\/strong> and the incorporation of <strong>new daily menus,<\/strong> articulating a project where each element pursues the same objective: <strong>To tell Aragon from a contemporary perspective<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Following its inclusion in the Repsol Guide 2026, Aragonia reaffirms a philosophy where gastronomy is understood as a <strong>global experience<\/strong>. At the forefront of this stage is the collaborative work of the chef <strong>Noelia And\u00eda<\/strong> and the ma\u00eetre d&#039; and sommelier <strong>Javier Jim\u00e9nez<\/strong> consolidates a <strong>shared vision<\/strong> in which the kitchen, dining room and wine cellar converse under the same language.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/www.el-gastronomo.com\/wp-content\/uploads\/2026\/07\/Sin-titulo-1-1024x364.jpg\" alt=\"\" class=\"wp-image-17909\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">The new summer menu finds its <strong>inspiration from the geographical diversity of Aragon<\/strong>. The vegetable garden, livestock production, river fish and traditional recipes coexist with contemporary influences and international references that broaden the discourse without altering its identity.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Products like the <strong>seasonal tomato<\/strong>, he <strong>sturgeon<\/strong> Naccarii, the <strong>trout<\/strong>, he <strong>Ternasco de Arag\u00f3n IGP.<\/strong>, the <strong>cherries<\/strong> ecological Bolea, the <strong>Calanda Peach PDO<\/strong> or the <strong>oils from Lower Aragon<\/strong> become the starting point of a cuisine that<br>It reclaims the territory from a contemporary perspective.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Seasonal Highlights<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Among the most representative creations of this new phase are proposals where product, technique, and creativity interact with precision. <strong>Sea bass tiradito<\/strong> with tomato and basil tiger&#039;s milk and the <strong>Bluefin tuna tartare from the Bay of C\u00e1diz<\/strong> with passion fruit aguachile and yellow chili pepper, they reflect a cuisine open to global influences, naturally integrated within the discourse of Aragonia.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/www.el-gastronomo.com\/wp-content\/uploads\/2026\/07\/2-1024x561.jpg\" alt=\"\" class=\"wp-image-17910\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Added to this is one of the season&#039;s biggest bets: the <strong>rice and fideu\u00e0 proposal<\/strong>, built on its own funds and through lengthy development.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The connection with the territory becomes especially evident with the <strong>Rack of Ternasco de Arag\u00f3n IGP<\/strong> with organic cherries from Bolea, which represents one of the most recognizable expressions of the menu.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/www.el-gastronomo.com\/wp-content\/uploads\/2026\/07\/4-1.jpg\" alt=\"\" class=\"wp-image-17911\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Meanwhile, the duck breast in semi-brine with Viennese 4 spices of garlic from Aranda, walnut and noisette butter and beetroot<br>Roasted alongside other offerings like the Rossini Sirloin, they reinforce the commitment to top-quality raw materials and great<br>traceability.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The grand finale is once again a dessert featuring emblematic local products, such as the Calanda PDO peach or Bolea cherries, transformed into delicate, fresh, and technically precise creations. The highlight is <strong>Thai tapioca<br>Coconut-lime panna cotta and passion fruit ice cream, the Calanda DOP Peach Tatin with jasmine and the organic Bolea cherry Bavarois with caramel veil.<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/www.el-gastronomo.com\/wp-content\/uploads\/2026\/07\/5.jpg\" alt=\"\" class=\"wp-image-17912\"\/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Menus for day and night<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Among the main new features this season is the addition of two new set menus, available for both lunch and dinner from Monday to Friday, excluding holidays, for \u20ac35. This new menu brings the same quality, seasonality, and respect for the product that define the rest of the menu to the daily menu.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In this vein, Aragonia proposes an alternative that brings its cuisine closer to new consumption moments without giving up its identity or the gastronomic experience that characterizes the house.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>","protected":false},"excerpt":{"rendered":"<p>The new seasonal proposal invites you to discover Aragon, from the heart of Zaragoza, through its products, landscapes, culture, producers and its way of understanding 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nueva propuesta de temporada propone descubrir Arag\u00f3n, desde el coraz\u00f3n de Zaragoza, a trav\u00e9s de sus productos, paisajes, cultura, productores y de su forma de entender la 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