{"id":1710,"date":"2018-11-05T14:02:14","date_gmt":"2018-11-05T14:02:14","guid":{"rendered":"http:\/\/www.arquitecturaygastronomia.com\/?p=1710"},"modified":"2020-09-08T08:54:41","modified_gmt":"2020-09-08T08:54:41","slug":"visita-del-chef-daniel-lopez-desde-el-restaurante-kokotxa-san-sebastian","status":"publish","type":"post","link":"https:\/\/www.arquitecturaygastronomia.com\/eu\/2018\/11\/05\/visita-del-chef-daniel-lopez-desde-el-restaurante-kokotxa-san-sebastian\/","title":{"rendered":"Visita del chef Daniel Lopez desde el restaurante Kokotxa, San Sebasti\u00e1n"},"content":{"rendered":"<p>Azaroaren 2an Daniel L\u00f3pez sukaldariaren bisita izan genuen. Daniel L\u00f3pezek Michelin izar bat eta bi Repsol eguzki jaso izan ditu Donostiako alde zaharreko Kokotxa jatetxean.<\/p>\n<p>Sukaldaria gonbidatua izan da jatetxe baten sukaldearen garrantzia eta funtzionamenduari buruzko bere ikuspegia graduondoko ikasleriarekin partekatzeko.<\/p>\n<p>Bere esperientzia partekatutakoan Donostiako Gros auzoan kokatutako espazio baterako kafetegi-jatetxe bat diseinatzeko ariketa praktikoa proposatu zien ikasleei. Ikasleak disziplina anitzeko taldetan lan egin zuten sukaldariak planteatutako beharrei erantzuna ematen duen espazio ideala diseinatzeko. Emaitza gisa proposamen anitz egin ziren eta mahai gainean jarri ziren egoera berdin bati erantzuteko era ezberdinak, honelako enkargu baten aurrean kontutan hartzeko aspektuen inguruko eztabaida eta hausnarketa sustatuz.<\/p>\n<p><img loading=\"lazy\" class=\"size-medium wp-image-1719 alignleft\" src=\"http:\/\/www.arquitecturaygastronomia.com\/wp-content\/uploads\/2018\/11\/IMG-20181102-WA0009-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.arquitecturaygastronomia.com\/wp-content\/uploads\/2018\/11\/IMG-20181102-WA0009-300x225.jpg 300w, https:\/\/www.arquitecturaygastronomia.com\/wp-content\/uploads\/2018\/11\/IMG-20181102-WA0009-768x576.jpg 768w, https:\/\/www.arquitecturaygastronomia.com\/wp-content\/uploads\/2018\/11\/IMG-20181102-WA0009-1024x768.jpg 1024w, https:\/\/www.arquitecturaygastronomia.com\/wp-content\/uploads\/2018\/11\/IMG-20181102-WA0009.jpg 1600w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/> <img loading=\"lazy\" class=\"wp-image-1720 alignleft\" src=\"http:\/\/www.arquitecturaygastronomia.com\/wp-content\/uploads\/2018\/11\/IMG-20181102-WA0010-225x300.jpg\" alt=\"\" width=\"170\" height=\"227\" srcset=\"https:\/\/www.arquitecturaygastronomia.com\/wp-content\/uploads\/2018\/11\/IMG-20181102-WA0010-225x300.jpg 225w, https:\/\/www.arquitecturaygastronomia.com\/wp-content\/uploads\/2018\/11\/IMG-20181102-WA0010-768x1024.jpg 768w, https:\/\/www.arquitecturaygastronomia.com\/wp-content\/uploads\/2018\/11\/IMG-20181102-WA0010.jpg 1200w\" sizes=\"(max-width: 170px) 100vw, 170px\" \/><img loading=\"lazy\" class=\" wp-image-1712 alignleft\" src=\"http:\/\/www.arquitecturaygastronomia.com\/wp-content\/uploads\/2018\/11\/45381064_2204940466498288_6095985969570250752_n-300x225.jpg\" alt=\"\" width=\"297\" height=\"223\" srcset=\"https:\/\/www.arquitecturaygastronomia.com\/wp-content\/uploads\/2018\/11\/45381064_2204940466498288_6095985969570250752_n-300x225.jpg 300w, https:\/\/www.arquitecturaygastronomia.com\/wp-content\/uploads\/2018\/11\/45381064_2204940466498288_6095985969570250752_n-768x576.jpg 768w, https:\/\/www.arquitecturaygastronomia.com\/wp-content\/uploads\/2018\/11\/45381064_2204940466498288_6095985969570250752_n-1024x768.jpg 1024w, https:\/\/www.arquitecturaygastronomia.com\/wp-content\/uploads\/2018\/11\/45381064_2204940466498288_6095985969570250752_n.jpg 1136w\" sizes=\"(max-width: 297px) 100vw, 297px\" \/><\/p>","protected":false},"excerpt":{"rendered":"<p>Azaroaren 2an Daniel L\u00f3pez sukaldariaren bisita izan genuen. Daniel L\u00f3pezek Michelin izar bat eta bi Repsol eguzki jaso izan ditu [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":1719,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/www.arquitecturaygastronomia.com\/eu\/wp-json\/wp\/v2\/posts\/1710"}],"collection":[{"href":"https:\/\/www.arquitecturaygastronomia.com\/eu\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.arquitecturaygastronomia.com\/eu\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.arquitecturaygastronomia.com\/eu\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.arquitecturaygastronomia.com\/eu\/wp-json\/wp\/v2\/comments?post=1710"}],"version-history":[{"count":7,"href":"https:\/\/www.arquitecturaygastronomia.com\/eu\/wp-json\/wp\/v2\/posts\/1710\/revisions"}],"predecessor-version":[{"id":2756,"href":"https:\/\/www.arquitecturaygastronomia.com\/eu\/wp-json\/wp\/v2\/posts\/1710\/revisions\/2756"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.arquitecturaygastronomia.com\/eu\/wp-json\/wp\/v2\/media\/1719"}],"wp:attachment":[{"href":"https:\/\/www.arquitecturaygastronomia.com\/eu\/wp-json\/wp\/v2\/media?parent=1710"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.arquitecturaygastronomia.com\/eu\/wp-json\/wp\/v2\/categories?post=1710"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.arquitecturaygastronomia.com\/eu\/wp-json\/wp\/v2\/tags?post=1710"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}