It consists of 5 savory dishes and one sweet, all of them accompanied by a different glass of wine, where we talk about the history of the wine, its qualities and why that wine pairs well with said dish.

Cristal bread, tomato chutney and dill

Flavours of the day

Light soy, cayenne and ginger

Light soy, cayenne and ginger

Light teriyaki and homemade marmalades

Cristal bread and grated tomato

Selection of 3 or 6 cheeses by the fromelier

Tuna belly and Kalamata olive

'Japanese-style' brava sauce

Homemade brava sauce and pear alioli

Mango and avocado

Yellow chilli and coconut tiger's milk

Tomatoes in textures and Kalamata crumble

Tuna belly, tomato and piquillo peppers with pear alioli

Toasted cristal bread and EVOO

Fried yuca, dill yoghurt and rocoto

Idiazabal cheese, bacon and romesco

Pickled onion and apple

Pumpkin purée, Shitake mushrooms and pear chutney

Shallots, potato mille-feuille and demi-glace

Rapsberry and icing sugar

Quince and caramelised walnut sauce

Lightly whipped cream and caramel

Caramel and cinnamon ice cream

Vanilla ice cream and berries

Flavours of the day