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.

with teriyaki sauce & different fruit jams

with "pan cristal" & tomato

with "pan cristal", home-made tomato chutney, dill & "ají amarillo"

with homemade "brava" sauce, baby potato & alioli of pear

different flavours ( tapa 4 units, ración 8)

with Galician free-range eggs cooked at low temperatura wit straw potatoes

with wakame, mayo wasabi & soya citrus sauce ( tapa 4 units, racion 8)

with curry mayo, sweet chilli & soya reduction ( tapa 4 units, racion 8 )

with Mango & avocado

with "leche de tigre" of "rocoto"

with tomato water, avocado cream, mango & cucumber brunoise

with "leche de tigre" of "ají amarillo" & coconut milk

with homemade tomato chutney, dried tomato & Kalamata olives crumble

with feta cheese, mint & mango

tomato, "piquillo" red peppers, tuna belly in olive oil, pear ailoli & basil oil

with edamame pureé, veggies & garlic casein

with salt flakes

with sweet potato pureé, "pico de gallo" & Kalamata mayo

with wakame salad & teriyaki sauce

with wasabi mayo & cherry tomato

with yogurt sauce, fried yuca & rocoto mayo

with "Romescu" sauce, "Mahon" semi-cured & bacon

with potato millefeuille, sour cream & glazed shallot

with pumpkin puree, red wine pear reduction & shiitake mushrooms

with sweet quince sauce & candied walnuts

with caramel & Cream