The wines will be
served “blindly”.
At the end of each section
of the menu
the labels will be discovered.

Wine 1. 

1- Humita croquettes.

Comparative tasting. Wines 2 and 3 

2-Figs, sheep cheese,
yellow zuchinnis marinated with lime and chili, tomatoes, fennel.


3-Catch of the day, pickled pallares beans,
fermented cream of chestnuts and herbs.

Comparative tasting.  Wines 4,5 and 6 

4 – Tenderloin marinated in paprika and herbs, cocoa nibs,
seasonal vegetable puree,
wine reduction and aguaribay.


5- Cheese Tasting. 

6- Pre dessert. 


Wine 7. 

7- Pineapple sautéed with butter and rum,
grapefruit and cardamom ice cream,
tangerine and almond streusel.


The 7-course menu may vary without noticeWe work with seasonal products. If any attendee is vegetarian, celiac or has a food restriction, they must notify us at the time of booking so that we can make the necessary changes to adapt the menu.