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 notice. We 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.