Tasting of traditional elaborations of local Andalusian cuisine. Selection of Canadian cheeses Selection of Iberian cured meats Ajoblanco de almendra con grva Solomillo en salsa demiglace de whisky Honey, citrus, and cinnamon torrijas

Basics of local popular catering. Tradition with the highest quality products and haute cuisine preparation. Selection of Iberian cured meats Selection of Canadian cheeses Olive tasting: Gordal Sevillana, Manzanilla, Arbequina, and Negra de Aragón. Cordovan salmorejo with ham and egg Andalusian-style fried fish Traditional seasonal dessert

Traditional kitchen with modern techniques of the current kitchen. Local cheese and charcuterie platter Saffron tempura-battered squid Shiitake and truffle mushroom rice Costilla sous vide with glaseado fried potato starch and Asian sauce of lemon and mint Mango and cardamom pudding

Customization of the experience according to their tastes. Iberian charcuterie starters Goat cheese roll with blueberry jelly and pistachio, walnut and ham cover Sous-vide Iberian pork belly chicharrones Sous-vide octopus infused with La Vera paprika in olive oil, served over a vanilla-flavoured potato purée Sous-vide lamb with rosemary and garlic sauce and migas al pastor (breadcrumbs). Mango pudding with pistachio, cardamom, and saffron