― Pablo Neruda 

Menu and Wine Pairing :

First Course – Modern Spain: Ensalada de Remolacha – Roasted beetroot salad with goat cheese spread.
Wine Pairing: Cava Brut, Faustino, Art Collection, Penedès, Spain NV – Bright acidity and fine bubbles cut through the earthiness of the beets and enhance the creamy goat cheese.

Second Course – Andalusia (Southern Spain): Pinchos Morunos – Marinated pork skewers with romesco sauce and fennel salad.
Wine Pairing: Rosado, Godelia, Bierzo, Spain 2023 – A dry rosé with bright acidity and red berry notes that cut through the richness of the romesco sauce.

Third Course – Castile and León (Central Spain) Dish: Sopa de Ajo – Classic garlic soup with smoked paprika, poached egg, and rustic bread.
Wine Pairing: Godello, Bodegas Valdesil, Sobre Lias, Valdeorras, 2022

Fourth Course – Castile and León: Gambas al Ajillo – Sautéed shrimp with garlic, chili, and olive oil, served with crusty bread.
Wine Pairing: Verdejo, Vevi,  Rueda, Spain 2023 – A zesty and herbal white that balances the richness of the olive oil and complements the garlic.

Fifth Course – Castilla-La Mancha: Cordero Asado – Roasted lamb shoulder with rosemary and garlic, served with saffron rice.
Wine Pairing: Monastrell, Equilibrio, Jumilla, Spain 2018  - A bold, earthy red with dark fruit and smoky notes that elevate the richness of the lamb.

Dessert Course – Tarta de Chocolate y Almendras
Wine Pairing: Tempranillo, Pesquera, Crianza, Ribera del Duero, 2021 – A rich, flourless almond chocolate cake with bold, dark chocolate flavors, perfectly complemented by the fruity and earthy notes of Ribera del Duero Tempranillo.