Rueda Sparkling | Amuse:

Pan cristal with Serrano ham

Rueda | Starter:

Ajo Blanco with crispy sardines - lukewarm prawn - grapes - almond stick - parsley oil and samphire

Rueda | Side dish:

Pollo al limón - escabeche - crispy chicken skin

Toro | Main course:

Venison steak - stewed sauerkraut - soaked plum - sprout - potatoes puree - mushrooms - veal jus

Ribera | Dessert:

Cabrales - cream bonbons - chocolate ice cream

Castilla y León Rosé | Amuse:

Pan cristal with Serrano ham

Rueda | Starter:

Ajo Blanco with crispy sardines - lukewarm prawn - grapes - almond stick - parsley oil and samphire

Bierzo | Side dish:

Pollo al limón - escabeche - crispy chicken skin

Ribera | Main course:

Venison steak - stewed sauerkraut - soaked plum - sprout - potatoes puree - mushrooms - veal jus

Cigales | Dessert:

Cabrales - cream bonbons - chocolate ice cream