Tapas - the specialities
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The tapas culture has become fashionable all over Europe. It’s no longer just about the beloved old-fashioned snacks enjoyed with wine in Hispanic bars; the variety has expanded and diversified significantly. Tonight, we will go beyond the classics and cook a selection of special and regional tapas. We will explore new-wave recipes and unique techniques, and incorporate exotic ingredients, as well as French, Latin American, and various Spanish regional influences.
MENU
- Gambas y olivas lollipop, alioli / Prawn and olives lollipop, alioli
- Tapenade y queso manchego / Black olives spread, Manchego cheese
- Espinacas con garbanzos / Spinach, chickpeas, garlic
- Arepas con queso / Cornmeal bread filled with cheese
- Coca mallorquina de verduras / Mallorquin flatbread with vegetables
- Empanadas gallegas de atun y pasas / Pastry stuffed with tuna and raisins
DATES
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