The Spanish Journey: A Month of Regional Gastronomy

This October, we invite you to experience The Spanish Journey, an exclusive culinary program exploring the distinct regional gastronomies of Spain. Join our chef on this gastronomic route, where you will have the opportunity to perfectly pair your meal with carefully selected wines from each featured region.

Over four weeks, our kitchen will highlight four distinct areas, presenting a curated selection of four signature regional dishes each week. Every featured menu reflects the authentic traditions, ingredients, and heritage that define these unique culinary landscapes.

Week 1: Andalucía | October 5 – October 11

Habitas con jamón y huevo poché

Sautéed broad beans with Iberian ham, garlic, and a poached egg.

Albóndigas de choco

Cuttlefish meatballs braised in seafood and white wine reduction.

Rabo de toro con patatas fritas

Slow-braised beef tail stewed in red wine sauce with crispy potatoes.

Tocino de cielo

Egg yolk custard, silky smooth with a light caramel glaze.

Week 2: Galicia | October 12 – October 18

Caldo gallego

Broth with white beans, turnip greens, potatoes, and cured Iberian pork.

Empanada de atún

Pastry filled with tuna, onions, and sweet bell peppers.

Cachopo

Crispy breaded veal cutlets stuffed with Serrano ham and melted cheese.

Tarta de Santiago

Almond cake lightly dusted with powdered sugar.

Week 3: La Meseta (Castile-León, Castilla-La Mancha & Madrid) | October 19 – October 25

Sopa de ajo

Garlic soup with sweet paprika, bread, poached egg and Iberian ham.

Bocadillo de calamares

Crispy fried squid rings in a baguette with alioli.

Caldereta de cordero

Slow-cooked shepherd’s lamb stew with sweet paprika, tomatoes, and aromatic herbs.

Pestiños

Fried pastries glazed with honey and scented with anise and sesame.

 Week 4: País Vasco | October 26 – November 1

Marmitako

Fisherman’s stew made with fresh tuna, potatoes, and choricero pepper broth.

Pescado a la koskera

Fresh catch cooked in a traditional Basque green sauce with clams and white asparagus.

Chuletón

Grilled dry-aged ribeye steak seasoned with coarse sea salt and served with roasted piquillo peppers.

Goxua

Layered dessert with whipped cream, syrup sponge cake, and caramelized custard.

Advance reservations are recommended. Reserve your table today to secure your place on this autumn voyage across Spain’s rich culinary landscapes. Optional regional wine pairings curated by our sommelier will be available each week.