We developed this experience early in 2022 for a private dining event at UNDISCLOSED Miami and since then we have been replicating it at private dinners from our customers.

It is fun and it is different. This is not your traditional tapas and paella dinner, this is a journey into real Spanish fine cuisine.

MENU

BLOODY GAZPACHO

Vodka Gazpacho with Celery Foam and Iberico Chorizo Oil and Spanish Rizadito Breadstick.

HUEVOS ROTOS

 Bellota Iberico Ham over a poached quail egg and smashed roasted potato.

PULPO A LA GALLEGA

Spanish Octopus carpaccio with Pimenton de la Vera powder over a fluffy potato.

PORK TARTAR

Iberico Pork Presa tartar

SOBRASADA PORK SOLOMILLO 

Sous-Vided and Roasted Iberico Pork Tenderloin, filled with sobrasada over Safron Roasted Risotto. 

CHULETON DE CERDO AL PIMENTON DE LA VERA

Pimenton de la Vera Rubbed Iberico Pork Chop, Sous-Vided and Grilled over roasted artichoke and Pimiento Padrón.  

Wine pairings from Rioja Alta are available for this dinner:

- Áster Crianza, 92 points by James Suckling and Among top 4% of all wines in the world (Vivino)

- La Rioja Viña Ardanza Reserva, 95 points by Tim Atkin

- La Rioja Alta S.A. Vina Arana Gran Reserva, 96 points by Decanter and 95 points by Tim Atkin

PROTEINS

All proteins included in this dinner are imported from Spain by Meat N’ Bone. The dishes are our Executive Chef German Vollbracht and Chef Jorge Cruz take on some traditional Spanish dishes...

EQUIPMENT

This experience does not require much in terms of equipment. We can use your grill, oven, or stovetop.  IT does require some specialized tools that our team will bring. The prep and a lot of items will come readily from our facilities and finished at yours!

Don't have the equipment? Rent ours.

STAFF

We recommend keeping this event small, the recommended size for this event is anywhere from 6 to 25 people. However, it can be done for larger groups.  Depending on group size our team will select the staff needed. All of our servers and team members will be uniformed and properly trained. 

THE VENUE

If you do not feel comfortable at home we own two venues where you can have this experience. We also have built partnerships with third parties to arrange for other venues.

THE COST

Usually, this experience will run anywhere between $120 and $150 per person, depending on the number of guests and modifications customers make to our base package. The minimum size for this event is 10 guests.

Cost includes menu design, and proteins.

Equipment cost is not included as well as servers and/or serving plates. Costs may vary depending on location.