We invite you to embark on a gastronomic journey across Spain, guided by Francisco de Asís and chef Borja de la Cruz. The route begins in Andalusia with goat cheeses made from the milk of the Murciano-Granadina, Malagueña, Florida, and Payoya breeds, and continues to Cantabria, where the Pasiega cow still gives life to cheeses with character and personality, passing through Ávila, home of the Guadarrama breed.
Guests will be able to taste goat and cow cheeses, as well as Iberian cold cuts made from 100% Native Breeds, showcasing the value of origin, livestock heritage, and tradition, and highlighting the connection between territory and flavor through a unique tasting experience.