Ten must-try pinchos
Seatrout tartar with bread and house-made olive patéIngredients: 'Glass bread' ciabatta, marinated seatrout and black olive paté.
Almogrote cheese vol-au-ventIngredients: Almogrote cheese paté, a speciality of La Gomera in the Canary Islands.
Piquillo peppers in tempura stuffed with vegetable brandadeIngredients: Red piquillo peppers stuffed with potato, pumpkin, courgette and mixed lightly cooked vegetables seasoned with parsley, and with battered with flour, without egg.
Artichoke flowerIngredients: Fresh artichoke with olive oil.
Beef in a hatIngredients: Mini beef hamburger with quail egg and Oporto sauce.
'Ropa vieja' carnarole rice ballIngredients: Carnarole rice, veal strips ('ropa vieja'), assorted peppers with peas, saffron and tempura breadcrumbs.
Bonito sandwichIngredients: Bonito marinated in soya with mango vinaigrette and masago (capelin roe) on toast.
Focaccia with Barbate tuna and citrusIngredients: Barbate tuna fillet in oil on a bed of candied red peppers topped with bean sprouts and lime vinaigrette served on focaccia bread.
Ferrarini ToastIngredients: Toast with Italian Ferrarini mortadella sausage, rocket, parmesan and white truffle oil.
Aubergine tempura with salmorejoIngredients: Aubergine in tempura with a sauce made of salmorejo (a type of cold tomato soup).