40 gr. ground almonds

40 gr. Butter

2 gr. Liquorice

6 gr. Sugar



26 gr. Flour

22.5 gr. Butter

29.5 gr. muscovado sugar

15 gr. Egg

5 gr. Cocoa

2.4 gr. coffee

0.2 gr. Salt



40 ml. of each of the following wines (Lustao, Castaño Dulce, Capricho Goya, PX, Moscatel)

0.4 gr. Xanthan

0.4 gr. glucose

250 gr. water

1.2 gr. alginate


8 fresh grapes

8 raisins

Shi sho sprouts



Vines: Mix the flour with the butter, powdered liquorice and sugar. Chill for at least 1 h. Form into vines and bake at 125ºC (257ºF) for 30 min.

Note: If the mixture is too dry, gradually add butter until it is the texture of damp sand.


Earth: Mix the flour, cocoa, coffee and salt. Separately, mix the butter and sugar. Then mix together. Add the eggs and mix well. Chill for at least 2 h. Spread out on a silpat and bake at 170ºC (338ºF) for 7 min. Leave to cool, then grind in a robot.


Grapes: Sprinkle each wine with 2 gr. xanthan and 2 gr. gluconolactate. Mix in the robot until the texture of salt. Remove air using a vacuum packing machine and set aside. Place 1 l. water in the robot and sprinkle with 6 gr. alginate. Beat at maximum speed for 5 min. Extract the air. Place alginate in a container and pour in drops of wine. Leave for a minimum of 2 min. Remove the spheres, drain well to remove the alginate and transfer to iced water.



Sprinkle the earth on the plate and place grapes in pairs. Arrange the vine on top and a shi sho leaf on each vine. Arrange the grapes in the following order: fresh, Lustao, Castaño dulce, Goya, PX, Muscatel, raisins. This is our interpretation of a landscape in which we invite our diners to travel amidst vineyards.