Inspired by the northern route of Spain. In some towns it is still cultivated, animals are raised in the open field and with natural food. Wild trout are caught in the river and goats and cows are milked to make cheese. Hams are cured in the hórreo where the cereals also rest and the chorizos mature. The wine is made and the pomace brandy is distilled with an old still. Food is consumed seasonally and in its splendor, what is left over is preserved using the best possible method and nothing is wasted. It is that way of living that inspires this experience. Touro is a tribute to the values ​​of yesteryear, which still prevail in that small village frozen in time. It is a call to revive the tradition of a kitchen that respects the artisanal processes, the quality of the ingredients and the sensitivity during the raising of the animals. The menu has a strong content of the methods of traditional Spanish cuisine, but with a twist that changes everything, the local, Caribbean and organically harvested product on our Island will be the protagonist.