Join us on Saturday June 13th for a special edition of our Factory Dinner. We are hosting the official launch of Soil, a new collection of ingredient-driven spirits produced in Barcelona, in collaboration with Argentine chef Alejandro Goñi.
Soil is built around a single idea: one ingredient, explored in depth. Through temperature-controlled maceration, low-temperature distillation, and precision blending, each expression is fresh, vegetal, aromatic, and rooted in culinary culture. The evening introduces two inaugural references — Fresh Chilli, floral and tropical without any heat, and Toasted Corn, nutty and savoury, inspired by masa, smoke, and toasted grain.
The menu has been developed by Alejandro Goñi, founder of Casa Ñidro and the fire-focused dining project Asa, and creator behind Inquiet Studio. With over twenty years across restaurants, pop-ups, and independent culinary projects, his cooking is rooted in simplicity, hospitality, and gathering around the table. Rather than pairing cocktails after the fact, kitchen and bar have worked together from the start, resulting in five cocktails and eight dishes that move as one.
Highlights from the menu include black sesame praline with raw scallop and green apple, smoked spring vegetables with fresh almonds and herbs, seasonal cured fish with fermented strawberries and tomato water, crispy bluefin tuna and tonnato, grilled aged flank steak with chimichurri, and dulce de leche cheesecake with olive oil and sea salt.
Doors open at 19:30. Dinner begins at 20:00 sharp. Seats are limited. €70 per person.
