In this demonstration, Murcia aims to capture the essence of its cuisine, which is based on the finest locally sourced produce. The first course is a 'gilda', in homage to San Sebastián and the Basque Country, from which they have been bringing 1001 flavours for the past three years. This will be made with bluefin tuna from Ricardo Fuentes and served with sparkling wines from Nariz Zero.

The second course features leeks from the Cehegín market garden, grilled and served with a mature cheese cream from the Murcia Designation of Origin, paired with a Pura Viña Macabeo white wine.

The third course features sea bass from Aquanaria, prepared to preserve its quality and freshness, and served with crispy cabbage and parsley oil, all of which is sourced from Murcian vegetable gardens. This will be paired with a Caliza red wine from Jorge Piernas.