So maybe you could tell me a little bit about what you did last year and how you're changing it up for this year.

Yeah, first last year, my idea and working all the time with Yamka was trying to not just center in guesting bartenders or just in the bar, but overall feel about what is gastronomy.

So we're trying to bring some perspective.

pairing with cocktails and food.

We do a tasting menu, cocktails and some food, the local gin brand from here, from Barcelona.

We do some talks about botanics, for example, open to everyone.

We do a very nice workshop about sensations, how different can be when you close your eyes and you smell something, but then you taste and it's the same thing, but The smell and the taste are different.

enough.