"We are specialists in homemade pasta, just as they taught me to make in Italy for 14 years" says David Hidalgo, chef and owner, together with Fanny Fiolleau, director of the room, "for that reason we like to show what we do."

"People who went to eat at Tan a Gustito Tapas asked us how we made pasta" explains Fanny Fiolleau "so we started with small show cooking, both for groups of 10 and 25, and this year we will continue to do so, always under reservation".

We start with small showcooking, both for groups of 10 and 25

In the season from March to May there will be courses for children, for adults, for chefs… At Tan a Gustito Tapas you teach how to make homemade pasta. "We give them an apron and we put them to cook from minute one, with their chips and their recipes," says David Hidalgo.

Tan A Gustito Tapas closes in February but is already preparing for a season full of surprises, always from the origins of its multicultural cuisine that includes Ecuadorian, Italian and French aspects.