Carta Blanca

We begin 2026 with the fittingly named Carta Blanca, the borderless, genre-bending pop-up from Argentine Federico Tiseyra (El Celler de Can Roca***, DOM**, Ekstedt, Contraste*), whose pastry chef background makes for a riotous culinary adventure through flavour.

Carta Blanca never repeats a menu, but if Fede’s recent adventures in Singapore, Turin and Madrid are anything to go by, you can expect a hyper-original bombardment of flavour-bombs like ‘Grilled Scallop, Sichuan Glaze, Miso Pumpkin Purée, Mandarin, Wasabi Leaf’; ‘Sweetbreads, Hibiscus, Radicchio, Yoghurt, Watermelon Radish’; and ‘Juniper Raspberry Sorbet, Beetroot, Chocolate’, that blowtorch the boundaries between sweet and savoury.

In Fede’s own words, “Eating should be a sensory pleasure; an experience that makes diners think and opens the door to dialogue about different approaches to cuisine”. If you’re all out of small talk after Christmas, give yourself over to the brilliance of this rising star and experience a wildly fun, high-concept menu that you’ll be chatting about all year.