Flavors of Spain Dinner Featuring Café Gala
November 18 @ 7:00pm – 9:30pm
Join us for our Flavors of Spain Dinner Series at The Dalí, which features delicacies in partnership with chefs from around Tampa Bay. The fourth installment of the series is a multi-sensory experience crafted by Chef Chuck Bandel of Café Gala.
This exclusive 8-course tasting menu invites guests to experience the many flavors and inspirations of Spanish cuisine. Drawing from his frequent travels to Spain, Chef Chuck brings authentic techniques and vibrant culinary traditions to the table, reimagining them with his own creative touch.
This exclusive event offers a rare opportunity to indulge in the artistry of food, featuring a carefully crafted menu honoring Dalí’s homeland, paired with specially selected drinks, all set against the breathtaking backdrop of our award-winning Museum.
Location: The Dalí Museum
Tickets: $225 for Museum members | $250 for non-members
Drink pairings will be announced soon.
menu
First Course
Roasted Beets
Herbed sheep’s cheese stuffed beets, spiced pistachio, mojo verde
Second Course
Cantabria Anchovy Toast
Tomato tartar, micro basil
Third Course
Pyrenees Mountain Mushroom Croquettes
Black truffle aioli, caviar
Fourth Course
Chistorra Idiazabal Albondigas
Arugula almond pesto
Fifth Course
Grilled Octopus Pipirrana
Salad of tomato, peppers, onion, cucumber, grilled octopus, smoky citrus dressing
Sixth Course
Sea Bass al Plancha
Pumpkin mousse, acorn squash
Seventh Course
Catalan Beef Cheek
Heirloom carrot
Eighth Course
Basque Cheesecake
Cava rosé, roasted strawberry
Please note, this menu is pre-set and cannot be modified. Tickets include all courses and accompanying drink pairings, plus complimentary parking.
Seating is thoughtfully assigned.
We kindly ask guests to arrive on time; late arrivals may miss one or more courses and will not be accommodated.
Chef Chuck Bandel’s journey in the culinary world began in his late teens, when a chance encounter in a kitchen forever changed his path. Mesmerized by the precision and grace of a head chef slicing mushrooms with effortless skill, his passion for food was ignited. Over the years, Chef Bandel worked his way up, but it wasn’t until he embraced “stages” abroad in his 40s that his craft truly flourished. From learning Catalan cooking at El Motel in Figueres to working at Miramar and Martín Berasategui in Spain, Chef Bandel’s international experiences have shaped his approach. Now, at Café Gala within The Dalí Museum, he blends the techniques and flavors from his travels with the artful inspiration of Dalí, crafting dishes that are as innovative as they are memorable. For Chef Bandel, the adventure never ends and every plate is a new discovery.
