Taste Our Travels 2025 (Week 3: Feb 5th to Feb 9th)
Taste Our Travels 2025
January 22 - February 9 2025
- Taste Our Travels is a 7 course menu, priced at $170 for 2 guests. Tax and gratuity (20%) are included in the price for a total of $212.50 per 2 guests.
- Each ticket is for a group of 2, and is non-refundable.
- All seatings are at one of Como’s bars, where all the action is!
- A Beverage pairing at $65 per person, plus tax & gratuity is available for purchase in house.
We are back with the third edition of our beloved Taste Our Travels dining series. Available from January 22 to February 9, 2025 as part of Dine Out Vancouver’s Tasty Events program, guests can experience a special seven-course menu for two by executive chef Rafael Racela – all inspired by our team’s recent visit through Spain’s Basque region and Cantabria.
We had the opportunity to visit as many small pintxo bars as possible, amazing world-renowned restaurants, and some small seaside spots. We even visited Asador Etxebarri, currently #2 on The World's 50 Best Restaurants 2024 list – a five hour experience that we all agree was the best meal of our lives. Other trip highlights include a visit in a small town in the hills above San Sebastien, a meal at the famous steakhouse Casa Julián de Tolosa, known for its Basque Txukleton steaks, and pintxo bars such as Ganbara, Bar Nestor, Bar Sport, Borda Beri, Gure Toki, and Cafe Bar Bilbao.
Exploring different parts of Spain has been incredible, and it’s exciting to bring that inspiration back to Como. This time, we discovered some of the simplest yet most exceptional food and ingredients we’ve ever had in Spain. This year’s Taste Our Travels menu features seven tapas-style dishes inspired by our favourite eats. Optional beverage pairings are available for an additional $65 per person.
Taste Our Travels Menu
BOCARTE TARTLETS
anchoa w/ tomate; boquerones w/ avocado
Inspired by Pujadó Solano, Santoña
CHORIZO
housemade Iberico chorizo
Inspired by Asador Etxebarri, Axpe
PATATAS
creamy potato gratin with truffle
Inspired by El Globo, Bilbao
PULPO
octopus & bacalao with aioli
Inspired by Hemeretzi Jatetxea, San Sebastián
seafood soup, clams, mussels, cod
Inspired by Kaie Kaipe, Getaria
Risotto con Champiñon
orzo ‘risotto’ mushrooms, egg yolk
Inspired by Ganbara, and Borda Berri, San Sebastián
Pescado
grilled fish in Pil Pil sauce
Inspired by Asador El Tronky, Pedreña
Vaka
txuleta, housemade Piquillo Peppers
Inspired by Casa Julian, Tolosa
Ice Cream
cream cheese ice cream, carrot, smoked walnuts
Inspired by Asador Etxebarri, Axpe