Culinary Nights III, our third event, took place on the terrace of the University of Navarra Museum’s restaurant and marked the first time cocktails were added to the experience.

The evening featured Héctor Argemí, a master ice cream maker from Barcelona and the creative force behind MAXIMUM Helados, a premium brand renowned for its exotic and innovative ice cream flavors. Héctor shared his inspiring journey, detailing his beginnings in the culinary world and his evolution into a pioneer of unconventional, high-end ice creams.

To complement his talk, the event began with Sardasol 2022 Sauvignon Blanc, a fresh and aromatic white wine with tropical fruit notes and crisp acidity, setting the tone for the menu. Guests enjoyed a rich Three Leches Cake, soaked in three types of milk for a creamy and indulgent experience, followed by a bold and innovative Beef Carpaccio paired with Parmesan Ice Cream, crafted by Héctor’s own brand. This dish perfectly showcased his talent for blending savory and sweet elements. To elevate the evening further, a Dry Martini cocktail was served, its sharp and clean profile offering a sophisticated contrast to the rich textures of the dishes.