Some nights are made for the table, and Sol & Luna welcomes the new year exactly that way.

Our 3-Course dinner opens with sharing starters, the kind of start that lingers into a long sobremesa, Jamón Ibérico con Melón, Salpicón de Mariscos, and Ensaladilla Rusa passed around the table, before a main of Lubina a la Plancha, line-caught sea bass with artichoke purée and salsa verde, Pluma Ibérica with charred Padrón peppers and a Pedro Ximénez reduction, or Carrillada de Ternera, slow-cooked wagyu beef cheeks in a garden herb red wine jus, closed with churros con chocolate, a citrus crema catalana, and Uvas de la Suerte, the twelve grapes of luck eaten for the year ahead.

Whereas our 4-Course dinner takes the evening further, opening with the same sharing starters and a Crema de Calabaza, roasted pumpkin soup finished with crisp jamón shavings, before the table turns communal, sea bass, roasted suckling pig, and wagyu beef cheeks served together as one platter of land and sea, closed the same way, churros, crema catalana, and the twelve grapes of luck to see out the year.

Two ways to gather, one spirit carried through both, Latin warmth, European ease, and a table built for good company as the year turns.