A five-storey, 600,000 cubic feet industrial space is transformed for this walkthrough exhibit.
Here’s what to know if you want to make it yourself.
- Tomatoes must hold their own against the texture of the cod. Chefs look for meaty varieties such as roma or cherry.
- Salted cod stores for about a year, but chefs must plan ahead: prep requires soaking the fish in water for up to 48 hours to remove the salt.
- Olives vary according to the dish, but one that packs a flavourful punch is the Arbequina, a small olive from which the best Spanish oils are pressed.
- Cava, the Catalan sparkling wine, is more than an aperitif or celebratory drink; it can be consumed throughout the meal, from appetizer to dessert.