• SEOUL

    SEOUL

    OCTOBER 25-28, 2017
    FOUR SEASONS HOTEL SEOUL, SOUTH KOREA

  • MUMBAI

    MUMBAI

    NOV 30 - DEC 3, 2017
    THE TAJ MAHAL PALACE, MUMBAI, INDIA

  • ZURICH

    ZURICH

    ZURICH, FEBRUARY 6, 2018
    BANANA CITY HOTEL, WINTERTHUR, SWITZERLAND

  • COPENHAGEN

    COPENHAGEN

    COPENHAGEN, MARCH 18-20, 2018
    @ FOODEXPO FAIR

  • DÜSSELDORF

    DÜSSELDORF

    MAY 22, 2018

  • NEW YORK

    NEW YORK

    NEW YORK, JUNE 24-26, 2018
    @ FANCY FOOD SHOW

  • SEOUL

    SEOUL

    OCTOBER 25-28, 2017
    FOUR SEASONS HOTEL SEOUL, SOUTH KOREA

  • MUMBAI

    MUMBAI

    NOV 30 - DEC 3, 2017
    THE TAJ MAHAL PALACE, MUMBAI, INDIA

  • ZURICH

    ZURICH

    ZURICH, FEBRUARY 6, 2018
    BANANA CITY HOTEL, WINTERTHUR, SWITZERLAND

  • COPENHAGEN

    COPENHAGEN

    COPENHAGEN, MARCH 18-20, 2018
    @ FOODEXPO FAIR

  • DÜSSELDORF

    DÜSSELDORF

    MAY 22, 2018

  • NEW YORK

    NEW YORK

    NEW YORK, JUNE 24-26, 2018
    @ FANCY FOOD SHOW

Extravaganza Tapas

Extravaganza Tapas Show is devoted to traditional Galician cuisine. Legendary chefs and food writers, its wine vendors and restaurant owners go for the “real” tapas experience at SPANISH GOURMET EXTRAVAGANZA.

At Extravaganza Tapas, attendees will find a place where the atmosphere is convivial and will be able to sample an intricate wide range of tapas, from casual to eclectic made with the finest Galician ingredients, all perfectly paired alongside a glass or two of fine wine and cocktails.

CHEF BENI COUSO
stars CHEF BENI COUSO
Beni Couso, known as a cook cooks, runs the Taberna Patouro, a place where tradition and new culinary trends go hand in hand and blend just right.

Benigno Couso Prado, received his training at the School of Hospitality in Lugo. In Lugar de Pascuais, and by the hand of Diego Lopez, Beni learned the most traditional and homely made Galician cuisine.

Determined to strengthen his professional learning, he went to Barcelona to study a master's degree in Creative Cuisine. He combined studies with work in Ribelino's, a restaurant by then very fashionable fusing drinks with haute cuisine.

At that time, and being son of innkeepers, he clearly wanted to open his own business. He finally saw this dream come true in February 2014, inaugurating Taberna Patouro in Vigo. A different place, where you can find a small vegetable "market " in the dining room and a trough of bread, in addition to its open kitchen in sight of the customer, without gimmicks.