To coincide with this year’s Gastrofestival, the museum is offering a guided tour associated with the recipe book The Thyssen on your plate. This activity centres on various works in the collection which have inspired the chefs who participated in that publication, followed by a tasting of the dish invented by Tripea’s chef Roberto Martínez Foronda named Gala ceviche.

Martínez took the inspiration for his dish from Dalí’s painting Dream caused by the flight of a bee around a pomegranate one second before awakening. He chose this work “for its different elements, some of them relating to cookery, for its colours and for the figure of the naked Gala”, motifs that he has deconstructed and transformed into different culinary creations with a surprising result.