Chef Capper
SOPA Restaurant
SOPA Academy
SOPA Catering
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Introduction
1st Course “White Sangria” (RUEDA)
2nd Course “Jamon Bluefin Tuna” (CADIZ)
3rd Course “Tapas Amuse-Bouche”
4th Course Seaweed (GALICIA)
5th Course “Fideua” (VALENCIA)
6th Course “Dry-Aged Carabineros” (Almeria)
7th Course Paella (VALENCIA)
8th Course “Cannelloni” (NAVARRE)
9th Course “Goose Barnacle” (VIGO, GALICIA)
10th Course “Iberico Peninsula” (ANDALUCIA)
11th Course “Red Sangria” (MADRID)
12th Course “Crema Catalana” (BARCELONA)
Tasting and A La Carte
Seasonal Menus
Wine Paring
Blog
Contact
Internship/Recruitment
Reservation
Reservation by Line ID: @sopabkk
Reservation by Line ID: @sopabkk
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