Fast rising restaurant duo Karlos Ponte and Jacob Brink Lauridsen invite Peruvian Superstar Chef Diego Muñoz to create a serie of collaboration dinners at their Latin fine dining hotspot in the heart of Copenhagen.

4 nights exclusive.

Wednesday 27th, Thursday 28th, Friday 29th, Saturday 30th of April.


TALLER (pronounced “tal-yer”) serves high quality food with its roots in the Venezuelan kitchen, this is why the restaurant has a Spanish name. The name – TALLER – means “workshop”, and the idea of the kitchen as a workshop is crucial for the way food is prepared and served at this dining diamond.

Here, creation should be understood as artisan as well as poetic creation. The idea of Taller as a workshop indicates a relationship between poetry and craftsmanship, as food is not only seen as the result of solid craftsmanship, but also as the fruits of poetic exertions.

At TALLER, the process of cooking is thereby seen as closely related to more traditional art forms: the creation of food is not different in kind from the sculptor’s creation of the sculpture or the painter’s creation of the painting.




A workshop should also be seen as a place for exploration. This is true for Taller’s kitchen, where they play with both new and traditional culinary techniques, possibilities and combinations.

As well as for the guest, who explores new cultures through new flavours. This is where we reach one of the most fascinating aspects of food: through local produce it’s possible to travel to different cultures throughout the world.

The kitchen at TALLER is run by high rising chef Karlos Pontes who’s cooking is widely praised, internationally latest in Forbes with the alluring superlatives: “inventive, fun, foreign, tantalizing, clever and utterly delicious.”

Tallers’ cuisine is based on the Venezuelan kitchen, which is as diverse and fascinating as the Venezuelan landscape, with its Caribbean shores, dense Amazonian jungle, vast grassy plains and the towering Andes. Venezuela is a cultural kaleidoscope. This is reflected in the country’s food with its nuanced range of flavours.




Widely renown as one of the world’s most talented and creative chefs, Diego Muñoz flawlessly executes a complex layering of flavors with extreme attention to detail with an innovative and clean style.

Until very recent Executive Chef at the world renowned Astrid y Gastón at Casa Moreyra in Lima, Peru, since 2012, where he led the restaurant from #42 to current #14 on The World’s 50 Best Restaurants List and #3 of best Latin American restaurants.

This January Diego Muñoz announced his departure from Astrid y Gastón, instead to devote his 2016 to culinary exploration, adventure and limited time-based projects around the world, with the highest possible culinary value in a melting pot of different cuisines and cultures, and in that way create the formula of the culinary DNA for his future restaurant to be.

During a highly concentrated 2016 Chef Muñoz explores Europe, the Americas, Asia and the Middle East. Read more about this in The New York Times.



This is your chance to experience not only TALLER’s highly delicate translation of Venezuelan cooking, based mostly on Nordic ingredients into the surroundings of Inner Copenhagen, but also to see how high rising Chef Karlos Ponte works with a kitchen defined by Muñoz.

The Peruvian Superstar’s main style is known to be a high elaborated and experimental storytelling through Peruvian history; a cuisine that throughout recent years has allured diners from all parts of the world to his kitchen in Lima.

Come taste!



What: Pontes-Muñoz Collaboration Dinner

When: Wednesday 27th, Thursday 28th, Friday 29th, Saturday 30th of April

Where: TALLER, Tordenskjoldsgade 11, 1055 Copenhagen K

Reservations: +45 72 14 08 71 info@restaurant-taller.dk

For press inquiries please contact Kristian Brask Thomsen at:




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The diplomacy speaks to a strong network of 500 journalists, bloggers and writers, as well as 2000+ luxury diners around the globe.


Hungry for more? Read more about TALLER here.