Host Pete Evans is on the road in Madrid with two of the city’s rising star chefs, Benjamin Bensoussan and Manuel Berganza. The trio creates a delectable feast in one of the most coveted Madrid rooftop restaurants, Picalagartos Sky Bar. Before the cooking begins, Pete, Ben, and Manuel head to an ecological farm on the outskirts of Madrid, and then make a stop at the famed restaurant Cinco Jotas, where Pete learns the right way to carve a Jamón Ibérico (Iberian ham). Back at Manuel’s restaurant, NuBel, the chefs cook up delectable Ceps Tatin, a Whole Roasted Suckling Pig, plus other mouthwatering local dishes—all to be enjoyed by guests at a spectacular Spanish rooftop feast.