The evening at ARCA begins with a sequence of petiscos that bridge the Atlantic and the Alps, introducing a sophisticated fusion where Portuguese heritage meets contemporary Swiss precision in Zurich. A standout progression features slow-roasted pork belly, its skin rendered to a crystalline crackling that shatters to reveal layers of unctuous, melt-in-the-mouth fat. This is followed by a deconstructed fish stew, where the essence of the sea is concentrated into a silken, emulsified broth that carries the exotic, warming aroma of star anise and charred citrus. The journey continues with a tartare of striped sea bass, seared momentarily on the skin to provide a smoky contrast to the cool, lime-cured flesh. Each course is a deliberate exploration of temperature and acidity, utilizing modern techniques like vacuum-compression to intensify the flavors of seasonal botanicals. The experience culminates in a dessert of avocado ice cream, where the fruitโs natural fattiness is balanced by a brittle cocoa tuile.