And More has successfully scaled from a conceptual journey of travel and gastronomy into a physical "MVP" space that is already broadening its scope. Its methodology focuses on "experimental" synergy between food and wine, creating a unique "third space" that is neither just a bar nor just a restaurant. Results are seen in the changing perceptions of their guests, who often arrive skeptical of natural wine and leave as informed advocates. The project's success is measured by its ability to facilitate direct connections between consumers and niche producers, such as guests visiting winemakers in person after a tasting. It continues to evolve as a vital node in Barcelona’s sustainable gastronomy ecosystem.