You are invited to begin a Gastronomic Tour through the most distinctive recipes of each Spanish region. Thanks to our chef Mr. Jordi Narro and the kitchen of Tablao Cordobes Flamenco Barcelona, you will have the privilege to discover the past and present flavors of Spanish Gastronomy. Grand Tasting Festival is served in our restaurant of Tablao Cordobes Flamenco Barcelona with two dining rooms with beautiful views to Las Ramblas. Our unique environment is authentic Nasrid handmade décor, crafted by the official restorers of the Alhambra in Granada (Napoleón Morillas And Carlos Lachica). Great Tasting Festival is a show for the senses. You will travel through Spanish Gastronomy, going to the south to refresh yourself with an Andalusian Gazpacho, to the north for delicious Basque Pintxos, to Galicia to taste their world famous octopus or to the heart of Madrid to have some Churros with hot Chocolate. And, of course, you are invited to try one of the most typical dishes in Spain, the Paella Valenciana, also included in this Spanish culinary feast. Have dinner in the XIVth century Moorish Granada, in a singular venue watching the bustling Las Ramblas from your seat, in the same building that Tablao Cordobes Flamenco Barcelona. This gastronomic festival is composed of more than 40 different delicacies, with special emphasis in paellas. Try the cheese cubes with dates and strawberries crocant of La Mancha, the typical seasoned shark from Cádiz with Mallorca’s fresh lime mayonnaise, … Travel through Pintxos, Tapas, Raciones, Firsts, Seconds and Desserts; wander through our gourmet show, choose what you wish, learn their origins, their roots, their tradition, ... until you arrive to the Tablao, where you will enjoy a truly authentic flamenco Barcelona show.
Welcome Cocktail
Spanish Priorat wine Sangría with citric and red berries foam.
Juices Cocktail with citric and red berries foam.
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Starters served on the table
Selected olives with rosemary from Catalonia. (CATALUNYA)
Dipping Andalusia vegetables pot with chickpeas cream and eatable sand (ANDALUCIA)
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Iberian Ham and master slicer show
Extremadura Iberian Ham sliced by a master slicer served with “Pa amb tomàquet”(EXTREMADURA & CATALUNYA)
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Hot delicacies served by waiters
Paper cornet of Seasoned Shark’s snack from Cadiz with Majorcan fresh lime mayonnaise (CÁDIZ & BALEARIC)
Paper cornet of Churros with hot chocolate (MADRID)
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Cold dishes
Pintxos
Pintxo of Spanish Omelette and Padrón bell peppers (EUSKADI)
Pintxo of Tuna, egg and piquillo pepper (EUSKADI)
Pintxo of crab with prawns, corn and tomato (EUSKADI)
Pintxo of Falafel with mint chutney sauce and sun-dried tomatoes (EUSKADI)
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Salads and appetizers
Can of Spanish potato salad with frisée chicory and olive oil caviar (MADRID)
Can of Pulpo a Feira with La Vera paprika seasoning (GALICIA)
Seafood Salmagundi with fresh prawn’s mayonnaise and salmon caviar (ALICANTE)
Antiox berries salad with goat cheese and varied seeds. (ASTURIAS)
Avocado and tomato salad with corn tortillas (CANARIAS)
“Coca” with vegetables in olive oil with rosemary tapenade (CATALUNYA)
Cheese board; Urki, Pink Pepper, Goat Romero, Cheddar, Gouda...
Fresh seasonal vegetables, delicious with Romescu sauce (CATALUNYA)
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Skewers
Smoked salmon skewer with fresh seasonal fruits lime flavoring (CANTABRIA)
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Gazpacho
Gazpacho with cherry tomatoes skewer and basil oil. (ANDALUCIA)
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Hot Dishes
Seafood Paella (VALENCIA)
Vegetables Paella (MURCIA)
Barcelona style cannelloni with sun-sun-dried tomatoes. (CATALUNYA)
Catalonia style macaroni, topped with bechamel sauce and chicken sausage (CATALUNYA)
Monalisa potato pie with meat, vegetables and legumes (ANDALUCIA)
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Meat
Roasted chicken with Catalan sauce and cinnamon fruit comfit. (CATALUNYA)
Veal with Priorat wine stew. (CATALUNYA)
Ossobuco turkey with vegetables and potatoes seasoned with saffron from La Mancha (LA MANCHA)
Mini Spanish omelette with chicken brochette Mediterranean species (MURCIA)
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Fish
Cod gratin “a la catalana” with potatoes and garlic mousseline (CATALUNYA)
Ratatouille with fresh salmon and basil oil.
Favourites Antoni Gaudi’s red mullets with catalan vegetables mosaic. (CATALUNYA)
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Garnish
Potato gratin with cheese and vegetables. (ASTURIAS)
Seasonal vegetables sautée with Catalan Romesco sauce (CATALUNYA)
Steamed basmati rice with cinnamon and cardamom (INTERNATIONAL)
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Desserts
Mini macarons
Chocolate Fondue Fountain with fruits and sweets
Canarian banana fritter’s with chocolate (CANARIAS)
Catalan cream traditional catalan creme brulee, burnt at the time with Carquinyolis (CATALUNYA)
Berries and cream cake
Varied ice-cream
Mini Muffins filled with chocolate or toffe
Home made chocolate truffles
Biscuit “de la Abuela”
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Included drinks
Red wine “Ermita de Brujes para Tablao Cordobes Flamenco Barcelona”
White wine “Ermita de Burgués”
Draft Beer
Sangría
Cold drinks
Water
Nespresso Coffee selection
Teas selection
(All included drinks are free and unlimited, but we have a
premium wine and spirits list)
Jordi Narro
He has worked with internationally known chefs such as Ferràn Adrià, in the famous El Bulli, Jean Luis Neichel or Joan Piqué. Recently, he has worked as well with Santi Santamaría in Santceloni or with Joan Roca, in El Celler de Can Roca, considered the best restaurant in the world in 2013 in the prestigious Restaurant Magazine and in second position in 2014. From April 2001 to 2008 he works as head chef in L'Univers Gastronòmic, in la Fira de Barcelona. In 2008 he opens the restaurant Nuclo as head chef, where he still works.