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Since Shakespeare’s day, Jerez de la Frontera has been renowned for its sherries. Now, they are served alongside a food culture that has really come into its own.
If Falstaff once regaled sherry as bringing good ‘humor’, today he would no doubt wax lyrical about the wonderful mix of Andaluz flavours meeting contemporary creativity in the city.
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From Michelin-star restaurants to spit and sawdust ‘tabancos’, the ancient city’s exceptional food and wine have rightly earned it the title of Spain’s Gastronomy Capital, this year.
Jerez is the place to go for a delicious meal, whether it’s a gourmet experience or a charming local tapa.
These are the top dining and drinking experiences in the city.
Loving Lu – the local stars
The Lu restaurant in Jerez is the best place to dine. It has two Michelin stars and offers an experience that’s unmatched.
The door is unassuming, but behind it you will find a funky and vibrant interior that reminds of Studio 64 New York.
The two tasting menus will take you on a culinary journey of Andalucia, as you watch the dishes being prepared in front of your eyes. The chefs prepare classics such as omelettes and gazpacho in an open kitchen.
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The Olive Press praised the reinventions of these historic dishes: using French recipes and Huelva sourced seafood, they created things such as a blue fin tuna sandwich in one bite.
One of the most intriguing parts of the meal focused on Spain’s 19th century Gañanías, the lodgings that rural workers stayed in, ate in and centered their social lives around.
This meant re-creating five traditional dishes with a modern twist.
We had the wine pairing experience which featured an ‘orange wine’ made from the local Palomino Fino grape. There was a new wine for each course – including a wonderful ‘Mosto’, which is exclusive to Lu, poured from a ceramic flask.
Well worthy of note was the wooden trolley that came out with a feast of home-made organic bread and delicious butter delivered from Normandy weekly and mixed with Lu’s own ‘secret’ ingredients. It serves as the best example of how chef Juanlu Fernandez – or Lu for short – has transformed traditional dishes into flavour packed bombshells.
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Lu was inspired to cook by his grandmother. Her recipe is used to make the sauce for the restaurant’s dish of pork.
Our pastry chef for the night, Patri, explained that the ‘mandarins from this citrus-themed course are taken from Lu’s very own back garden’.
After this sweet course is finished, the diners will be rewarded with a tower made up of pastries, truffles, and sponges.
Before we left the restaurant, we were given postcards with detailed descriptions of each course. It was a nice memento to remember a memorable meal.
Mantua won its only and so far first star in 2019 – we’ve heard a lot of great things about it. Next time, we will.
Israel Ramos is a Jerez native who trained in Cadiz.
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Tapas heaven
Lu may steal the spotlight, but the many tapas bars in the city shine as brightly these days.
Take Arima Gastrobar in a charming street with cobblestones, which was opened in 2024 by Alejandro Bazan & Mariana Sanches. The restaurant serves quality food made with fresh ingredients. It offers tapas, sharing plates and other dishes.
Anchovies were delicious on toasted Brioche. Pavlova, as a dessert, is also a big hit.
Arima’s extensive wine menu includes Jerez’s famed sherries, which are a hit.
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Aje Bar is located nearby. Javier Vadillo opened it recently after spending 10 years in the Basque Country.
Pickled foods, fermented jams and salted salmon are made and displayed on site.
These ingredients, when combined with fresh produce and other delicious ingredients, create a delightful plate that can be shared between friends.
Albarize en las Venas offers a great selection of local wines and snacks.
The staff at the wine shop are friendly and knowledgeable about the many wines they offer.
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Night owls
Tabanco el Pasaje has served wine since 1925 and is a perfect place for those looking for entertainment in the evening.
All ages can enjoy the venue’s flamenco performances and older viewers can try its sherry and ‘Mosto’.
A red flag hangs outside the bar during ‘Mosto’ season so if spotted it’s the best time of year to head inside and try the traditional drink.
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