Last Thursday, Javier Muñoz, chef of the restaurant La Carboná (1 Repsol Sun), and Juan Viu, from Mare (1 Michelin star and 1 Repsol Sun), collaborated in a show cooking at La Carboná. This event, part of the 'Andalusian Cooking Tour Gusto del Sur', demonstrated the quality of high cuisine in the province of Cádiz, using products from brands such as Montesierra, Herpac, Panadería Artesana Obando, Frutos Secos San Blas, Hacienda Guzmán, and Saladitos.
The chefs designed a menu that combined local products with a pairing of Andalusian wines. The offering included dishes such as olive water, prawns with ajoblanco, sardine soup, squid toffee, creamy Iberian pork secret rice, and red tuna tarantelo, alongside suckling lamb. Each dish was paired with fortified and still wines from the region, including Fino Muy Viejo Don Zoilo, El Muelle de Olaso white wine, and Tesalia red wine.
The 'Andalusian Cooking Tour Gusto del Sur' circuit, promoted by the agri-food cluster LANDALUZ and the Junta de Andalucía, aims to highlight Andalusian products and the region's high gastronomy. After stops in Almería, Huelva, Córdoba, and Seville, the event in Jerez is a key stop before continuing through other provinces and concluding in Madrid.
The tour seeks to merge high cuisine with the promotion of local products, forming part of the 'Andalucía Cocina' project. The next stop will be in Málaga on July 2nd, followed by Granada and Jaén. The event will culminate on November 5th in Madrid with an eight-hand dining experience at the restaurant El Campero, bringing together chefs with multiple Michelin stars and Repsol Suns.
“"The province of Cádiz is a step ahead in haute cuisine, due to the quality of its products and its chefs."
