The Royal Andalusian School of Equestrian Art in Jerez de la Frontera hosted the final act of 'Tastes of Andalucía', an event that showcased the region's culinary ability to connect and project itself globally. This gathering served as a grand finale to several days of culinary exchange between prominent international and Andalusian chefs, culminating in a lunch where each of the eight provinces of Andalusia presented its essence through a unique dish.
“"The gastronomy of the community is a way to connect and it is an indelible memory and a story they will keep forever."
The Minister of Tourism and External Andalusia, Arturo Bernal, emphasized the strategic and emotional value of this initiative, highlighting gastronomy as a vehicle for connection and a memorable experience. Alongside him, the mayor of Jerez de la Frontera, María José García-Pelayo, expressed gratitude for the city's selection as the closing venue, underscoring the importance of gastronomy in local identity and its international projection. Chef Paco Morales, from Noor Restaurant (three Michelin stars), stressed the need to “tell the story of our territory, the people who make it, and our way of looking at gastronomy,” referring to Andalusia as “the sleeping giant” now awakening thanks to collective efforts like this.
The day began with a Jerez-style welcome, including a small display by horsemen, and an outdoor cocktail featuring local products such as cheeses, ham, olives, tomatoes from the Cadiz garden, and wines from the Marco de Jerez. The highlight was the 16-hand lunch, with eight courses representing the culinary diversity of each province. Notable dishes included the pipirrana with Motril clams by Cristina Jiménez (Faralá Restaurant, Granada), the white prawn with smoked wild cow fat by Xanty Elías (Finca Alfoliz, Huelva), and the lobster and plum salpicón by Juan Luis Fernández (Cañabota, Seville).
Córdoba's representation came from Paco Morales with a pistachio curd, ice cream, quisquilla, and pumpkin oil. From Almería, José Álvarez (La Costa Restaurant) presented a seared chopito with spicy white cuttlefish soup and dried fig. Cádiz was represented by Juanlu Fernández (Lú Cocina y Alma) with a romerete and sautéed palo cortado. Jaén offered a retinta cow with vanilla by Pedro Sánchez (Bagá), and Málaga closed the menu with Benito Gómez (Bardal) and his mushrooms from the Serranía de Ronda, coffee, and pine nuts. This project, developed in collaboration with the Michelin Guide, has fostered valuable cultural and gastronomic exchange, solidifying Jerez, the Spanish Capital of Gastronomy 2026, as a global culinary benchmark.
