The Cordoban establishment, known for its gastronomic quality, will move its kitchen to the banks of the Guadalquivir River to offer attendees a unique experience. For four days, visitors will be able to pair the prestigious wines of the Montilla-Moriles designation of origin with a selection of dishes prepared by chef Antonio Jiménez and his team.

The menu designed by Taberna La Montillana for this edition of the tasting will include a dozen succulent options. Among them, highlights include the Gilda matrimonio de Santoña, the classic Salmorejo Cordobés, and the Cured sheep cheese from the Sierra de Córdoba.

In addition, diners can enjoy specialties such as the Acorn-fed Iberian salchichón from Valle De Los Pedroches, the Special chicharrones from Cádiz, and the “Aliñao” tomato with tuna belly and spring onion. The offer will be completed with fried dishes such as Fried crystal shrimp with wood-roasted peppers, Fried choco, and Fried calamari.

For lovers of intense flavors, the menu will include Very brave potatoes and an innovative Iberian pulled pork montadito, smoked cheese, and kimchi mayonnaise. The emblematic Flamenquín Cordobés, a representative dish of local gastronomy, could not be missing from the proposal.