The small establishment Matria, in Jerez, has managed to capture international attention, being praised by The Times for its focus on "maternal cuisine." Chef Mario Gómez prepares creative tapas that reinterpret local classics, such as fried dogfish with a Thai touch or cured tuna with Mexican pico de gallo. The menu also includes cold soups with hints of amontillado sherry.
David Ripalda, co-owner and sommelier, highlights the restaurant's warm reception, especially from diners from Great Britain and the United States, who leave excellent reviews. On weekends, the venue fills with local patrons, who appreciate the gastronomic offering within the context of Jerez's gastronomic capital status this year.
“"Matria's concept is to recover recipes from mothers and grandmothers. Every day, a stew is made, which could be lentils or potatoes with cuttlefish, and in summer, salmorejo, ajo blanco, or gazpacho, always with Mario's personal, novel, and different touch."
Opened in May 2024 on Medina street, Matria was born from the friendship between Gómez, with experience in renowned restaurants, and Ripalda, from the fresh produce distribution sector. The restaurant offers two tasting menus, 'Mamá Ana Mari' and 'Abuela Carme Luchi', with nine and twelve courses respectively, paired with wines from the province of Cádiz.
The selection of wines by the glass is another of its strong points, with around 120 references, including aged sherries. Dishes like slow-cooked eggs with pear, foie gras, and payoyo cheese, or red tuna tartare, are highly sought after. Creations such as the beef tongue tapa with Pedro Ximénez teriyaki and the tarantelo skewer also stand out.
Matria also organizes reverse pairing tasting sessions, seeking surprising combinations like "Jerez Oriental" or "Jerez Japan," which sell out quickly. The founders also successfully managed the 'Caseta de los Andaluces' at the Horse Fair, demonstrating the viability of offering fine dining at traditional events.
On its second anniversary, and coinciding with the Spanish Capital of Gastronomy, Matria celebrates a very positive balance. Recognition with a Solete from the Guía Repsol and the mention in The Times have been significant milestones. The restaurant emphasizes its commitment to local products, purchasing daily from neighborhood stores.
