Our chef
David
García

A staunch defender of organic produce, controlled cultivation and good raw materials, his cooking features Basque roots and stands out for its broths, bases and gravies, made using high-quality, natural products.

A passion for cooking is ingrained in the DNA of this chef and Bilbao native. David García began learning the secrets of the kitchen before he was even 18, working at his family’s restaurant Tamenis. García went on to study at EIDE hospitality and tourism school in Santurtzi and, thanks to this experience, he was able to train with great culinary masters such as Martín Berasategui. He also spent time at El Bulli and Mugaritz, while more recently, before his move to Madrid, he developed his cooking at the Michelin-starred restaurant Nerua, located at the Guggenheim Museum in Bilbao.

First arriving in Madrid to open the restaurant Álbora, his next step was joining Corral de la Morería’s gastronomic project as head chef.

Taking a new step forward in his professional career, García is looking to transform his cooking into a new experience that inundates all the senses.

As he explains, ‘Bringing the world’s best flamenco tablao together with the world of haute cuisine is a great idea; it’s pure emotion in all senses of the word Flamenco is universal and Corral de la Morería is a one-of-a-kind place in the world. For anyone wants to experience the best flamenco tablao and gourmet cuisine, this is the place to go. The flamenco programme created by Blanca del Rey each week at Corral de la Morería is the highest level there is; it’s pure emotion, just like my cooking. There’s no better meeting point between the two.’

Restaurant Carte

STARTERS Euros (€)

Acorn-fed Iberian Ham “Selection Corral de la Morería” 29.50
Scallop Carpaccio with Tomato Tartar, Dates, and Coconut Ajoblanco 19.50
Vegetable Ravioli with Lobster, Sprouts and Mini Vegetables 26.50
Beef Carpaccio, Seasoned Sauteed Mushrooms with Mushroom Emulsion 19.50
Grilled Tomato Stuffed with Baby Squid with Squid Ink Risotto and Idiazábal Cheese 18.50
Natural Vegetables with Crispy Iberian Ham and Smoked Potato Soup 17.90
Cordovan Garden “Seasonal Vegetable Dip and Salmorejo” 18.70
Coca Escalibada, Goat Cheese and Romesco with the Aroma of Rosemary 18.90
Corral Egg Yolk at 63º on Old Clothes, Carrot Cream and its Cooked Broth from Madrid 19.10

FISH Euros (€)

Cod Loin with Grilled Smoked Spring Vegetable Sauce 29.50
Wild Sea Bass with Stewed Onion and Toasted Smoked Iberian with Grapefruit Emulsion and Fried Capers 33.70
Salmon, Crunchy Corn Croquettes and Sweet Potato Cream with Cooked Wheat Semolina 23.90
Roasted Hake Accompanied with a Slightly Spicy Tuber Puree and Mushroom Acidulated Broth 26.50

MEATS Euros (€)

Two-Cooked Pigeon with Soft Buckwheat Risotto 33.70
Crown of Lamb Pré-Salé with Pumpkin Puree and Roasted Potatoes 32.90
Mellow Veal, Sautéed Boletus and Mashed Potatoes 25.50
Free-range Chicken with Parmentier and Port Sauce 23.50
Roasted Veal Sirloin, Tomato and Tarragon Glazed Onion Flakes 32.50

DESSERTS AND SWEETS Euros (€)

Cheese Board with its Accompaniments 10.90
Fruit and Vegetable Soup with Apricot Sorbet 7.90
Caramelised French toast in fresh milk with banana ice cream 10.90
Childhood Memories (Milk, Cookies and Chocolate) 10.70
Deconstruction of Pina Colada with Carrot and Orange Cake 8.90
Vanilla Crème Brûlée with Tatin Apple and Raisin Ice Cream with Rum 10.50
Five Chocolate Textures 9.90

Menus

MORERÍA MENU

Roasted Tomato Stuffed with Baby Squid with Squid Ink Risotto and Idiazábal Cheese or,
Coca de Escalibada, Goat Cheese, Romesco with the Aroma of Rosemary
Salmon, Crunchy Corn Croquettes and Sweet Potato Cream with Cooked Wheat Semolina or,
Free-range Chicken with Parmentier and Port Sauce
Five Chocolate Textures
“Corral de la Morería Selection” Wine (1/2 bottle per person)
Red Crianza D.O.Ca. Rioja or Blanco D.O. Wheel
Mineral Water
Price: Menu 43.90 € + Show: 47.95 €

SOLEÁ MENU

Corral Egg Yolk at 63º on Old Clothes, Carrot Cream and its Caldito de Cocido Madrileño or, Vegetable Ravioli with Prawns, Sprouts and Mini Vegetables
Mellow Beef, Sautéed Boletus and Mashed Potatoes or, Roasted Hake with Tuber Puree and Mushroom and Lemon Consomme
Five Chocolate Textures
“Corral de la Morería Selection” Wine (1/2 bottle per person)
Red Crianza D.O.Ca. Rioja or Blanco D.O. Wheel
Mineral Water
Price: Menu 54.90 € + Show: 47.95 €

ALEGRÍAS MENU

Tartar of Ripe Tomatoes and Dates, Raw and Roasted White Asparagus with Coconut Ajoblanco
Roasted Wild Sea Bass on Truffled Chives, Grapefruit Emulsion and Fried Capers
Crown of Lamb Pré-Salé with Pumpkin Puree and Roasted Potatoes
Caramelised French Toast in Fresh Milk with Banana Ice Cream
“Corral de la Morería Selection” Wine (1/2 bottle per person)
Red Crianza D.O.Ca. Rioja or Blanco D.O. Wheel
Mineral Water
Price: Menu 65,90 € + Show: 47,95 €

DEGUSTACIÓN MENU

Cordovan Garden “Seasonal Vegetable Dip and Salmorejo”
Scallop Carpaccio with Tomato Tartar, Dates and Coconut Ajoblanco
Cod Loin with Grilled Smoked Spring Vegetable Sauce or, Wild Sea Bass with Stewed Chive and Toasted Smoked Iberian with Grapefruit Emulsion and, Fried Capers
Pigeon in Two Cookings with Soft Buckwheat Risotto or, Crown of Lamb Pré-Salé with Pumpkin Puree and Roasted Potatoes
Caramelised French Toast in Fresh Milk with Banana Ice Cream
“Corral de la Morería Selection” Wine (1/2 bottle per person)
Red Crianza D.O.Ca. Rioja or Blanco D.O. Wheel
Mineral Water
Price: Menu 73,90 € + Show: 47,95 €

Tapas

CLASSICS Euros (€)

  1/2 SERVING SERVING TAPA
Cordovan Garden “Seasonal Vegetable Dip and Salmorejo”     9,50
Iberico Bellota Ham “Selección Corral de la Morería” 14,00 26,85  

ABOUT BREAD Euros (€)

  1/2 SERVING SERVING TAPA
Cristal Bread with tomato, Iberico Bellota Ham and Virgin Olive Oil 9,00   5,00
Coca Escalibada, Goat Cheese, Romesco with the Aroma of Rosemary     6,00

WARMS Euros (€)

  1/2 SERVING SERVING TAPA
Eggplants with Honey 9,30   4,65
Potato Soup with Mushroom Ratatouille and Quail Egg     7,50
Corral Egg Yolk on Old Clothes, Carrot Cream and its Broth from Cocido Madrileño     8,50

SWEET TAPAS AND DESSERTS Euros (€)

  1/2 SERVING SERVING TAPA
Deconstruction of Pina Colada with Carrot and Orange Cake   8,75 4,35
Spanish Cheese Board with its Accompaniments   9,75 4,90

Gastronomy

When it was founded in 1956, Corral de la Morería opened with a contemporary haute cuisine concept, with dishes such as caviar, lobster thermidor, bouillabaisse all featured on the menu. In recent years, it has continued evolving with renowned chefs such as Jose Luis Estevan (Lágrimas Negras) and Salvador Brugués (worldwide expert in sous-vide cooking). Now, it benefits from the culinary expertise of David García, who brought Corral de la Morería one Michelin star and two Repsol suns, among other important acknowledgements.

Corral de la Morería has two dining areas for presenting its culinary creations. Its unique restaurant, Restaurante Corral de la Morería, is where the chef creates a very personal culinary proposal designed exclusively for four tables (in this case, bookings are only taken for dinner or with the optional possibility of attending the flamenco show scheduled for that night in the premium area of the tablao). Meanwhile, Restaurante Tablao is the restaurant where the stage is located, where you can enjoy a unique experience, also under David García’s culinary management, as well as the show at what is considered the world’s best flamenco tablao.

Corral de la Morería also has one of the most complete wine cellars in Spain, with a wine list featuring a special section with over 1,000 different sherry wines, including a part dedicated to old bottles, making it the world’s most important sherry wine list.