A Spanish dessert staple — flan is custard made with eggs, milk, and sugar, then turned out of its mold to reveal a shimmering top and creamy interior. García's version is smooth as silk, with caramel that's not too sweet. A restful finish after savoury courses.
Tips from diners
Pair with a glass of Moscatel — the sweetness complements the caramel and the fortified wine brings nuttiness.
A Spanish classic executed with precision. Béchamel enriched with premium jamón ibérico is chilled, breaded, and fried until the exterior is burnished and crisp while the inside flows with ham flavour and cream. Comfort food refined — each bite is a moment of joy.
Tips from diners
These pair beautifully with a Fino Sherry — ask the sommelier for a recommendation from the 1200+ bottle cellar. The saltiness of ham and the dry nuttiness of Fino create harmony.
Chef García reimagines summer gazpacho with Basque sensibility. The soup is silken — tomatoes, cucumber, olive oil, bread — but is refined through ham quality and technique. Cherry tomato garnish brings colour and fresh acidity. A refreshing opener that grounds the menu in Spanish tradition.
Tips from diners
Order the Soleá Menu (€49.95) to start — it includes gazpacho, a main, and dessert. Perfect for sampling the kitchen's approach without overcommitting.
García's Basque heritage shines here. Local seafood is seared simply, then paired with a Basque-style sauce: peppers, onions, cider, and patience. The sauce is silken and complex — no cream, just technique. The fish (often turbot, hake, or sole) stays tender and pure.
Tips from diners
Ask your server what seafood arrived today — Corral changes proteins daily based on market availability. The freshest option is always the best choice.
From the Basque Country comes one of Spain's greatest contributions to world cuisine — the txuleta, a thick-cut rib or sirloin steak. García sources premium beef and grills it hard and fast, leaving the crust charred and the interior rare. Finished with fleur de sel. No sauce needed — the beef speaks for itself.
Tips from diners
Share the txuleta — it's meant for two. Ask for it medium-rare unless you prefer otherwise. The flavour is pure beef, so temperature matters.
Corral de la Morería opened in 1956 and remains the only flamenco tablao in the world with a Michelin star (awarded 2019, renewed 2024). The owner is a legendary choreographer and balancer in flamenco history. Chef David García oversees the gastronomy — his menus draw on Basque roots while celebrating Spanish seasonality. The wine cellar houses 1200+ Sherries, curated by sommelier David Ayuso. Diners choose: the Tablao Restaurant (with live show) or Gastronómico (intimate 8-seat tasting room, no flamenco).
Choose between Tablao Restaurant (large, with live flamenco show included, dinner 17:30-23:00/00:00) or Gastronómico (intimate 8-seat tasting room, quieter, menu only, no show). Reservations are essential. Show tickets are separate from food costs.
Five tasting menus available: Soleá (€49.95), Alegrías (€65.95), Tasting Menu (€79.95), Taranto Vegan (€59.95), and Bulerías Gluten-Free (€65.95). Food and flamenco are equally important — arrive early to soak in the atmosphere.
The flamenco show is world-class — balancers and singers are professionals, not tourist attractions. The Tablao experience is part Spanish performance art, part dinner theatre. It's not stuffy; it's joyous.
The wine cellar is a destination — 1200+ Sherries are on the list, many rare. Ask sommelier David Ayuso for a vertical tasting or a pairing strategy. Sherry (Fino, Amontillado, Palo Cortado, Oloroso) pairs brilliantly with Spanish cuisine.
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