CORRAL DE LA MORERÍA’S GASTRONOMIC RESTAURANT LAUNCHES COMPÁS, ITS NEW MENU FOR THE 2026 SEASON
The Michelin-starred gastronomic restaurant, awarded three Repsol Suns and led by chef David García, opens its eighth season with Compás, a proposal that pays tribute to the tempos and rhythms of music.
- For David García, chef at Corral de la Morería: “It is an engaging menu, inspired more by meaningful moments and personal experiences than by recipes, where music sets the rhythm of each dish. It represents a further step in the gastronomic evolution I have developed at Corral de la Morería, and I have very good feelings about the result.”
- The experience is further enhanced by the world’s most prestigious sherry wine cellar, created and curated by Juan Manuel del Rey, which accompanies the new menu with two pairing options specially designed to harmonize each creation.
- In 2026, Corral de la Morería celebrates seven decades of excellence and passion. A restaurant unlike any other in the world, a global temple of flamenco and gastronomy.
Madrid, February 4, 2026 – In the year of its 70th anniversary, the gastronomic restaurant at Corral de la Morería—an international benchmark for the art of flamenco and haute gastronomy—opens its new season with a new menu by chef David García. A creation that pays tribute to compás, that magical word used by flamenco artists to define the rhythmic framework that structures each of their creations—and one that is also deeply present in David García’s inspiration and creative process.
On this occasion, García, who leads the kitchen of the “Cathedral of Flamenco,” has drawn inspiration from meaningful moments and personal experiences rather than from recipes. The menu is born from special situations the chef has lived in recent years, always keeping his origins, his personal history, and his unique experiences at Corral de la Morería very much in mind. True to his style, the sea and marine products continue to play a central role—an influence that has accompanied him since the very beginning of his career.
Among the standout dishes is the Crispy Kokotxa Pintxo, which allows him to “step outside the usual script” and pay homage to the deeply rooted Spanish tradition of going from bar to bar—sharing, socializing, and enjoying food and drink together. By nature, the chef acknowledges that he “always turns to the sea,” an inclination that is also reflected in his grilled langoustine with green sauce.
The dish Mussels, Vizcaína Sauce, Pickles offers an interpretation of the iconic vizcaína sauce from his native region. Puchero Flamenco, in David’s own words, “is the result of the nights I have spent in the homes of artists in Jerez, where a mother or grandmother would prepare a gypsy-style stew, with fennel as one of the ingredients that gives this very special dish its character.”
In the meat section, the pigeon—one of the gastronomic restaurant’s signature classics—is presented this year with almond, palo cortado sherry, and cocoa, a combination that brings elegance and depth to the dish.
With Tocino de cielo, Aged Jerez Vinegars, David explains: “It is another tribute to the south, to that dessert created in Jerez decades ago using the egg yolks left over after clarifying wines with the whites. The yolks were taken to convents, where they were mixed with sugar, giving rise to this sweet that, over time, has become one of the great symbols of traditional Spanish pastry. The aged Jerez vinegar finishes—or takes center stage in, depending on how you look at it—a dish that I believe will surprise the diner.”
Juan Manuel del Rey, co-owner and head sommelier responsible for Corral de la Morería’s unique wine cellar, is also an Ambassador of Spanish Wines and a recipient of the National Gastronomy Prize for Best Front-of-House Management, awarded by the Royal Academy of Gastronomy. For this menu, he has conceived two special pairings, guided by the emotions evoked by David García’s dishes. The first features white, sparkling, red, and sweet wines, showcasing outstanding national and international references. The second is composed exclusively of Andalusian fortified wines—primarily from Jerez and Montilla—including some century-old bottles that can only be found here. A proposal that allows guests to delve deeply into these wines, reaching levels capable of generating truly unique emotions.
COMPÁS MENU
CRISPY KOKOTXA PINTXO
GRILLED LANGOUSTINE, GREEN SAUCE
SQUID TAGLIATELLE, BABY SQUID CONSOMMÉ
MUSSELS, VIZCAÍA SAUCE, PICKLES
SEA BASS. LEMON PIL PIL
PUCHERO FLAMENCO
PIGEON, ALMOND, COCOA
TOCINO DE CIELO
INTXAURSALSA
Price: 105,00 €
Premium pairing 9 wines: 155,00€
Super Premium paring 9 wines: 255,00€
(Prices including I.V.A)
In the culinary sphere, the gastronomic restaurant at Corral de la Morería has established itself as an unparalleled benchmark. Basque chef David García leads both the menu of the tablao’s restaurant and the exclusive tasting menu of the Gastronómico, which features just four tables. The experience is built upon three fundamental pillars: haute cuisine with Basque roots, a unique wine cellar specializing in sherry wines, and a flamenco tablao considered truly unmatched.
The world’s most important sherry wine cellar
The restaurant boasts an exceptional wine cellar, curated by Juanma del Rey, featuring more than 1,300 references of Andalusian fortified wines—primarily from the Jerez region—many of which are no longer available. This selection is complemented by over 1,000 references from wine regions around the world, making Corral de la Morería the restaurant with the most important fortified wine list in the world.
The passion of Juanma del Rey—National Gastronomy Award recipient and accredited educator of the Jerez Regulatory Council—has resulted in a truly unique cellar. At Corral de la Morería, he offers an outstanding oenological experience, with different pairing options designed to harmonize David García’s menus, some of them truly unrepeatable, featuring Jerez wines that have since disappeared.
About David García
Although his life initially seemed destined for the stage, fate ultimately led David García to the kitchen. Born in Bilbao, he began his career at his family’s restaurant, Támesis, and trained at the EIDE Hospitality School in Santurtzi. His education continued alongside great masters such as Martín Berasategui, with whom he honed technique and discipline, and through formative experiences at landmark restaurants including El Bulli and Nerúa, located in the Guggenheim Museum Bilbao, where he played a key role in the kitchen.
In 2014, he took on the position of head chef at Álbora in Madrid, a period during which he earned a Michelin star. Two years later, he joined Corral de la Morería, a singular venue where haute cuisine enters into dialogue with the art of flamenco. Since then, he has consolidated the restaurant’s recognition with a Michelin star and, in 2023, its third Repsol Sun.
About Corral de la Morería
Corral de la Morería was founded by Manuel del Rey, a man deeply devoted to culture, the arts, and flamenco, who on May 20, 1956, decided to create the modern format of the flamenco tablao, giving it the name Corral de la Morería. He began contacting the finest artists across Spain, determined to present flamenco—at that time—as a major art form. His vision succeeded in attracting Madrid’s audiences, who filled Corral de la Morería night after night, turning it into one of the capital’s key cultural landmarks.
From Pastora Imperio to Blanca del Rey, Corral de la Morería has welcomed and launched figures such as Antonio Gades, La Chunga, Fosforito, María Albaicín, Isabel Pantoja, Los del Río, Lucero Tena, Serranito, Fernanda de Utrera, Bernarda de Utrera, Manuela Vargas, El Güito, Mario Maya, La Paquera de Jerez, Lola Greco, Javier Barón, Diego el Cigala, Arcángel, Antonio Canales, and an endless list that encompasses many of the most important flamenco artists of recent decades.
Over the course of seven decades, its stage has been the setting for many of the most memorable chapters in the history of flamenco. Milestones include the presentation of Entre dos Aguas by Paco de Lucía, the debut and professional breakthrough of Isabel Pantoja, the intoxicating nights of Sabicas during his visits to Spain, and the creation of the now-legendary soleá del mantón by Blanca del Rey herself.
Blanca del Rey, owner and artistic director, is regarded as one of the most important dancers and choreographers in the history of flamenco. Among many accolades, she has received the National Flamenco Award, the Gold Medal for Merit in the Fine Arts—presented by Their Majesties the King and Queen of Spain—and the Medal of Madrid, awarded by the city’s mayor, José Luis Martínez-Almeida.
Considered the Cathedral of Flamenco in Spain, Corral de la Morería is the only flamenco tablao in the world to hold a Michelin star, in addition to three Repsol Suns, placing it at the very pinnacle of Spanish gastronomy.
These honors are joined by numerous awards received in recent years, including Best Restaurant of the Year in Madrid, Best Flamenco Tablao in the World, and Most Innovative Restaurant by the Madrid Academy of Gastronomy; the 2018 National Gastronomy Prize for Best Front-of-House Management; and the Conde de los Andes Award for Best Artistic Creator Related to Gastronomy, granted in 2018 by the Royal Academy of Gastronomy. It has also been distinguished as “More Than a Restaurant” by Guía Metrópoli and named Best Restaurant of the Year in Madrid by Guía Macarfi.
Corral de la Morería has become a global benchmark, as confirmed by The New York Times, which placed it first on its list of cultural and gastronomic icons of Madrid, alongside landmarks such as the Museo del Prado, the Museo Reina Sofía, and the Royal Palace of Madrid. It is the most-watched flamenco show in history, with more than five million spectators over these seven decades. A place unlike any other in the world, uniting art and gastronomy at the highest level—the stage that has presented more artists and more of the most important figures in the history of flamenco, and which this year celebrates its 70th anniversary.
EVERYTHING YOU NEED TO KNOW
Address: C/ Morería, 17 · 28005 Madrid
Phone: +34 91 365 84 46 · +34 91 365 11 37
Corral de la Morería Gastronomic
Thursday, Friday & Saturday: 8:00 pm – 12:00 am
Tablao and Tablao Restaurant
Sunday to Thursday
Dinner: 5:30 pm, 6:00 pm and 6:30 pm
First show: 7:30 pm
Dinner: 9:10 pm · Second show: 9:30 pm
Friday and Saturday
Dinner: 6:00 pm, 6:30 pm & 7:00 pm
First show: 8:00 pm
Dinner: 9:45 pm · Second show: 10:55 pm
PRESS CONTACT
For interview requests, features, inquiries, or proposals, please do not hesitate to contact us.
Marijú Avilés
+34 627 05 34 86
