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Grand Tasting Festival

 

 

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Grand Tasting Festival: Barcelona's most exquisite show

You are invited to embark in a tour through the most distinctive delicacies of every Spanish region

By the hand of our chef Mr. Jordi Narro and the kitchen of Tablao Flamenco Cordobes, enjoy a Gastronomic Tour by the past and present flavours of Spain Gastronomy.

Our gastronomic show takes place in our restaurant rooms with incredible views to Las Ramblas. The environment is unique as is authentic “Nazarí’s” decor handmade  and executed by the restorers of the Alhambra in Granada  (Napoleon Morillas And Carlos Lachica ).

Great Tasting Festival is a show for the senses. The visitors will travel around Spain's Gastronomy and we will invite them to go to the south to have an Andalusian Gazpacho, and to the north with some Basque Pintxos, to Galicia to taste their wonderful Pulpo a Feira (Octopus) or to  "La Puerta del Sol" in Madrid to taste some Churros with hot Chocolate. And of course, we cannot forget the world's famous Paella Valenciana, also included in this Spanish culinary feast.

Immerse yourself in the XIVth century Andalusia, in a unique venue with views to the bustling Las Ramblas.

This special tour is made of more than 40 different courses, with special emphasis in Rices and seafood noodles.

The Manchegan cheese cubes with dates and strawberries crocant of La Mancha, the Paper cornet of Seasoned Shark’s snack with Majorcan fresh lime mayonnaise from Andalusia, the Boletus croquettes from La Rioja served inside a fryer vat… 

Wander through our exhibition of delicacies, choose those that you crave, learn their origins, their roots, their tradition, ... Travel through Pintxos, Tapas, Raciones, Firsts, Seconds and Desserts through our most delicious geography until you arrive to the Tablao, where you will enjoy a truly authentic flamenco show.

 

 

Welcome Cocktail

Spanish Priorat wine Sangría with citric and red berries foam.
Juices Cocktail with citric and red berries foam.

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Starters served on the table

Selected olives with rosemary from Catalonia. (CATALUNYA)
Dipping Andalusia vegetables pot with chickpeas cream and eatable sand (ANDALUCIA)

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Iberian Ham and master slicer show

Extremadura Iberian Ham sliced by a master slicer served with “Pa amb tomàquet”(EXTREMADURA & CATALUNYA)

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Hot delicacies served by waiters

Paper cornet of Seasoned Shark’s snack from Cadiz with Majorcan fresh lime mayonnaise (CÁDIZ & BALEARIC)

Paper cornet of Churros with hot chocolate (MADRID)

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Cold dishes

Pintxos

Pintxo of Spanish Omelette and Padrón bell peppers (EUSKADI)

Pintxo of Tuna, egg and piquillo pepper(EUSKADI)

Pintxo of crab with prawns, corn and tomato (EUSKADI)

Pintxo of Falafel with mint chutney sauce and sun-dried tomatoes (EUSKADI)

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Salads and appetizers

Can of Spanish potato salad with frisée chicory and olive oil caviar (MADRID)

Can of Pulpo a Feira with La Vera paprika seasoning (GALICIA)

Seafood Salmagundiwith fresh prawns and vegetables (ALICANTE)

Avocado and tomato saladwith corn tortillas (CANARIAS)

Antiox berries saladwith goat cheese and varied seeds. (ASTURIAS)***

Skewers

Smoked salmon skewer with fresh seasonal fruits lime flavoring (CANTABRIA)

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Salmorejo Andaluz

Tomato Andalusian soup with jamon shavings and quail eggs bits***

Hot Dishes

Firsts

Seafood Paella(VALENCIA)

Vegetables Paella(MURCIA)

Barcelona style cannelloniwith sun-sun-dried tomatoes.(CATALUNYA)

Catalonia style macaroni, topped with bechamel sauce and chicken sausage (CATALUNYA)

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Meat

Roasted chicken with Catalan sauceand cinnamon fruit comfit. (CATALUNYA)

Veal with Priorat wine stew. (CATALUNYA)

Mini Spanish omelette with chicken  brochetteMediterranean species (MURCIA)

Catalan fresh sausage with sautéed white beans and baby green peppers(CATALUNYA)

Monalisa potato piewith meat, vegetables and legumes (ANDALUCIA)

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Fish

“Piquillo” bell peppersfilled with cod (NAVARRA)

White fish with orange sauce (VALENCIA)

Scallops of Santiago with citrus, shrimp, caviar and muslin of peppers (GALICIA)

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Garnish

Potato gratinwith cheese and vegetables.(ASTURIAS)
Steamed basmati ricewith cinnamon and cardamom (INTERNATIONAL)

Sauté courgettes with fresh Mediterranean herbs and Arbequina olive oil (MURCIA)

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Desserts

Cheese board: Urki, Pink Pepper, Goat Romero, Cheddar, Gouda...

Mini macarons Chocolate

Fondue Fountainwith fruits and sweets

Canarian banana fritter’swith chocolate (CANARIAS)

Catalan cream traditional catalan creme brulee, burnt at the time with Carquinyolis (CATALUNYA)

Berries andcream cake

Mini Muffinsfilled with chocolate or toffee

Homemade chocolate truffles

Grandma’s Spongecake

Assorted  homemade cakes

Fruit soupwith mind and lime aroma

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Included drinks

Red wine “Ermita de Brujes para

Tablao Cordobes Flamenco Barcelona”

White wine “Ermita de Burgués”

Draft Beer

Sangría

Cold drinks

Water

Nespresso Coffee selection

Teas selection

(All included drinks are free and unlimited, we also have a premium wine and spirits list)

 

Jordi Narro

He has worked with internationally known chefs such as Ferràn Adrià, in the famous El Bulli, Jean Luis Neichel or Joan Piqué. Recently, he has worked as well with Santi Santamaría in Santceloni or with Joan Roca, in El Celler de Can Roca, considered the best restaurant in the world in 2013 in the prestigious Restaurant Magazine and in second position in 2014. From April 2001 to 2008 he works as head chef in L'Univers Gastronòmic, in la Fira de Barcelona. In 2008 he opens the restaurant Nuclo as head chef, where he still works.

 

Scallops of Santiago with citrus, shrimp, caviar and muslin of peppers

Platos