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Vegetarian/Vegan Menu


In Tablao Flamenco Cordobes we want to offer our gastronomic experience to all our clients, regardless of their dietary needs or choices.

We offer our vegetarian and vegan visitors the chance to try a broad selection of the our best delicacies so that they can enjoy of their tour through Spanish gastronomy. The underlined dishes have animal-derived products and are only for vegetarian customers.


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 ). 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. 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

Juices Cocktail with citric and red berries foam.

Starters served on the table

Selected olives with rosemary from Catalonia. (CATALUNYA)
Manchegan Cheese cubes with dates and strawberries crocant. (LA MANCHA)
Dipping Andalusia vegetables pot with chickpeas cream and eatable sand (ANDALUCIA)


Cold dishes


Pintxo of Spanish Omelette and Padrón bell peppers (EUSKADI)

Pintxo of Blue Cheese, pistachio sand, nuts and apricots (EUSKADI)

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



Salads and appetizers

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

Antiox berries salad with goat cheese and varied seeds. (ASTURIAS)
Avocado and tomato salad with corn tortillas (CANARIAS)

Fresh seasonal vegetables, delicious with Romescu sauce (CATALUNYA)



Gazpacho with cherry tomatoes skewer and basil oil. (ANDALUCIA)


Hot Dishes


Vegetables Paella  (MURCIA)

Barcelona style cannelloni with sun-sun-dried tomatoes. (CATALUNYA)




Potato gratin with cheese and vegetables. (ASTURIAS)
Seasonal vegetables sautée with Catalan Romesco sauce (CATALUNYA)
Steamed basmati rice with cinnamon and cardamom (INTERNATIONAL)



Paper cornet of Churros with hot chocolate (MADRID) *Served by waiters

Chocolate fountain with fruit and sweets

Varied ice-cream with toppings

Miniature macarons 

Mini Muffins filled with chocolate or toffe
Nuts brownie 

Berries and cream cake
Canarian banana fritter with chocolate (CANARIAS)

Catalan Seasonal fruit (CATALUNYA)
Homemade chocolate truffles


Included drinks

Red wine “Castell de Brugués para Tablao Flamenco Cordobes”

White wine “Castell de Brugués”

Rosée wine “Castell de Brugués”

Draft Beer


Cold drinks


Nespresso Coffee selection

Teas selection

(All included drinks are free and unlimited, but we 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.