Squid Stuffed with hake roe on tomato tartar and liquid sherry vinegar mayonnaise

The specialty of chef Fernando Córdoba comes from the locally grown products of the area and the seasonal market and, of course, when “local” means Cadiz, the ingredient factor becomes definitive. Fernando defines his cuisine as traditional but avoiding those ingredients he does not think are necessary. The chef’s advice for this recipe is “not missing or lacking anything” and “that the cooking time is short in order to achieve a healthier and balanced cuisine.

Pig cheek confit with red lard purée, pig’s ear and dried fruit

Chef Dani Garcia wants to transmit the essence of Andalusia through his dishes on all four sides. The recipe he proposes is a tribute to the Iberian pig that forms a big part of our culture, including “butter color”, typical of the south. According to García, pork jowls can only be compared to the aroma of a great white truffle.

Oysters on cream of cauliflower, cardoons with almonds and fennel

Julio Fernandez combines cutting edge techniques with seasonal and product oriented cuisine. The recipe suggests to us that the only recommendation to consider is to count on good quality oysters. The result is a plate full of temperature contrasts, textures and flavors. A refined dish proposed by this Chef, awarded with one Michelin Star.

Pistachio salmorejo with spider crab and king prawn tartar and iced passion fruit

To create a brilliant and updated recipe like Salmorejo out of a dish that dates back to the humble origins of 17th century cooking customs is nothing but commendable. Richard Alcayde presents his recipe without losing his Andalusian roots or his creative touch. A mixture of flavors and textures from a chef who has 13 years of experience in haute cuisine.

Fillets of mackerel with tuna mojama and red sauce

The best credentials of Casimiro Frigolet are working with imagination and affection: “you will only get a really tasteful dish if you put a little love on it.” In his recipe based on the excellent quality of mackerel fillets, Casimiro makes a simple sauce to highlight the taste of both mackerel and mojama -dried tuna-.

Bread from La Algaba

Pedro Giménez has dealt with stoves around the globe in order to take Andalusian cuisine out of its establishment. This is why he defines his work as an updated traditional cuisine. His recipe uses high quality local products while carefully watching the presentation of the dish. For the occasion, using pan de hogaza -rustic loafed bread- brings out great aroma and flavor.