Home / Kitchen & Cellar
Southern produce, southern cellar
The carte changes five times a year and the cellar barely leaves Andalusia. Here are the menus, the work with the producers, and the way we pour by the glass.
The kitchen
Produce of the south, technique without noise
The carte changes five times a year. Our chef works with thirty-one producers spread across the sierra of Huelva, the countryside around Jerez, the vega of the Guadalquivir and the fish market at Sanlúcar. The oil comes from a mill in Estepa that presses in the morning and delivers in the afternoon.
The kitchen leans on fire and on patience: stocks reduced for hours, line-caught fish cooked to the exact point, vegetables of the season we barely touch. If a dish needs explaining, it usually comes off the carte.
“Adding is not the hard part. The hard part is taking away and still having a dish.”
The cellar
Two hundred and eighty references, nearly all southern
The cellar occupies the vaulted basement, where the temperature barely moves three degrees across a year. We set ourselves one rule: tell the south of the peninsula before looking anywhere else.
The whole Jerez frame is here — fino en rama, thirty-year amontillados, palo cortados poured half a glass at a time. Beside them, reds from the sierra of Málaga, whites from the Cádiz coast, wines from Montilla and a small selection from the Portuguese Douro.
For guests who do not drink alcohol there is a parallel list: cold infusions of herbs from the garden, unfermented musts, seasonal kombucha and a non-alcoholic vermouth made in the house.