Restaurant

A staunch defender of organic produce, controlled cultivation and good raw materials, his cooking features Basque roots and stands out for its broths, bases and gravies, made using high-quality, natural products.

A passion for cooking is ingrained in the DNA of this chef and Bilbao native. David García began learning the secrets of the kitchen before he was even 18, working at his family’s restaurant Tamenis. García went on to study at EIDE hospitality and tourism school in Santurtzi and, thanks to this experience, he was able to train with great culinary masters such as Martín Berasategui. He also spent time at El Bulli and Mugaritz, while more recently, before his move to Madrid, he developed his cooking at the Michelin-starred restaurant Nerua, located at the Guggenheim Museum in Bilbao.

First arriving in Madrid to open the restaurant Álbora, his next step was joining Corral de la Morería’s gastronomic project as head chef.

Taking a new step forward in his professional career, García is looking to transform his cooking into a new experience that inundates all the senses.

As he explains, ‘Bringing the world’s best flamenco tablao together with the world of haute cuisine is a great idea; it’s pure emotion in all senses of the word Flamenco is universal and Corral de la Morería is a one-of-a-kind place in the world. For anyone wants to experience the best flamenco tablao and gourmet cuisine, this is the place to go. The flamenco programme created by Blanca del Rey each week at Corral de la Morería is the highest level there is; it’s pure emotion, just like my cooking. There’s no better meeting point between the two.’

When it was founded in 1956, Corral de la Morería opened with a contemporary haute cuisine concept, with dishes such as caviar, lobster thermidor, bouillabaisse all featured on the menu. In recent years, it has continued evolving with renowned chefs such as Jose Luis Estevan (Lágrimas Negras) and Salvador Brugués (worldwide expert in sous-vide cooking). Now, it benefits from the culinary expertise of David García, who brought Corral de la Morería one Michelin star and three Repsol suns, among other important acknowledgements.

Corral de la Morería has two dining areas for presenting its culinary creations. Its unique restaurant, Restaurante Corral de la Morería, is where the chef creates a very personal culinary proposal designed exclusively for four tables (in this case, bookings are only taken for dinner or with the optional possibility of attending the flamenco show scheduled for that night in the premium area of the tablao). Meanwhile, Restaurante Tablao is the restaurant where the stage is located, where you can enjoy a unique experience, also under David García’s culinary management, as well as the show at what is considered the world’s best flamenco tablao.

Corral de la Morería also has one of the most complete wine cellars in Spain, with a wine list featuring a special section with over 1,000 different sherry wines, including a part dedicated to old bottles, making it the world’s most important sherry wine list.