Corral de la Morería was started by Manuel del Rey in 1956 and is the most known tablao (a performance space exclusively for flamenco) in the world.
Throughout its history, this flamenco show has witnessed the performances of some of the finest professionals of this discipline, including: PastoraImperio, La Chunga, María Albaicín, El Güito, Mario Maya, Manuela Vargas, Lucero Tena, Isabel Pantoja, Antonio Gades and Blanca del Rey, not to mention an endless number of singers, guitarists and dancers.
The location is privileged, as it is right in Madrid's center, next to the Royal Palace in the main historic quarters of the city. Its decoration, with Arabic corbels and streetlamps dating from the 18th and 19th centuries, recreate a setting reminiscent of the original tablao flamenco itself, taking you back in time.
Considered the 'Cathedral of Flamenco Art of Spain', this establishment is frequently visited by well-known celebrities visiting Madrid, therefore don't be surprised should you find yourself seated near the King of Spain, government presidents or other famous international artists.
The show lasts for approximately 1 hour and is composed of 9 artists that will perform: Two leading male flamenco dancers, a leading female flamenco dancer, three flamenco singers and two guitarists. The show has been designed and choreographed by the artistic director Blanca del Rey, winner of the National Flamenco Award.
First dish: (to choose)
Roasted vine tomato Stuffed with Baby Squid Accompanied by Squid Ink Risotto Topped with Idiazábal Cheese
Coca (puff pastry base filled) with Escalibada (roast aubergine, onion and pepper) and goats cheese with a rosemary flavoured Romesco sauce
Second dish: (to choose)
Salmon with a citrus sauce and vegetables - choose from 'sous-vide' cooking (very succulent) or baked (traditional)
Free-range chicken with Parmentier and port sauce
Five textures of chocolate
Selection Corral de la Morería wine (1/2 bottle per person) / mineral water
“Huerto Cordobés” seasonal soft vegetables and a Salmorejo dip (a traditional creamed tomato dip from the Andalusian city of Cordoba)
Creamy chestnut soup with stewed pheasant and foie gras ravioli
Third dish: (to choose)
Cod loin in a smoky autumn vegetable sauce
Roasted wild sea bass on truffled spring onions, grapefruit and fried caper emulsion
Fourth dish: (to choose)
Pigeon in two cooking styles with soft buckwheat risotto
Rack of Pré-Salé lamb with pumpkin puree and rustic potatoes (seashore grazed lamb, a more elegant and tender meat, we recommend eating 'medium-rare')
Caramelized French toast made with fresh milk and served with banana ice-cream (brioche or brioche bread soaked in fresh milk, caramelized and served with banana ice cream)
“Selection Corral de la Morería” wine (1/2 bottle per person) red wine D.O.Ca. Rioja or white wine D.O. Rueda