The kitchen serves a Basque-rooted haute cuisine that chef David García calls cocina de raíz, built on carefully made broths, stocks and juices and produce from controlled, ecological growing. The cellar is a destination in itself, with more than 1,300 references built around Andalusia's fortified wines.

The gastronomic room brought Michelin-level cooking into one of Madrid's most famous addresses. Chef David García, who had already won a star at Álbora, took over its kitchen, and the restaurant has held a Michelin star since 2019. The Guía Repsol added three Soles in 2023, and the room remains deliberately tiny: four tables, never more than eight guests a night.

The family's cooking roots run deeper than the tablao: before Corral de la Morería, Manuel del Rey's family ran Riscal, a restaurant with its own place in Madrid's dining history. The house calls today's gastronomic room one of the smallest haute-cuisine restaurants in Europe, and 2026 is Corral de la Morería's 70th anniversary year.

Corral de la Morería opened in 1956, founded by Manuel del Rey, who came from a Madrid family of restaurateurs. Its stage has hosted a roll call of flamenco history, from Pastora Imperio and Antonio Gades to La Chunga, Lucero Tena and Mario Maya; Paco de Lucía presented Entre dos aguas there, and Isabel Pantoja made her professional debut on it. It features in the travel book 1,000 Places to See Before You Die.

The artistic direction belongs to Blanca del Rey, one of flamenco's great choreographers and bailaoras and a holder of the Medalla de Oro al Mérito de las Bellas Artes. The tablao stages a show every night of the week, with a programme that changes completely each week and brings the leading figures of flamenco today to a stage seen at close range.

García calls his cooking cocina de raíz, root cooking: Basque-rooted haute cuisine built on broths, stocks and juices made from first-rate natural products, and on organic produce. It is served as a single menu, Menú Compás, at €105 per person with VAT included. Compás, the flamenco word for rhythm and time, launched for the 2026 season as a menu built around the tempo of music, with the sea at its centre. It runs to nine courses: a crisp kokotxa pintxo, grilled langoustine with salsa verde, squid 'tagliatelle' in a baby-squid consommé, mussels with Biscayne sauce and pickles, sea bass with lemon pil pil, a 'flamenco' puchero, pigeon with almond and Palo Cortado, tocino de cielo with aged vinegars, and to finish, intxaursalsa, the Basque walnut cream.

Two optional pairings of nine wines each go with it, both designed by Juan Manuel del Rey around what each dish makes him feel: Premium, at €155, moves through white, sparkling, red and sweet wines, while Súper Premium, at €255, is poured entirely from Andalusia's fortified wines, mostly Jerez and Montilla, including century-old bottles. The gastronomic menu is separate from the tablao's own dinner menus, which are served to show-goers in the main room.

Sherry is the heart of the cellar, which holds more than 1,300 references and is run by Juan Manuel del Rey, a list the house describes as the most important Jerez wine list in the world. The nine-wine pairings draw on it, making this one of the best places in Madrid to explore the full range of sherry styles alongside a tasting menu.

The gastronomic restaurant serves dinner only, every day of the week, with sittings at 20:00, 20:30, 21:00 and 21:30. It can be booked for dinner on its own, or combined with access to the flamenco show in the Premium area of the tablao, so the tasting menu and the performance can share an evening.

Reservations are made online on Corral de la Morería's own website. The nearest metro stations are La Latina and Ópera.