Tablao Cordobés - flamenco show and exquisite buffet

• Professional flamenco show with names known in the flamenco scene and above-average talented young artists.
• Duration about 70 minutes.
• The shows change every 2-3 months.
• Show with dinner: welcome cocktail and high-quality buffet with over 60 specialties
• Show with drink: a drink from a selection of cold drinks, beer, wine and sangria, as well as soft drinks
• In the last 10 minutes of the show you will have the opportunity to take pictures

Information & booking

• Welcome drink: Sangria with citrus fruits, wine from Priorat and berry fruit foam, cocktail made of different juices with berry fruit foam
• Starters: Selected olives with rosemary (CATALUNYA); vegetables with eatable flowers and eatable sand (ANDALUCIA); Iberian Ham cut in front of the guests by a professional cutter and ham expert; Paper cornet with fresh marinated shark with lime mayonnaise (Cádiz and Balears); warm churros with home made hot chocolate (Madrid);
• Cold dishes: Skewer with homemade tortilla and peppers "Padron" (pimientos del padrón, Basque Country); Skewer with tuna, egg and peppers Piquillo (pimientos del piquillo, Basque Country); Skewer with falafel mint chutney and dried tomatoes (Basque Country).
• Salads or small appetizers: Russian salad, endive salad and oil caviar (Madrid); octopus flavored with peppers (Pimentón de la Vera, Galicia); Seafood salad with shrimp mayonnaise and salmon roe (Galicia); Antiox salad with berries, goat cheese and seeds ( Asturias); Avocado salad with tomatoes; corn cookies as a side dish (Canary Islands); Cheese plate with various cheese (Urki cheese, dried apricots, pink pepper, goat cheese with rosemary, Chedar, Gouda); seasonal vegetables with Romesco sauce (Catalonia)
• Skewers: flavored with smoked salmon and seasonal fruit with lime (Cantabria)
• Gazpacho: with skewer of cherry tomatoes and basil oil (Andalusia)
• Hot meals presented as a tasting buffet:
  Valencian Seafood Paella (Valencia)
  Vegetable paella with pepper (Pimenton de la Vera) and olive oil (Extremadura)
  Catalan cannelloni with spinach and sun-dried tomatoes (Catalonia)
  Catalan macaroni au gratin with bechamel sauce and poultry sausage (Catalonia)
  Meat: Chicken roulade with candied fruit with cinnamon and Catalan sauce (Catalonia)
  Veal with Priorat wine (Catalonia)
  Turkey ossobuco with vegetables and saffron potatoes (La Mancha)
  Fish: Catalan style baked cod with garlic cream sauce
  Ratatouille with fresh salmon and basil oil (Murcia)
  Gaudí mullet with vegetable mosaic (Catalonia)
  Side dishes: potato gratin with cheese and vegetables (Asturias)
  Roasted vegetables of the season with herbs and homemade Romesco sauce (Catalonia)
  Basmati and Jasmine rice with cardamom and cinnamon (International)
  Desserts: Miniature macarons, chocolate fondue with fruit and sweets, Canarian banana puffs with chocolate, Traditional Catalan cream with burnt caramel layer (Crema Catalana) with Carquinyolis (almond biscotti), berry cake with cream, ice cream in different flavors, miniature muffins filled with chocolate or caramel, homemade chocolate truffles, grandmother's sponge cake.
• Beverages: red wine Ermita de Brugués for Tablao Flamenco Cordobés, white wine Ermita de Brugués draft beer, sangria, soft drinks, coffee, tea selection (all inclusive)