Tast a La Rambla
The Tapas returns to La Rambla through the 5th Barcelona Gastronomy Week. Tablao Flamenco Cordobes participates in the Tapas Tast a La Rambla Competition with its Salmorejo Cordobes with Iberian stumbles, goat cheese snow and Arbequina olive oil caviar', a dish that seeks to transmit the spirit of the mythical flamenco space of Barcelona (founded in 1970 by the Adame family) and that can also be tasted on the menu that Tablao Flamenco Cordobes prepares daily for its public.
Salmorejo from Cordoba with Iberian stumbling blocks, goat cheese snow and caviar from arbequina olive oil
Gastronomic Tour Tablao Flamenco Cordobes
During this week, lovers of gastronomy and flamenco can visit Tablao Flamenco Cordobes to taste an irresistible tapa prepared, as well as its menu, by Jordi Narro. Our prestigious chef has collaborated with the haute cuisine of Ferrán Adrià, Jean Luis Neichel and Joan Piqué. In addition, he has made stages in the kitchens of Santi Santamaría and Joan Roca. The menu designed by Jordi Narro for the 45th Anniversary of Tablao Flamenco Cordobes is designed as an exciting Gastronomic Tour of traditional specialities through 44 dishes with special emphasis on paellas and rice dishes. The menu includes dishes from all over Spain, as well as gluten-free, halal, vegetarian and vegan options, among others. This gastronomic offer serves as an introduction to a prestigious flamenco Barcelona show that every day of the year is home to internationally renowned artists who share their art in an intimate way with the public.
The best tapas
From the 1st to the 10th of June, La Rambla becomes an authentic tapas route through the gastronomic offer included in the V Tapas Tast a La Rambla Contest. Next Thursday, June 7, the winning cover chosen by a professional jury will be published.
Tast a La Rambla offers, in addition to an endless number of gastronomic options, a series of activities for the public who come to La Rambla in the coming days. From Thursday onwards the gastronomic spaces will be open and from Friday onwards there will be complementary activities such as live music, workshops and talks on gastronomy, as well as photographic, design, architecture, video and activism exhibitions.