Tablao Flamenco Cordobes

Tablao Flamenco Cordobés is a legendary tablao in the heart of Barcelona, founded more than half a century ago by a family of artists who brought their deepest love of flamenco to the project. Located in the always vibrant and picturesque Rambla, the venue close to all the points of interest of the Catalan capital.

In the Tablao Flamenco Cordobés the public has an invitation to see the best artists of the Spanish flamenco scene, sharing their art on the same stage where famous figures such as Farruco or Camarón de la Isla have performed. The venue, inspired by the Alhambra and decorated by the restorers of the famous palace in Granada, is a perfect setting for flamenco performances full of passion, energy and creative freedom.

Tablao Flamenco Cordobés invites you to combine the artistic experience with the gastronomic, discovering the treasures of Spanish and Catalan cuisine through a journey of over 40 dishes prepared by the chef. The separation of the restaurant and the performance hall allows for an authentic journey of the five senses without interruptions, guaranteeing a genuine connection with every detail for the soul and the palate.

Program and cast

For shows starting at 19:15, dinner is served at 18:00. For shows starting at 21:00, dinner is served at 19:30. For shows starting at 22:30, dinner is served at 21:00.

The "Gran Festival Degustación" ("Grand Tasting Festival") is a gastronomic journey through the regional cuisine of Spain. Starters are served at the table while the dinner is served buffet style.

Welcome cocktail:

-Spanish Priorat wine Sangría with citric and red berries foam.

-Juice cocktail with citric and red berries foam.

Iberian ham:

-Cone of Iberian ham with breadsticks (EXTREMDURA AND CATALUÑA)

Starters served at the table:

-Chof Oliva (Olive oil spherification with citrus fruits) (CATALUÑA)

-Patatas bravas served in a mini fryer (MADRID)

-Paper cornet of Seasoned Shark’s snack from Cadiz with Majorcan fresh lime mayonnaise (CÁDIZ & BALEARIC)

Pintxos:

-Pintxo of Spanish Omelette and Padrón bell peppers (EUSKADI)

-Pintxo of crab with prawns, corn and tomato (EUSKADI)

-Pintxo of falafel with mint chutney sauce and sun-dried tomatoes (EUSKADI)

Salads and Appetizers:

-Sausages in cava with Mediterranean herbs (CATALUÑA)

-Can of Pulpo a Feira with La Vera paprika seasoning (GALICIA)

-Tuna empanada (GALICIA)

-Cod salad with olives, fennel and orange (ANDALUCIA)

-Canarian avocado and tomato salad with corn dippers (CANARIAS)

-Antiox berries salad with goat cheese and varied seeds. (ASTURIAS)

-Mozarabic-style cous cous salad with vegetables and mint (ANDALUSIA)

-Traditional table of Catalan sausages (CATALUÑA)

-Hummus (ANDALUSIA)

-Mussels gratin with fennel bechamel and white wine (GALICIA)

-Sauteed breadcrumbs with chorizo, ham and grapes (ANDALUCIA)

-Mini potato mortar with all i oli, caviar and quail egg (CATALUÑA)

-Flamenco vegan chorizo tapa with Moorish spices and emulsion of fresh spring herbs (EXTREMADURA)

Skewers:

-Chicken skewer with Mediterranean spices covered with potatoes (MURCIA)

-Salmorejo and Gazpacho:

-Salmorejo with ham shavings and quail egg pieces (ANDALUCIA)

-Vegetarian salmorejo (ANDALUSIA)

-Velvety watermelon gazpacho with basil oil (ANDALUCIA)

Hot Dishes:

-Valencian Paella with vegetables, chicken and seafood (VALENCIA)

-Barcelona style cannelloni with spinach and sun-dried tomatoes. (CATALUNYA)

-Barcelona style macaroni topped with bechamel sauce and chicken sausage (CATALUNYA)

-Seafood fideua with all i oli sauce (CATALUÑA)

-Catalan style chicken with plums and dried apricots (CATALUÑA)

-Spanish chickpea stew with prawns and clams

-Trintxat de la Cerdanya (CATALUÑA)

Meat:

-Ox cheek with red wine (CASTILLA Y LEÓN)

Fish:

-Marinaded sardines

-White fish with orange sauce (VALENCIA)

-Salmon with ratatouille, olives and basil emulsion

Garnish:

-Steamed basmati rice with cinnamon and cardamom (INTERNATIONAL)

-Vegetables braised in virgin olive oil

Desserts:

-Varied Cheese Board; Urki, apricot, scythe, pink pepper, goat cheese with rosemary, cheddar, gouda.

-Paper cornet of Churros with hot chocolate (MADRID)

-Canarian banana fritter with chocolate (CANARIAS)

-Chocolate fondue fountain with fruit and sweets

-Berries and cream cake

-Homemade chocolate truffles

-Assorted homemade cakes

-Assorted seasonal fruits (CATALUNYA)

-Homemade chocolate brownies

-Apple compote

-Rice pudding with cinnamon

-Assortment of sweets

-Pomegranate with Moscatel

-Homemade cup cakes

-Nubes

-Horchata

Drinks:

-Drinks are included during the dinner service: 

-Red wine “Castell de Brugués para Tablao Flamenco Cordobes”

-White wine “Castell de Brugués”

-Rosée wine “Castell de Brugués”

-Draft Beer

-Sangría

-Cold drinks

Water

-Selection of Nespresso Coffee selection

-Selection of Teas

Includes 1 drink per person during the show: cava (sparkling wine) or sangria; (or non-alcoholic drink)