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Corral de la Morería: Flamenco Show & Dinner in Madrid

About the Event

Immerse yourself in the stunning architecture of Madrid's breathtaking Corral de la Morería, started by Manuel del Rey in 1956 and most known tablao flamenco in the world, for the ultimate concert set to awake your understanding of flamenco.
A rich and imaginative show, where light, costumes and choreography combine to offer the viewer wonderful a flamenco show to enjoy. Combine this experience with a michelin star awarded dinner and make this a night not to forget.


Highlights of the event
-Oldest and most famous flamenco institution in Madrid
-Only flamenco institution in the world awarded with a Michelin star
-On the list of 1,000 Places To See Before You Die

Practical Information

SOLEÁ MENU
Fresh Tomato, Watermelon, Saffron and Pine Nuts Soup
or
Our Smoked Cheesecake, Little Fried Tomatoes and Hints of Salted Seafood
Salmon with Smoked Springtime Vegetable Sauce
or
Roasted Iberian Pork Shoulder, Mushroom Duxelles Ravioli and Special Potato Cream
Caramelised French Toast Made With Fresh Milk and Served with Banana Ice Cream
or
Five Textures of Chocolate

ALEGRÍAS MENU
Fresh Tomato, Watermelon, Saffron and Pine Nuts Soup
Wild Sea Bass with Creamy Stewed Spring Onions and Smoked Iberian Bacon, Accompanied by Grapefruit Emulsion and Fried Capers
or
Salmon with Smoked Springtime Vegetable Sauce
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”
or
Braised Veal Pie, Sautéed Boletus and Mashed Potatoes
Caramelised French Toast Made With Fresh Milk and Served with Banana Ice Cream
or
Five Textures of Chocolate

TASTING MENU
Fresh Tomato, Watermelon, Saffron and Pine Nuts Soup
Scallop Carpaccio with Tomato Tartare, Dates and Cold Garlic
And Almond Soup with Coconut Milk
Wild Sea Bass with Creamy Stewed Spring Onions and Smoked Iberian Bacon,
Accompanied by Grapefruit Emulsion and Fried Capers
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”
or
Pigeon in Two Cooking Styles with Soft Buckwheat Risotto
Green Apple Souffle
or
Caramelised French Toast Made With Fresh Milk
and Served with Banana Ice Cream

TARANTO MENU (Vegan)
Fresh Tomato, Watermelon, Saffron and Pine Nuts Soup
Radish Carpaccio with Tomato Tartar, Dates and Chilled Almond and Coconut Soup
Sauteed Mushrooms, Roasted Red Onion Jus, and Chive Emulsion
Fruit and Vegetable Soup with Apricot Sorbet

BULERÍAS MENU (Gluten Free)
Sauteed Mushrooms, Free‐Range Egg Yolk,
and Roasted Red Onion Jus
Wild Sea Bass withCreamy Stewed Spring Onions and Smoked Iberian Bacon, Accompanied by Grapefruit Emulsion and Fried Capers
or
Charcoal Grilled Salmon, Smoked Leek Sauce, and Tender Cabbage Ragou
Crown of Pré-Salé Lamb with Cream of Pumpkin and Glazed Baby Carrots
or
Tender Veal, Sauteed Porcini Mushrooms and Pureed Potatoes.
The finest cuts of veal slow cooked for 72 hours.
It’s so tender you can eat it with a spoon.
Fruit and Vegetable Soup with Apricot Sorbet

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