Gastronomy: Ayuntamiento de Jerez - Página oficial

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Capital Gastronómica 2026Capital Gastronómica 2026

Gastronomy

 

[Translate to English:] Ciudad Vinícola

The Great Wine City: 3,000 Years of Wine Culture

Jerez was born facing its vineyards. Ever since Phoenician times, when wine was already being produced and traded, this land has nurtured distinctive wines that in turn, over the centuries, gave rise to the aging system of criaderas and soleras, the unique architecture of wineries that defines the city’s urban landscape and a surrounding rural landscape of albariza soil that not only gives shape to its economy, but also to its society, and cuisine.

Today, the Jerez-Xérès-Sherry and Manzanilla Denominations of Origin, together with Jerez Vinegar and Brandy de Jerez, sustain a leading agri-food and tourism ecosystem. Jerez does not merely live from wine - it lives with wine. The oldest Denomination of Origin in Spain it continues to modernize its regulatory framework under the watchful eye of a Regulating Council that oversees a thriving sector. At the end of 2024, 132 wineries were registered with the Regulating Council, of which 87 produce wine, 22 produce vinegar, and 23 produce brandy. In addition the Sherry Cask sector, the traditional seasoning of sherry casks for aging spirits, adds further value and promotes the brand internationally.

Our International Exhibition of Noble, Fortified, Liqueur and Special Sweet Wines, “Vinoble,” recorded a total of 10,000 visits from trade professionals and visitors from 16 countries at its most recent edition held in 2024. This represents outstanding international visibility, business opportunities, and reputation for the destination.

A unique and distinctive platform for promoting Jerez the Spanish Capital of Gastronomy.

[Translate to English:] mercado

From Farm to Table: local produce dominates

The countryside surrounding Jerez is much more than just an agricultural landscape, it is fertile territory that provides a natural larder for local cuisine. Its market gardens provide seasonal vegetables and greens, legumes, cereals, artisan cheeses and game meats that evoke rural tradition. Added to this are traditional cured meats and hearty stews, alongside the richness of the sea, with fish and seafood from the Bay of Cádiz completing this privileged larder.

From this direct bond between land and kitchen emerges a collection of recipes as varied as it is distinctive: berza jerezana, accompanied by its inseparable pringá; kidneys in sherry, with the unmistakable touch of Jerez wine; and the exquisite ajo de viña, once a dish of harvesters and farm workers, now elevated to the realms of haute cuisine. Each dish tells a story of proximity, respect for ingredients and a wa

 

[Translate to English:] La cocina gitana de Jerez

Gypsy Cuisine in Jerez: Origin, Memory, and Vitality

Gypsy cuisine is a flavourful, communal tradition rooted in resourcefulness, one that is now also championed by leading chefs. The historic presence of the Roma community in Jerez not only defines its artistic expression but has also shaped a distinctive culinary identity born in patios and communal houses. The emblem of this tradition is berza jerezana, or berza gitana, a hearty stew of legumes, seasonal vegetables, and pringá; a dish that has been elevated to the tables of restaurants and country eateries without losing its popular soul. In 2025, Jerez further strengthened this recognition in its cultural programming by highlighting the Roma community’s contribution to its culinary identity.

 

[Translate to English:] Alta cocina

Haute Cuisine: Stars that shine in Jerez

Contemporary excellence and creativity also find their highest expression in Jerez’s gastronomy. A hallmark of innovation and mastery is represented by establishments such as LÚ, Cocina y Alma, awarded two stars in the Michelin Guide 2025, where avant-garde cuisine engages in dialogue with tradition in a journey of flavours and emotions.

Neighbouring Mantúa also proudly maintains its Michelin star, offering a contemporary culinary narrative that combines heritage and local produce with refined technique and deep respect for Jerez’s identity. These and other gastronomic temples demonstrate that the region inspires high-level creativity without losing its connection to local ingredients, wine, and the roots that sustain it.

Each dish becomes a story that weaves together tradition and modernity, contributing to the consolidation of Jerez’s international gastronomic prestige.

[Translate to English:] Tabancos, Peñas y Mostos

Tabancos, Peñas and Mostos

No other Spanish city has such venues, originally created as places to simply sell sherry in bulk directly from the cask. Today, tabancos remain part of everyday culinary life, veritable temples where tapas, sherry, and flamenco come together, standing as a living emblem of our culture: sherry casks, brown paper, and flamenco. More than ever, Jerez is “the City of Tabancos.”

They are joined by the city’s flamenco peñas, structured around a permanent year-long cultural calendar that keeps this tradition alive.

 

[Translate to English:] Campiña de kilómetro 0: una despensa base de la cocina

Zero-Kilometre Food Produce: The Foundation of our Cuisine

Jerez is located in a region that produces nearly a quarter of the province’s agricultural output -  a key factor in understanding why the concept of “from farm to table” is not merely a slogan but represents an economic structure. A chain that culminates in our traditional commerce and in the Central Market, our “Plaza”, which celebrated its 140th anniversary in 2025. The kilometre zero of commercial activity, social life, and a showcase for seasonal produce. It also extends to the recently reopened Federico Mayo Market.

 

[Translate to English:] Gastronomía y Flamenco: un maridaje natural

Gastronomy and Flamenco: A Natural Pairing

The annual events calendar blends cuisine and rhythm throughout the year, not only in tabancos and peñas but also forming part of our traditional festivities.

The Grape Harvest Festival (featuring gastronomic events, tastings, wine routes, and performances), the Fiesta de la Bulería (which in 2025 paid tribute to the Roma community), and the Christmas Zambombas - declared an Asset of Cultural Interest - fill squares and streets as wine and traditional pastries such as pestiños are shared.

It is difficult to find a destination where gastronomy is so performative: eating, drinking, and sharing flamenco are part of the same civic ritual.

[Translate to English:] Recetario identitario: de jerezanas maneras

Signature Recipe Book: The Jerez Way

The traditional repertoire includes berza, kidneys in sherry, gazpacho, ajo de viña, menudo, pringá, cured meats, and products from the Bay and the Sierra of Cádiz. For those with a sweet tooth, the iconic tocino de cielo - a creation of Jerez - remains the star dessert in restaurants and pastry shops. All of it is naturally designed to be paired with finos, amontillados, olorosos, or palo cortado sherries.

 

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