Corral de la Morería was started by Manuel del Rey in 1956 and is the most known tablao (a performance space exclusively for flamenco) in the world.
Throughout its history, this flamenco show has witnessed the performances of some of the finest professionals of this discipline, including: PastoraImperio, La Chunga, María Albaicín, El Güito, Mario Maya, Manuela Vargas, Lucero Tena, Isabel Pantoja, Antonio Gades and Blanca del Rey, not to mention an endless number of singers, guitarists and dancers.
The location is privileged, as it is right in Madrid's center, next to the Royal Palace in the main historic quarters of the city. Its decoration, with Arabic corbels and streetlamps dating from the 18th and 19th centuries, recreate a setting reminiscent of the original tablao flamenco itself, taking you back in time.
Considered the 'Cathedral of Flamenco Art of Spain', this establishment is frequently visited by well-known celebrities visiting Madrid, therefore don't be surprised should you find yourself seated near the King of Spain, government presidents or other famous international artists.
The show lasts for approximately 1 hour and is composed of 9 artists that will perform: Two leading male flamenco dancers, a leading female flamenco dancer, three flamenco singers and two guitarists. The show has been designed and choreographed by the artistic director Blanca del Rey, winner of the National Flamenco Award.
Show and Dinner
First dish: Roasted vine tomato stuffed with baby squid risotto topped with idiazábal cheese or coca with escalivada (smoky grilled vegetables), goat cheese and a rosemary flavoured romesco sauce
Second dish: Salmon with citrus sauces and vegetables (choose sous-vide cooking or baked) or free range chicken with parmentier and port sauce
Dessert: Five textures chocolate cake
Beverages: Corral de la Morería wine selection (1/2 bottle per person), mineral wat
Show and Gourmet Dinner
First dish: Seasonal soft vegetables with a salmorejo dip (traditional creamed tomato dip)
Second dish: Scallop carpaccio with tomato tartare, dates and a cold garlic and almond soup with coconut milk.
Third dish: Cod loin in a smoky autumn vegetable sauce or roasted wild sea bass on truffled spring onions, grapefruit and fried caper emulsion
Fourth dish: Pigeon in two cooking styles with soft buckwheat risotto or rack of pré-salé lamb with pumpkin purée and rustic potatoes
Dessert: Caramelised French toast made with fresh milk and served with banana ice cream
Beverages: Wine selection Corral de la Morería (1/2 bottle per person), mineral water