La Carbona: Sherry & Michelin Stars in Jerez
Nestled in the sun-drenched heart of Jerez de la Frontera, Andalusia’s sherry capital, La Carbona occupies a space that’s equal parts history lesson and love letter to the region’s viticultural soul. Housed within the restored 19th-century Bodegas González Byass – the legendary cellars where Fundador Brandy has been aging for over two centuries – the restaurant feels like stepping into a time capsule. Exposed brick walls, vaulted stone ceilings, and towering oak barrels (some dating back to the 1800s) create an intimate, almost subterranean cocoon, where the air hums with the faint, nutty aroma of oxidative sherries fermenting nearby. It’s not your typical white-tablecloth affair; instead, it’s a rustic-elegant haven that blends industrial heritage with modern refinement. Outside, the cobbled streets of Jerez whisper of flamenco rhythms and equestrian parades, but inside, time slows to the deliberate pour of a fino from a criadera. We opted for the crown jewel of the menu: the 7-course tasting extravaganza, meticulously paired with an exclusive selection from González Byass’s sherry portfolio and a digestif flourish from Fundador Brandy. At €150 per person (a steal for this caliber), it promised – and delivered – a narrative arc of flavors that danced between the bracing salinity of coastal Jerez and the opulent depth of its solera-aged treasures. Chef Israel Rodríguez, La Carbona’s visionary, channels Andalusian tradition through a contemporary lens, drawing from the bodega’s own larder of seasonal bounty. Each course arrived like a chapter in an unpublished novella, with the sherries acting as both chorus and counterpoint. Service, led by sommelier extraordinaire Ana Morales, was poetic: unobtrusive yet profoundly knowledgeable, with pairings explained in hushed tones that felt like sharing secrets over a late-night copita. The overture opened with Sardinas Ahumadas – lightly smoked sardines atop a confit of onions and piquillo peppers, their briny punch tempered by a velvety Tío Pepe Fino (González Byass’s crisp, almond-flecked icon). The sherry’s marine edge cut through the fish’s richness like a Moorish blade, evoking Jerez’s Atlantic proximity. Next, a playful Gazpacho de Tomate y Pimiento followed, chilled to perfection with a swirl of basil oil and fermented garlic. Paired with a rare La Guita Manzanilla (nutty and saline, with chamomile whispers), it was summer in a bowl – refreshing yet intellectually layered, the sherry’s flor notes mirroring the soup’s subtle umami. Transitioning to heartier terrain, the Pollo Asado con Confited Garlic arrived as a golden, herb-crusted half-bird, its skin crackling under the fork, juices mingling with roasted carrots and a jus laced with bay leaf. Here, the Equipo Navazos Amontillado (dry, oxidative, with hazelnut and orange zest) stepped in like a mischievous storyteller, its oxidative bite amplifying the poultry’s savoriness without overwhelming. Midway, a palate-cleansing interlude of Molletes de Aceite – fluffy olive oil bread bites with anchovy butter – bridged to the main act: Costillas de Ternera Glaseadas, slow-braised short ribs that melted into oblivion, glazed with a reduction of Pedro Ximénez and wild thyme. The bold, raisiny PX Sherry (a González Byass classic) was pure decadence, its caramel depth wrapping the beef in a sweet-savory embrace that lingered like a flamenco echo. Vegetarian diversions shone too, with Pimientos del Padrón and Ensalada de Tomate providing bright, peppery interludes, their pairings a zippy Viña AB (young, fruity) that popped with citrus acidity. The crescendo built to Queso de Cabra con Membrillo, a creamy goat cheese from the Sierra de Grazalema, offset by quince paste and toasted Marcona almonds – elevated by the Oloroso Royal, a nutty, spicy sherry that evoked leather-bound libraries and forgotten cellars. The finale? A whisper of elegance in Helado de Turrón, almond nougat ice cream drizzled with honey and pistachios, before the brandy encore: a velvety sip of Fundador Supremo, its vanilla-oak warmth cutting through the dessert’s sweetness like aged wisdom. At 40% ABV, it was the perfect denouement – contemplative, not cloying. The atmosphere – dimly lit, with live guitar strums on weekends and the occasional sherry tasting in adjacent rooms – fosters romance and reverie, ideal for anniversaries or solo reflections. At one Michelin star since 2022, it earns every accolade for innovation rooted in reverence. Reflecting on this journey, it’s clear that Spanish sherry and brandy are more than beverages—they are cultural treasures that embody centuries of heritage, craftsmanship, and innovation. Whether savored in historic cellars or paired with culinary excellence, these spirits continue to inspire and enchant enthusiasts around the world, carrying forward a legacy as vibrant and enduring as Andalusia itself. If you’re in Andalusia, detour here; it’s not just a meal, but a memory etched in sherry’s amber glow.
24 Hours In Madrid: Foodie’s Whirlwind Feast
We’re embarking on the González Byass Press Trip, curated by The Tourism Lab—24 immersive hours in Madrid, priming our palates before diving into the sherry and brandy heritage of González Byass, Harvey’s, and Fundador. Touch down with just one day to savor the city’s vibrant soul through exceptional cuisine. This isn’t a typical tour—it’s our exhilarating gastronomic journey across seven standout destinations: the timeless Chocolatería San Ginés for churros, a lively stop at Plaza Mayor beneath the iconic Tío Pepe sign, tapas delights at Mercado de San Miguel, an elevated lunch at Élkar on the 33rd floor, classic cocktails at Viva Madrid, and a refreshing close at Kala Greek Frozen Yogurt, with optional evening views from on high. Perfectly positioned in the historic center and business district (near Puerta del Sol, Gran Vía, and Paseo de la Castellana), these spots connect seamlessly via walks, metros, or quick taxis for an energizing, flavor-filled 24 hours. Get ready, food enthusiasts—Madrid’s culinary heights are calling us! Morning Kickoff: Sweet Start at Chocolatería San Ginés (9 AM – 11 AM) Kick off your adventure (or wrap up a late night—it’s open almost round-the-clock!) at this beloved 1894 gem hidden in Pasadizo de San Ginés, steps from Puerta del Sol. Indulge in crisp churros (or hearty porras) dunked in rich, pudding-like hot chocolate—a true Madrid essential. With marble tables and tiled charm, it’s a favorite for locals and visitors alike. Pro tip: The classic combo costs under €5 and provides the perfect fuel. Stroll 5 minutes west to Plaza Mayor next. Late Morning Highlight: Plaza Mayor Magic (11 AM – 11:30 AM) Pause in Madrid’s historic core at Plaza Mayor, a 17th-century masterpiece of arcades, frescoes, and energy. Capture the glowing Tío Pepe neon sign (a sherry icon since 1935) alongside the King Philip III statue. Enjoy street performers and a quick café con leche from a terrace—it’s free, fabulous for photos, and appetite-building. Head north 15 minutes on foot (or by metro/taxi) for more. Mid-Morning Grazing: Mercado de San Miguel (11:45 AM – 12:45 PM) Step into the elegant iron-and-glass haven of Mercado de San Miguel, a 1916 landmark turned premier food hall. Explore 30+ stalls brimming with Spanish gems: paper-thin jamón ibérico, calamari, olives of every kind, fresh oysters, regional cheeses, paella nibbles, and vermouth pours. Keep it light with calamares bocata or croquetas (€15-25). Vibrant yet top-quality—stand and savor. Then, taxi 10 minutes north along Gran Vía to soar upward. Sky-High Lunch: Élkar Excellence (1 PM – 3:30 PM) Ascend to the 33rd floor of Torre Emperador Castellana (over 160m up—Spain’s highest restaurant!) for Élkar’s “Gastronomía de Altura.” Panoramic windows reveal stunning 360° vistas of the Sierra, Bernabéu, and cityscape. Chef Fran Vicente’s Mediterranean menu dazzles: Parmesan mousse with pesto, premium bellota ham, pistachio ajo blanco with tuna and Jerez pearls, sea bass with beurre blanc and caviar, Ibérico presa with demi-glace and kumquat, or the exquisite Tarta Ópera. Enhance with Fundador infusions or cellar wines. Choose the executive menu or à la carte; book ahead. Sophisticated and inspiring—taxi 15 minutes south afterward. Early Afternoon Aperitivo: Viva Madrid (4 PM – 7 PM) Dive into Barrio de las Letras at Viva Madrid, a 1856 tavern reborn with flair by mixologist Diego Cabrera. Vintage tiles meet ‘20s tango ambiance as jazz hums in the background. Sip gin classics or try the standout Honey Moon cocktail—Pisco 1615 blended with spiced liquor, elderflower, lemon juice, and a whisper of smoked orange tree honey that adds a delightful, aromatic sweetness. Pair with upscale tapas such as truffle croquetas or vermouth olives. It’s the ideal relaxed aperitivo spot to unwind. Evening Finale: Kala Greek Frozen Yogurt (7 PM Onward) End on a fresh note at Kala on Calle de las Huertas: authentic Greek yogurt in creamy pistachio or fruit bases, topped with compote, berries, or crunch. Probiotic and portion-packed—perfect for strolling or bench-sitting. For night owls: Revisit San Ginés or taxi to Élkar’s bar for starry views and cocktails. In just 24 hours, experience Madrid’s core: timeless treats, plaza charm, market buzz, elevated feasts with Fundador elegance, spirited tapas, and cool refreshment. Arrive eager, depart delighted—¡Buen provecho! These gems glow anytime in this vibrant city, day or night.