Flamenco show at Corral de la Morería in Madrid

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: Huerto Cordobés (seasonal soft vegetables) and a Salmorejo, or scallop carpaccio with tomatoes tartare, dates and cold garlic and, almond soup with coconut milk

Second dish: Salmon with smoked springtime vegetable sauce, or braised veal pie, sautéed boletus, and mashed potatoes

Dessert: Caramelised French Toast made with fresh milk and served with banana ice cream or five textures of chocolate

Beverages: Corral de la Morería wine selection (1/2 bottle per person), mineral water

Show and Gourmet Dinner

First dish: Huerto Cordobés (seasonal soft vegetables) and Salmorejo

Second dish: Scallop carpaccio with tomatoes tartare, dates, cold garlic and, almond soup with coconut milk

Third dish: Wild sea bass with creamy stewed spring onions and smoked Iberian bacon, accompanied by grapefruit emulsion and fried capers

Fourth dish: Rack of Pré-Salté lamb with pumpkin puree and rustic potatoes or braised veal pie, sautéed boletus and mashed potatoes or Pigeon in two cooking styles with soft buckwheat risotto

Dessert: Intxaursalsa or caramelized French toast made with fresh milk and served with banana ice cream

Beverages: Wine selection Corral de la Morería (1/2 per person), mineral water