I had been hearing so much about “sherry chef” Javier Muñoz Soto from various friends and colleagues that while in Jerez for Vinoble at the end of last May I convinced two friends to join me for lunch there. I was keen to try the place for myself as I had also been recommending it to clients who were visiting Jerez. And well, either we were unlucky and the chef was having an off day, or the place has been over-hyped. The other day I saw another friend praising her meal here on Twitter and I was dumbfounded. Then again she was with a VIP group visiting Jerez so perhaps they pulled out all the stops for them.
The restaurant itself was unexpectedly massive, with tall beamed ceilings, which felt less barn-like as it started to fill up a little. There are also a couple of attractive private dining rooms that you can book for private parties (btw, apologies for quality of photos here – the restaurant was very dimly lit inside, even at midday).
Wines were good and reasonably priced (all things considered) with starters ranging from 4.50 – 12.50€ and main courses from 12 – 22€. Although the food was pleasant enough (other than an overcooked turbot, which in the end we weren’t charged for) it also wasn’t sensational – and for 20€ a plate you really do expect something above average. Most dishes were accompanied by a sherry sauce of some sort (hence the “sherry chef”) but it was only really apparent in the presa dish that came with a lovely PX sauce. All in all we found it a lacklustre experience. Not bad, but not really worth the money.
Finally, we were not only charged 1.25€ each for bread (5€ for bread?), but the IVA was not included in the prices on the menu. The latter not only feels like a cheap trick, but I believe this is also not legal in Andalucía.
San Francisco de Paula, 2
Jerez de la Frontera
Tel 956 34 74 75
€ € € € €
Food 6 | Wine 8 | Service 7 | Ambiance 6
the bar
presa Ibérica and mushrooms
artichokes with sweetbreads
whole turbot
tuna belly with rice noodles
private dining room
stewed pluma Ibérica
churrasco a la parrilla
grilled chorizo criollo
secreto Ibérico
breaded secreto Ibérico
garlicky grilled presa Ibérica
albóndigas en salsa
stewed pork tongue
flamenquín
grilled paleta Ibérica
tender stewed abanico Ibérico in PX sauce
grilled presa Ibérica
Alfonso pouring beers
bar area
dining area
pig parts
Best. Beertaps. Ever.
amontillado and manzanilla fina
olorosos
amontillado fino
owner Pepe
venenciador
Cantabrian anchovy and jamón Iberico
chalkboard menu
Andreea, Soraya & Ana
complimentary starter of lentils and chorizo
almond encrusted Iberian pork with potato purée and almond sauce
the crujiente Ibérico sliced open
huevos a la flamenca
toasted country bread with garlic olive oil, fresh tomato and jamón
scrambled eggs (revuelto) with bacalao and red peppers
gambas “de la casa” with onions, green peppers, jamón
presa Ibérica with jamón and frites
chef Borja (right) with his family
the bar
cazón in adobo (marinated dogfish) and chocos (cuttlefish)
los fritos
puntillitas (tiny squid)
there’s a second location on the causeway,
take-away section
entrance
open kitchen
jamón and setas croquetas
tuna tempura with tomato, parmesan & oregano sauce
chicharrones de Cádiz with cheese and sun-dried tomatoes
mixed green salad with tempura sardines, parmesan,
veggie tempura with soy mayo
wagyu burger
grilled beef platter
Santiago, Pejie, co-owneres Carmen & Victor, Carmen, Lourdes
window seat
dining area
Sunday diners
marinated sardines on toast
chocos fritos (fried cuttlefish)
pargo & bacaloa croquettes
king prawns in crispy pastry
pavía de bacalao with wasabi over quince creme
pavía on plate
tortillitas de camarones
judiones with smoked fish
cervecitas!
cutting up chicharrones
fried chicharrones and sherry
chicharrones “especial” with sea salt and fresh lemon juice
wish you could taste these…
seriously good…
morcilla de higado (liver black pudding)
longaniza (chorizo) picante
butifarraaaaa!
tuna and tomato montadito
superb mojama (air cured tuna)
exquisite “carne al horno”
Cantabrian anchoas
cutting up a jamón
Nelson Manteca
Antonio selling camarones, whelks and ostrones
