A city where food and wine speak the same language
In Jerez, gastronomy is not just a cultural expression. It is a way of understanding life. Every traditional recipe, every slow-cooked stew, and every ingredient drawn from the surrounding landscape share the same origin: the unique character of this land. For centuries, Sherry Wines have accompanied and enriched local cooking, creating a natural harmony between bodegas and kitchens that continues to define the region’s identity today.
As we approach a historic year, Jerez is preparing to become Spain’s Gastronomic Capital 2026, a distinction that celebrates the city’s culinary richness and the extraordinary diversity of its wines. It is also an invitation to rediscover the authentic flavours of the Sherry region and to explore how its wines elevate every dish.
Jerez, Spain’s Gastronomic Capital 2026
Being named Spain’s Gastronomic Capital is far more than a title. It is an opportunity to showcase Jerez’s culinary talent, its winemaking heritage, its cultural legacy, and its creative energy.
This distinction ushers the city into a new era of national and international visibility, strengthening its hospitality sector, boosting gastronomic tourism, and positioning Sherry Wines as true ambassadors of the region.
Throughout 2026, Jerez’s cuisine will take centre stage through routes, experiences, workshops, festivals, and cultural events. An open, vibrant, and diverse celebration where tradition and innovation come together around one idea: the flavours of Jerez are meant to be shared.
Jerez Cuisine: Dishes that Tell a Story
Traditional cuisine in Jerez is honest, deeply rooted, and full of character. Below is a selection of emblematic dishes that reflect this rich gastronomic heritage.
Ajo campero & Mosto
A humble, comforting dish born in the kitchens of the Jerez vineyards. Bread, garlic, tomatoes, and vegetables come together in a rustic preparation full of warmth. Mosto, the year’s first young wine, fresh, fruity, and vibrant, is the perfect seasonal companion, a nod to their shared origin: the land where everything begins.
Papas con chícharos y alcauciles & Fino
A deeply local and aromatic vegetable stew. The peas bring sweetness, while the alcauciles, a small artichoke variety typical of the Jerez countryside, add gentle bitter notes. A dry, saline Fino brightens the dish and enhances its green nuances, bringing a refreshing balance to every bite.
Tomato Soup & Fino
Classic, flavourful, and unmistakably homemade, this soup captures the essence of Jerez cooking. Ripe tomatoes, bread, and a well-made sofrito create a velvety broth. Fino sharpens the tomato’s natural acidity, enhances the depth of the sofrito, and refreshes the palate between spoonfuls.
Sangre encebollada & Fino
A celebrated dish of Jerez’s Gitano community, intense yet surprisingly balanced. Blood stewed with plenty of onions becomes tender and aromatic. Fino, with its freshness and subtle salinity, cuts through the richness and enhances its juiciness.
Veal Sweetbreads with Potatoes & Amontillado
A tavern classic with a silky texture and deep flavour. Amontillado amplifies the dish’s creaminess and brings structure, balancing its natural intensity.
Tagarninas esparragadas with eggs & Amontillado
A seasonal treasure that pays homage to rural Jerez. Tagarninas, an indigenous wild green similar to a thistle, with a mildly bitter profile, shine in this traditional recipe. Amontillado enhances their herbal character and marries beautifully with the richness of the egg.
Menudo & Amontillado
A traditional offal stew deeply rooted in Jerez’s most authentic home cooking. Aromatic and lightly spiced, it gains depth without becoming heavy thanks to Amontillado, which adds toasted notes and a refined savoury edge.
Braised Artichokes & Palo Cortado
The natural delicacy of artichokes finds its ideal match in Palo Cortado. Its subtle salinity and refined structure soften the vegetable’s natural bitterness, creating a harmonious and highly gastronomic pairing.
Carne Mechá (Braised Pork) & Oloroso
A festive staple at family gatherings. Its tender texture and delicate flavour pair beautifully with the depth and nutty character of Oloroso.
Carne al toro & Palo Cortado
One of the most iconic dishes in Jerez’s popular cooking. Bold and spiced, it pairs exceptionally well with Palo Cortado, whose elegance and structure bring balance and complexity.
Jerez Stew (Berza Jerezana) & Oloroso
A symbol of the city’s home cooking and family tables. This hearty stew combines vegetables, meats, cured sausages, and plenty of patience. Oloroso, robust and aromatic, accompanies its richness with spicy notes and a noble character that reflects the soul of Jerez.
Kidneys in Sherry & Oloroso
A classic recipe where wine plays a starring role. The kidneys absorb deep, savoury flavours, while Oloroso enriches their meaty notes with roundness and complexity, a pairing that honours the culinary tradition of the Sherry region.
Chicharrones & Oloroso
Crisp on the outside and melting within, Jerez-style chicharrones deliver irresistible richness. Oloroso stands up perfectly to their intensity, creating a bold yet balanced pairing.
Tocino de Cielo & Palo Cortado o Medium
A dessert born in the bodegas. Egg whites were traditionally used to clarify wines, and the surplus yolks were donated to local convents, where this silky, golden sweet was created.
Palo Cortado:
Its elegant structure, subtle salinity, and refined aromas provide a beautiful counterpoint, balancing the dessert’s deep sweetness with lively tension.
Medium:
Its gentle sweetness and nutty notes embrace the dessert’s richness, offering harmony, smoothness, and a lingering finish.
Pestiños & Cream
A traditional sweet scented with honey and spices. Cream Sherry, soft and velvety, complements its sweetness with hints of caramel and roasted nuts, making every bite even more indulgent.
The Art of Pairing in Jerez
Each recipe is an invitation to explore the versatility of Sherry Wines and Manzanilla. Their wide range of styles allows for endless combinations of harmony and contrast.
- Finos and Manzanillas: Perfect for salty dishes, fried foods, or moderately intense preparations. They bring freshness, lightness, and a subtle maritime note.
- Amontillados: Complex wines with nutty notes and a saline edge, ideal for characterful vegetables, spiced stews, and offal dishes.
- Olorosos: Warm, rounded, and enveloping, the natural partner for slow-cooked meats and traditional recipes.
- Palo Cortado: Elegant, singular, and structured, perfect with complex vegetables, intense stews, or spiced meats.
- Sweet Sherries (Cream, Pedro Ximénez): Ideal with local desserts or more daring contrasts.
In Jerez, pairing is not merely a technique. It is a living tradition that unites history, place, and table.
The Cultural Value of Pairing in Jerez
In Jerez’s culinary tradition, pairing is a true expression of identity. The close relationship between vineyards, bodegas, and kitchens has created, over centuries, a local pairing culture in which the wines of the Sherry region naturally shape how dishes are cooked and enjoyed.
This historic bond is central to the city’s culinary character and will be one of the cornerstones of the Gastronomic Capital 2026 programme, celebrating the union of wine, food, and culture as a living heritage.
2026: A Year to Celebrate Jerez
An extraordinary year awaits the city and its gastronomy. From the Consejo Regulador, we invite you to continue discovering recipes, pairings, and experiences that will make 2026 truly unforgettable. Click here
