They don't have much to do with each other, neither in terms of trajectory nor in terms of gastronomic proposals, but Corral de La Morería from Madrid and Maralba from Albacete had to share the limelight on Monday night after the Guide Repsol proclaimed both restaurants as the new three suns of Spain.
What is eaten in these establishments so that they have achieved the highest distinction in this guide? What is your story? And the price of your menu? Next, we solve all your doubts:
The most emblematic flamenco tablao in the world, located in the vistillas of the most traditional Madrid, was founded in 1956 by Manuel del Rey. Since then, it has only been run by the family and Blanca and hers, her sons Juan Manuel and Armando del Rey, have taken over and are in charge of Corral de la Morería.
After 60 years tapping their heels, receiving artists of the stature of Pastora Imperio, Manuela Vargas, Rafael Amargo, Mario Maya or Diego El Cigala, as well as talent on stage, the Rey family wanted to add talent in gastronomy. Thus, with the arrival of David García in 2015, a new stage began for this house with tradition. To the already existing Tablao Restaurant, the Corral de la Morería Restaurant would be added, a unique space where they serve a very personal gastronomic proposal designed exclusively for four tables.
When reserving a table -essential-, the client can choose between the first or second pass of that night's show, which allows them to dine at the Tablao restaurant, a menu of well-resolved seasonal Spanish cuisine, in addition to enjoying the splendid house winery (with more than 1,000 references of generous Andalusian wines and another 200 of wines from other areas). An especially valuable selection due to its content in very old bottles from the Jerez brand that are pure archeology (1820 from Cuadrado or Trafalgar 1805 from JM Rivero, Jandilla, Botaina or Río Viejo from Domecq, Capuchino, Pukka or Carta Plata from Agustín Blázquez, La Honda de Osborne or all the mythical vintages of González Byass), which can be tasted here with the help of the Coravin and which earned Juan Manuel del Rey the 2018 National Gastronomy Award.
A devotee of organic gardens and raw materials, a practitioner of a refined kitchen, with clear flavors that plays with the delicacy of short cooking times, soft bottoms and almost ethereal broths, David is one of the Corral's best kept secrets and his Tasting menu (€65.95), a front-row sensory experience that can barely be enjoyed by the four tables that house the exclusive gastro dining room, with an ad hoc pairing that fits the pocket of each diner with three different price ranges.
Fran Martínez has spent 20 years defending in Maralba a kitchen that unites La Mancha and the Mediterranean and that harmonizes his partner, Cristina Díaz, in the dining room. The objective of opening her restaurant in Almansa (Albacete) in 2003 was clear: to make Manchegan gastronomy visible, one of the great forgotten dishes of our territory, which in recent years has experienced a resurgence thanks to the work of many chefs.
Among the dishes that Maralba offers in its three tasting menus, there is no shortage of elaborations in which the products of the Alicante and Valencian orchards and their coasts, near Almansa, are the main protagonists. Among its emblematic creations are the squab ajopringue ravioli, the Santa Pola shrimp with oyster emulsion, the pinonada with caviar or the artichokes with salted fish juice.
The restaurant has capacity for 22 diners, and according to its owners, a waiting list of around three or four months. The pairing offer also focuses on betting on small local winegrowers, although without forgetting large wineries from other areas.
