Berza jerezana is one of those dishes that encapsulates the essence of this Andalusian city, which in 2026 will hold the title of Gastronomic Capital, and Gran Café España is putting the finishing touch to its series of national stews with this traditional dish. This weekend, these stew-themed events return to Javier Lasso de la Vega‘s restaurant, which in this case will have Cadiz DNA.
From February 26 to 28, you can enjoy this recipe in two courses and a few appetizers with a tavern flavor.
Namely: buchones de gallo—fried fish fillets seasoned with lemon—and zanahorias encominás, seasoned in the style of Jerez. These first courses will be accompanied by Williams & Humbert’s Canasta Cream.
Berzas jerezanas in two courses this weekend
Berza jerezana is not just any stew. On this occasion, it will be served following the traditional ritual but with details that make all the difference:
- First course. A festival of legumes (chickpeas and peas) accompanied by cabbage and the highly prized tagarninas, as well as potatoes and carrots.
- Second course: pringá. The best of the meat (loin, shank, bacon, trotters, chorizo, and blood sausage) served in an original way: chopped up and inside a Marchapán de Utrera muffin.
- The journey ends with a tocino de cielo, accompanied by “vino de consagrar” (consecrated wine), made by the Williams Humbert winery for the liturgy.
The menu is priced at €39.50 and includes wine but no other drinks. Reservations can be made by calling Gran Café España on 854 700 551.