Andalusian cuisine at Tablao de Carmen

At Tablao de Carmen, gastronomy is not just an accompaniment to flamenco, it is a central part of the experience we offer in our Andalusian corner. Our three dinner options range from the most popular and traditionally Spanish, tapas, to a gourmet fine dining menu, including the Carmen Menu, a tribute to the dancer Carmen Amaya. All of them are inspired by southern tradition, which accompanies flamenco in a perfect pairing of heritage, art and the flavors of Andalusia.

Rosalía Cantero, our chef from Jaén

At the head of the kitchen for the past fifteen years is Rosalía Cantero. She comes from Jaén and knows the roots and traditions of the land where she was born. Tablao de Carmen has always sought that connection with the region where flamenco was born, especially given its location in the Andalusian Quarter of Poble Espanyol. That is why the job posting Rosalía responded to was looking for a very specific profile: “Andalusian chef wanted”. The interview took place in our Patio Cordobés, and within a few days Rosalía had already joined our team.

A kitchen in rhythm with flamenco

On a Sunday in March 2026, in the kitchen she leads, she answers the question of whether she enjoys working in a flamenco venue where the echoes of Andalusia are present in every corner. “Well, of course, imagine if it were Georgian cuisine, it would be much worse for me”. She explains that the most important thing for a kitchen to function well is organization, especially at Tablao de Carmen, where the timing of each dish is tied to the live show. “We move in rhythm with the flamenco, because we have to take into account that when the flamenco starts, most of the dishes must already have been served, so that guests can dedicate all their attention to the dance, the singing and the guitar”.

Olives, gazpacho and extra virgin olive oil

Tablao de Carmen is one of those places in the city where both locals and visitors can experience that simple yet wonderful custom of sitting at a table with family and friends, good food and good drinks, to enjoy flamenco. And if it’s with tapas, nothing is more Andalusian than starting with gazpacha olives from Jaén and rosemary cheese, continuing with classic Spanish bar dishes such as patatas bravas and Russian salad, and returning to Andalusia with meat bombas with alioli and a marinated chicken casserole with southern spices such as paprika, cumin, parsley and Ras El Hanout, typical of Moroccan cuisine. And if there is one Andalusian dish acclaimed here and everywhere, it is gazpacho, included among the starters of our Carmen Menu.

A complete Andalusian dining experience

Finally, for those who want to elevate the culinary experience during their visit to our tablao, we offer the Estrella Menu. In addition to extra olives stuffed with orange, it includes a dish of goat cheese from Cádiz with quince and rosemary, and one of the great delicacies from Cádiz: cazón en adobo. In addition to the dishes included in our set menus, we also offer two other plates on our menu that guests can order to enjoy the southern imprint: fried eggplant with honey, rooted in Andalusian culture, and oxtail, typical of the province of Córdoba. All our menus also have vegetarian, vegan, halal, gluten-free and lactose-free options.

And all of them, as Rosalía highlights among the things she values most about working at Tablao de Carmen, are cooked with extra virgin olive oil, a hallmark of our country’s cuisine.