Jerez de la Frontera received a great honor being selected as the Gastronomic Capital of Spain 2026 beating out several other Spanish cities for the prestigious designation. This provided the perfect reason for me to visit Jerez (pronounced Jereth), the most-populated city in the province of Cádiz, in Andalusia, in southwestern Spain. While there, I experienced amazing food and drink and other experiences authentic to the local culture. I offer up this Real Food Traveler guide to what to eat, drink and do to truly experience the city and region.

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What to Eat, Drink & Do to Experience the Essence of Jerez de la Frontera, Spain

FOOD AND DRINK IN JEREZ

Jerez de la Frontera’s location in southern Spain, on the Atlantic Ocean, helps contribute to the very things that make it worthy of being named the Gastronomic Capital of Spain 2026 – plentiful access to fresh seafood, a variety of produce and white, chalky soil from a long-ago seabed that lends saltiness to grapes grown to make sherry wine.

Sherry is everywhere in Jerez and present throughout the day. Well, I never saw it for breakfast but it was certainly available at lunch (served mid-to-late afternoon) and dinner (served late evening).

The word “Jerez” literally translates to “sherry,” a drink dating back to Phoenician times. The word “sherry” is said to be the mispronunciation of Jerez by the British and since they were instrumental in spreading the word about the drink, it caught on.

The high-alcohol (17%+) drink was originally created to withstand trans-Atlantic voyages (a la Columbus and Magellan). Similar to how champagne can only be called that if it originates in Champagne, France, true Sherry is only produced in the appellation of Jerez, Spain.

In very simplistic terms, Sherry is a fortified wine made by primarily using the local Palomino grape (Pedro Ximénez and Moscatel grapes create sweeter wines) and a fermenting process that prevents oxidation using a layer of yeast (velo de flor or “flower veil”). It also requires a unique blending and aging system called the solera method to create consistency in product. In the solera system, sherry barrels are stacked in tiers called criaderas (“nurseries”) with the oldest barrels at the bottom (the solera) and the youngest on top. A portion of sherry is removed from the bottom barrel and bottled. But then 1/3 from the barrel above is removed and added to the bottom barrel and so on, upward. Most interestingly, this mixing and mingling method means there aren’t certain vintages nor certain years that are “better” than another like in other wines.

The different stages do result in different types of sherry ranging from dry to sweet with Fino to Manzanilla, to Amontillado (my favorite), to Oloroso, to Palo Cortado to Cream (no actual cream involved) and Pedro Ximenez (named for its grape). Not surprisingly, the sherries get darker and more amber as you progress down the line. The sweeter, Cream Sherry is what most people are familiar with because it was favored by the British and, therefore, what is most commonly available around the world. Each has different qualities, alcohol levels and goes best with different foods. Visit a winemaker’s bodega or a vineyard to get more details and taste the differences, which are vast.

A unique way to enjoy sherry, a variation the locals describe as “refreshing,” is called Rebujito made by adding 7-Up to sherry (fino or manzanilla) over ice, with slices of citrus like orange or lemon, and sprigs of spearmint. I’ll be honest, I did not try a Rebujito because I didn’t want to dilute the sherries I was enjoying at our various tastings – I wanted to keep it pure. But if I lived there, and could have Jerez’s sherry anytime I wanted, I’d certainly give it a try.

Sherry is ubiquitous in Jerez. One of the places to have it is at Bodegas León Domecq in Jerez de la Frontera.

WHERE TO DRINK SHERRY

Head to a Bodega where you can not only get a glimpse into the sherry making process and learn about it from those who are producing it, but you can have a tasting, and potentially a meal. We visited Bodegas León Domecq where they make both vinegar and sherry in buildings divided by a “street,” a path separating the two buildings to avoid intermingling and clashing of bacteria. There, we had a delicious, multi-course paired tasting menu which simultaneously introduced us to each type of sherry but also to many of the authentic foods we’d be having throughout our visit. This kind of experience can be arranged, even for just a couple of people, in advance. TIP: Visit early in your time in Jerez de la Frontera for a great food and drink introduction to the local cuisine.

Visitors to Bodegas León Domecq in Jerez de la Frontera can learn about how sherry is made and enjoy a fabulous tasting experience.

Another place to experience sherry and local cuisine is at Lorente y Barba where you get to see the beginnings of sherry – undulating expanses of vines of different ages, dotted with wind turbines for power, firmly planted in the soil still carrying a degree of saltiness from its past life as the ocean floor. We got to meet one of the owners, Mauricio Lorente, who grew up with his grandfather’s and father’s sherry business and has a great story to tell.

Lorente y Barba is a family-run sherry making business with a long lineage. We made our way through the vineyards riding a horse-drawn carriage with a long table down the center, for sherry tastings.

Although we didn’t go, a popular place for a sherry immersion is Bodega Tío Pepe, available in more than 100 countries. Visiting is a popular tourist stop in Jerez.

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WHAT TO EAT LIKE THE LOCALS IN JEREZ DE LA FRONTERA

Meats – From ibérico ham (typically thinly-sliced off the harnessed leg in dramatic fashion in restaurants) to sausages to chicharrones (pork meat and fat fried in lard), a variety of meats are present in every restaurant as well as at Tabancos (sherry bars) where you can stop in for a glass of sherry and a quick bite (often enjoyed standing up at a hightop table). One of the best ways is to combine sherry and food with flamenco dancing, another element of Jerez de la Frontera that’s as local as it gets (teaser: horses are the third, but more on both in a bit). We augmented our passion-filled flamenco experience at Tabanco El Pasaje with a variety of paper-thin meats, which are also served everywhere.

Meats, in a variety of forms, can be found throughout Jerez de la Frontera.

Picos – Every restaurant and bar we visited served bags of picos (pee-kohs), tiny olive oil breadsticks to munch on and accompany the meal. At Tabanco El Pasaje, our guide Francisco showed us how to open a bag and sprinkle it over the slices of meats, free-for-all style, and then use a slice of meat to pinch and pick up a slice with a pico to eat it. Some restaurants have picos made and packaged for them but you’ll find the common item just about everywhere you stop for a nibble.

Picos can be found at nearly every restaurant. Some even have their own made for them. 

Seafood – Jerez de la Frontera has a bounty of seafood available thanks to its location on the Atlantic. The city is best known, however, for its bluefin tuna, fine specimens of which were on view and being sold in the Mercado Central de Abastos (celebrating 140 years). Sanlúcar prawns are on just about every menu too, especially when they are fried. Fried fish is big in Jerez and there are restaurants that feature Pescaíto Frito, an Andalusian dish of various small, lightly floured fish that are quick-fried in olive oil. Hake is a readily available fish to order for those who don’t really like fish due to its mild flavor.

Seafood is everywhere in Jerez de la Frontera, in a variety of forms.

Cheese – Payoyo cheese, in particular, is often found in restaurants. It is made using the milk of Payoya goats (with an “a”), along with a lesser amount of sheep’s milk. It’s slightly firm and primarily white.

Payoyo cheese can be found throughout Jerez de lan Frontera.

Salmorejo – Think gazpacho that’s slightly thickened with bread. While it’s really from Cordoba, it is very common in Jerez. We had a delicious bowl of it with small shrimp floating in it at Romerijo restaurant.

Salmorejo is a thickened-with-bread tomato-based soup. This one was at Romerijo restaurant.

Sopa de Tomate Jerezana – This Jerez-style tomato soup is less a soup and more a thick mush. Made with fresh tomato, stale bread, onion and garlic, it’s delicious and hearty while still having a light texture.

Patatas Aliñadas – This dish was, somewhat surprisingly, my favorite wherever we had it. And we had it at multiple restaurants. Made simply with par-boiled white potatoes marinated with olive oil and sherry vinegar, mixed with raw, white onion, its acidity is a perfect foil to the rich meats and fried fish.

Sopa de Tomate Jerezana (right) and Patatas Aliñadas from Restaurante Venta El Albero.

Garbanzo Bean Stews – Berza Jerezana is another dish found at many local restaurants. Jerezana even means “of Jerez.” With a base of garbanzo beans with onion and greens (chard, kale or cabbage depending on what’s in season), the dish has the addition of various pork-based meats and sausages. Garbanzos con Chocos is a similar stew but is served with cuttlefish.

Berza Jerezana in the pot, left, and after serving at Restaurante Venta El Albero.

Shrimp Fritters – Tortillitas de Camarones are made with tiny, whole shrimps, green onion and garbanzo bean flour, fried thin and crispy. Word has it, shrimp fritters date back 500 years.

Addictive shrimp fritters, or Tortillitas de Camarones. These were from Romerijo restaurant.

Tocino de Cielo – This classic dessert, which you’re likely to find at just about every restaurant, is beloved by Jerez locals. Although found all over Spain, it was born in Jerez. Comprised of egg yolk, egg yolk and more egg yolk plus sugar, the caramel-topped custard (richer than flan), has a backstory connected to sherry. Part of the process of removing impurities from sherry is to place a layer of egg white on top of the layer of yeast in the fermentation process. The egg white weighs down the yeast, taking it to the bottom, thereby filtering the sherry. What were all of these sherry-makers to do with all of the egg yolks they weren’t using? They gave it to the nuns who created this divine dessert which translates to “bacon from heaven” or “lard from heaven” although there are no pork products in the dessert. Don’t miss it – not that you could.

The way they garnished Tocino de Cielo at Bodega de León Domecq , it looks quite angelic.

WHERE TO EAT LKE A LOCAL IN JEREZ DE LA FRONTERA

Here’s a quick list of restaurants where our group ate, where, between them, we got to enjoy every one of the items listed above:

Casual:

Restaurante Venta El Albero is a 42-year-old, family run restaurant where the owners live next door and produce most of the produce they use in the restaurant. DON’T MISS: Sopa de Tomate Jerezana, a bread-thickened, scoopable dish. See above for an image of it.

Restaurante Venta El Albero has a homey feel and is run by multiple family members.

Restaurante Romerijo in El Puerto de Santa Maria is a low-key, indoor-outdoor favorite with the locals. It’s known for its fried fish offerings. The restaurant is so beloved by our guide’s family that they requested that he order meals to take home to them. DON’T MISS: Patatas Aliñadas, described above.

Restaurante Romerijo is a popular, casual restaurant known for its fried fish offerings. It was there I had my favorite version of Patatas Aliñadas.

More upscale:

La Carboná – The multi-awarded (including multiple Michelin honors) Chef Javier Muñoz is such a rockstar in Jerez, heads whipped around to look at him as he strolled with us through the Mercado Central de Abastos. One couple even headed him off, shyly congratulating him on his successes. Although considered high-end, the atmosphere of his restaurant feels homey and welcoming. DON’T MISS: The special tasting menu Muñoz has created, with sherry tastings (he has a line of sherry made just for him), to honor Jerez de la Frantera’s special culinary designation.

Chef Javier Muñoz took us to the Mercado to see where he purchases fresh seafood and more, then back to his lovely restaurant, La Carboná, where he prepared a multi-course tasting meal honoring Jerez’ designation as Culinary Capital of Spain for 2026. 

Elegant:

El Faro de El Puerto de Santa Maria – This restaurant, with planters of herbs growing out front and a sheltered ancient olive tree growing inside, takes the authentic and iconic dishes of Jerez and elevates them, with chic presentations. DON’T MISS: The deceptively simple raisin-sherry ice cream with a tuille cookie.

El Faro de El Puerto de Santa Maria is an elegant restaurant in Jerez de la Frontera.

WHAT TO DO IN JEREZ DE LA FRONTERA

Flamenco – Seeing a flamenco dance show is as “commonplace” (without being common at all) as going to a movie. We saw an excellent show at Tabanco El Pasaje where we also enjoyed a feast of thinly sliced meats, Spanish omelet and, because they were thankfully in season, a plate of artichokes drizzled with a reduction of sherry vinegar. In this way, we combined some of the best of Jerez de la Frontera with the food, sherry and Flamenco dance. FUN TIP: Our guide told us that every Flamenco performance has music, percussion and dance. And it’s the dancer who rules, determining the tempo of the music.

Enjoying a flamenco show and traditional foods and sherry is a “must” experience while in Jerez de la Frontera.

Horses – Jerez de la Frontera is the birthplace of the Carthusian horse, a line of Andalusian horses developed by the monks back in the 1500s. The well-known Lipizzaner Stallions of Vienna are part of this heritage.

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There are multiple, interconnected ways to explore the world of Carthusian horses in Jerez. First, go on a tour of the The Carthusian Monastery to be where the horses were first bred and trained (they aren’t there now). Second, tour the Yeguada Cartuja Hierro del Bocado where you can learn about the history of the horses, breeding and caretaking practices, see the horses (including mares and foals if you’re lucky) and watch a demonstration of what the students there are learning. Then, to tie it all together, attend a show at the Fundacion Real Escuela Andaluza del Arte Ecuestre aka, The Royal School of Equestrian Art and see a choreographed (to original music) presentation of horses and riders exhibiting “dressage” (both a way of riding for performance and a way of training the horses). It’s very refined and elegant. NOTE: Do NOT try to take pictures or video of the show. It is strictly prohibited and people are standing guard waiting to catch you at it. Our group was allowed to take photos and video for the purposes of providing coverage.

There are numerous ways to experience the long history of Carthusian horses in Jerez from visiting the Carthusian Monastery, Yeguada Cartuja Hierra del Bocado and Fundacion Real Escuela Andaluza del Arte Ecuestre. 

WHERE TO STAY IN JEREZ DE LA FRONTERA

While eating, drinking and doing in Jerez, during this honorary Gastronomical Capital of Spain or beyond (the high quality of food and offerings aren’t going anywhere after this year is up!), you’ll need a place to lay your head. Do that well, and take in views of the Atlantic ocean while swimming in stunning pools at Punta Bermeja Premium Beach Hotel newly opened in February 2026. The hotel is sleek, with a terraced lobby that lures guests out to the various pools. The Baifora Buffet Restaurant is open for breakfast, lunch and dinner. We ate breakfast there daily at the buffet, where there were plenty of offerings from eggs various ways to pancakes, yogurt, granola, sandwich makings and juices plus coffee drinks. We had dinner there on our last night, before early flights the next day, and it was delicious. TIP: Use our Real Food Traveler Affiliate Link to make your reservation using your favorite booking tool.

Punta Bermeja Premium Beach Hotel has ocean views and even better views of the many swimming pools.

To learn more about Jerez de la Frontera, Spain, visit this website.

-Story and photos by Courtney Drake-McDonough, Publisher & Managing Editor, RealFoodTraveler.com

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