Lorraine Williamson
The streets of Jerez de la Frontera hum with an energy that’s both timeless and intoxicating. Beneath balconies draped with flowers, the air carries the faint tang of ageing sherry and the rhythm of a flamenco guitar. Locals drift between taverns, pausing for a glass of fino and a plate of stewed oxtail, as conversation mingles with laughter.
This easy communion between food, drink, and life itself is precisely what earned Jerez the title of Spain’s Culinary Capital for 2026.
A city built on sherry and song
Few Spanish cities embody their signature product as completely as Jerez does with sherry. Its name, in fact, gave birth to the English word itself — a legacy of centuries of trade between Andalucia and Britain. The chalky vineyards of the Sherry Triangle, stretching between Jerez, Sanlúcar de Barrameda, and El Puerto de Santa María, produce the distinctive wines that have made this region world-famous.
Every style of sherry tells a story of the land: the crisp, saline fino aged under a veil of yeast; the nutty amontillado; the rich, amber oloroso. For locals, sherry isn’t a drink for tourists — it’s part of the city’s identity, present in both celebration and daily ritual.
From Moorish walls to Andalucian rhythm
Jerez’s beauty is layered in its history. Once a frontier outpost during the Reconquista, the “de la Frontera” in its name recalls its position between Christian and Muslim realms. The traces of that era remain in the elegant Alcázar, a Moorish fortress overlooking the city, and in the cathedral, where Baroque grandeur meets Gothic stonework.
Yet, Jerez’s heartbeat is not found only in its monuments but in its music. The city is revered as one of flamenco’s spiritual homes — a place where song, dance, and guitar weave together stories of passion and loss. In local peñas, small flamenco clubs, spontaneous performances erupt nightly, accompanied by clapping palms and the click of heels on tiled floors.
The taste of tradition
If sherry is Jerez’s liquid gold, its cuisine is the city’s warm embrace. Tapas bars line the narrow lanes, serving everything from melt-in-the-mouth rabo de toro (oxtail stew) to riñones al Jerez (kidneys braised in sherry). The influence of monastic kitchens still lingers too — convent sweets like tocino de cielo, a syrupy custard born from surplus egg yolks centuries ago, remain a beloved local indulgence.
But Jerez’s food culture is not about nostalgia alone. Moreover, its winning bid for Culinary Capital 2026, titled Eat, Drink and Experience Jerez, focuses on sustainability and creativity. Over fifty planned events will spotlight local produce, zero-waste initiatives, and collaborations between chefs, winemakers, and artisans — proof that tradition and innovation can share a table.
The Royal horses and living heritage
Beyond its culinary fame, Jerez is home to another kind of artistry — the grace of the Royal Andalucian Riding School. Here, riders in traditional attire perform the world-renowned show Cómo bailan los caballos andaluces (“How the Andalucian Horses Dance”), where centuries of horsemanship unfold to the rhythm of Spanish guitar. The spectacle, like so much in Jerez, is rooted in patience, elegance, and an enduring respect for craft.
What the title brings
For Jerez, being named Spain’s Culinary Capital 2026 is more than a tourism accolade; it’s a national celebration of identity. Moreover, throughout the year, the city will host tastings, routes, and gastronomic festivals designed to immerse visitors in its flavours and stories. Restaurants, wineries, and bakeries across the province of Cádiz will take part, highlighting the artisans who keep Andalucia’s culinary heritage alive.
Previous winners — from León to Alicante — have seen tourism soar. But for Jerez, the spotlight feels especially fitting. Here, food is not a performance; it’s a language of belonging, shared between neighbours at a crowded bar or travellers tasting their first sip of manzanilla beneath a swaying palm.
A message from the Mayor
Mayor María José García-Pelayo shared her excitement on X, writing:
“From January 1, we have 54 events ready to show the world that Jerez truly deserves its title as Spain’s Culinary Capital. The impact of this recognition has already made it worthwhile. My heartfelt thanks to everyone who made it possible.
Eat, drink, and love Jerez.”
Her words capture the pride of a city ready to celebrate its traditions and share them with the world.
A year to savour
As 2026 approaches, anticipation in Jerez is already simmering. The city that gave the world sherry and flamenco now has the chance to share its entire way of life — one that celebrates the simple pleasures of eating, drinking, and connecting.
To wander through Jerez is to experience Andalucia distilled: history in its stones, music in its air, and flavour in every glass. In becoming Spain’s Culinary Capital, Jerez de la Frontera reminds the world that true gastronomy is not found in Michelin stars or modern fads — it lives in the warmth of hospitality, the rhythm of tradition, and the stories that rise, like the scent of sherry, from the heart of the city.
Source: El País