ANDALUCÍA - JEREZ DE LA FRONTERA - LÚ COCINA Y ALMA

LÚ COCINA Y ALMA Two Michelin Stars (new 2025)

Chef Juanlu Fernandez began his career as an artisan pastry chef and then moved through the many different kitchens of the great chefs of Spain. Exploring his passion for French cuisine and merging it with the traditional Andalusian cuisine of his home town of Jerez de la Frontera.

The restaurant's visual impact is prominent here. The kitchen stands in the centre of the dining room, enabling the chefs to interact more closely with guests and waiters. Chef Juanlu greatly respects seasonal products. This is evident in his menus, which feature a modern version of French cooking using local products and a nod to the traditional Andalucian recipes of his childhood. The dining room has only seven tables for sixteen people.

The restaurant now has one Michelin star.

There are three different tasting menus.

Universo LÚ €90 Wine Pairing €55

Vive La France €120 Wine Pairing €70

La Grand Voyage €155 Wine Pairing €80

We chose the La Grand Voyage, which started with apertivos,

Berberecho y salsa mignonette (cockles with vinegar and shallot sauce).

Bolo con espuma de pimiento verde y encurtidos (venus clams with green pepper foam and pickles).

Navajas (muergo) con salsa grenoblesa (razor clams with cold grenobloise, an emulsion of noisette butter, caper and lemon).

Ostión de Conil con caviar (Conil oyster mouse and caviar).

Bocadillo de tartar de Melva y pimiento (melva (tuna like fish) and pepper tartare sandwich).

La tortilla de patata con jamón del día de antes (local potato omelette with ham from the previous day).

Bocadillo de pringá de berza jerezaba (sherry cabbage pringá sandwich).

Chicharrón y limón (chicharrón and lemon).

Buñuelo de queso curado y atún ahumado (cured cheese fritter and smoked tuna).

Pate de caza (hunting paté with Canada geese).

Erizo de mar royal y tartar de calamar con anillo de caviar con salsa holandesa y tomate. (sea urchin royal and tartar de calamar, caviar ring with hollandaise and tomato sauce).

Escabeche de lubina ahumada con cebollino y salsa, emulsionado con vinagre de Jerez. (smoked sea bass escabeche with chives and sauce, emulsified with sherry vinegar).

Pescadilla from the bay (small whiting, like fish), sauce from head juice with three green beans from mange tout.

Láminas de vaca Retinta madurada , emulsión de queso payoyo , suero de cebolleta y truf (slices of matured Retinta beef, payoyo cheese, chives serum and truffle. (Retinto beef is Indigenous to Spain and Portugal, the Retinto is a combination of the Andalusian Red, Andalusian Blond, and Extremadura Red breeds).

Canette engrasado de Las Landas. Pechuga asada y reposada en mantequilla de salvia, terrina de sus muslos e interiores y salsa Grand Veneur (duckling breast roasted and rested in sage butter, terrine from its thighs and interiors and Grand Veneur sauce).

Champiñón con cerdo ibérico. Sándwich de chorizo ibérico, salsa ibérica y ensalada. (mushroom with Iberian pork. Iberian sausage sandwich, Iberian sauce and salad).