LÚ Cocina y Alma

Chef Juanlu Fernández, a fan of slow cooking over a wood fire, defines his style as “rearguard avant-garde”, an expression that highlights his personal, somewhat crazy interpretation of cooking which is based around French cuisine but which also showcases the best Andalucian ingredients. Here, he describes his cuisine as “cooking that has soul and is able to transport us back in time and into a different space through memories and remembrance”. In his attractive restaurant, designed by Mexican architect Jean Porsche, he aims to personalise the experience by involving guests in the creative process (the kitchen is completely visible from the dining room). This is reflected on two tasting menus that define his cuisine to perfection: “Duxende”, which is described as the restaurant’s soul, and “El Festín”, a journey across the senses, enabling guests to discover the region’s history and recipes. Wine pairings (Parallel Worlds and Our Maximum Expression) provide an introduction to local wines and sherries.