Albalá

Albalá offers a contemporary way to explore Jerez's cooking near the Royal Andalusian School of Equestrian Art. Located in the Valdespino residential complex on Calle Divina Pastora, it is convenient for a meal away from the busiest historic-centre squares. The restaurant presents the culinary identity of Israel Ramos through a relaxed format that gives equal room to sharing plates and a more substantial lunch.

Its menu is organised into clear sections for produce, small bites, shared dishes, spoon dishes, seafood, meat and desserts. Almadraba tuna, sherry vinegar and local wine references place the cooking in its Andalusian setting, while citrus ponzu, Thai-style seasoning and pibil preparations show an interest in flavours beyond the region. Sea-bass ceviche with avocado is one published example of that combination.

There is considerable variety for a table that wants to share: the menu includes asparagus tempura, oxtail croquettes, grilled squid and a cheek-and-chicken cannelloni with Oloroso béchamel. Rice and noodle dishes provide another direction, while the dessert selection includes pumpkin cake with Palo Cortado and a homemade cream-and-egg flan. These examples are a useful guide to the kitchen, with current availability best checked when booking.

Albalá works particularly well as a dining stop around a visit to the equestrian school or the northern edge of central Jerez. Reserve directly through the restaurant and discuss dietary requirements and the day's service before setting out.

• Spanish
• Fish and seafood

Go there

Calle Divina Pastora, Conjunto Residencial Valdespino, bloque 6, 11403 Jerez de la Frontera, Spain

+34956346488 · israelramos@restaurantealbala.com · www.restaurantealbala.com

Arrange reservations directly with the restaurant.

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