An image of a horse with a bunch of flowers on its back, 20-course tasting menu with wine pairing at two Michelin-starred Restaurant.

SHERRY CHIC Spanish Sherry-Inspired Getaway with Three Michelin-Starred Dinner


Jerez de la Frontera Spain

(1 reviews)


Jerez de la Frontera is known worldwide for its sherry, food, and flamenco. The preserved city centre has been declared an historic site, but its contemporary culture is decidedly chic. Experience a tantalising mix of Spanish heritage, the flavour and aroma of the regional cuisine including exquisite tapas, and a behind-the-scenes look at the wines that make Jerez a hotspot for oenophiles and gastronomes alike.

"Spain’s gastronomic maridaje – the marriage of food and wine – is a definite threesome in Jerez de la Frontera, where all life is fuelled by sherry and tapas"
-The Guardian


  • Two nights in a 5-star hotel for two people in central Jerez

  • Take a behind-the-scenes look at the complicated process of making sherry, with tasting at Lustau winery

  • Indulge in a tasting menu with wine pairing at three Michelin-starred Aponiente

  • Enjoy the ‘Sherry Dinner’ at fine dining family restaurant La Carbona

Number of guests


30-Day Refunds, Unlimited Exchanges

Instant E-Certificate Delivery

1 Year Validity


Founded in 1896, Bodegas Lustau produces some of the world’s best sherry, including Fino La Ina and Oloroso Emperatriz Eugenia. Lustau has been honoured and recognised with several awards: ‘Best Spanish Producer 2011’, ‘Winningest Winery in Spain 2012’ and Lustau oenologist, Manuel Lozano, has been named Best Fortified Winemaker of the Year seven years in a row by the International Wine Challenge of London.

Tour Lustau’s bodega with an expert guide, pairing foods with wine in a professional tasting. Indulge in Sherries, brandies and vinagre de Jerez (Sherry vinegar).

In the heart of the city, try traditional cuisine at family owned, Andaluz-chic, La Carboná. Chef Javier Muñoz’s ‘Sherry Dinner’ is inspired by ingredients all cooked in, and paired with sherry. Described as the “Sherry Chef” by the Financial Times, Muñoz serves up exceptional grilled meats and fish that are served alongside more inventive dishes such as a cheese ice-cream with Fino.

The 20-course tasting menu at two Michelin-starred Aponiente is testament to Chef Ángel León’s passionate commitment to sustainable seafood and ground-breaking marine research. Known as the ‘chef of the sea’, León was named Spain’s best chef at the Royal Academy of Gastronomy’s awards in 2013 and his intriguing 20-course tasting menu features a wealth of local sea food, working its way from the bottom to the top of the marine food chain. In the attractively restored dining space, savour the weird and the wonderful menu that features overlooked fruits of the sea; from herring to sea moss, plankton to meagre prepared and presented in modern fine cuisine.

We Also Recommend

  • Visit Pena Flamenca for authentic flamenco
  • Live like an Andalusian at Tabanco Plateros
  • Explore Alcazar, Jerez’s historic fortress

Additional Information

This experience is valid for redemption within six months from the date of issue, with travel dates within 12 months.

Note that flights are not included to give you maximum flexibility with your travel arrangements.

All bookings are subject to availability. We recommend booking at least 6 weeks in advance to guarantee desired dates and times.


Outstanding restaurants in Jerez

We really enjoyed Jerez, 2 nights was the right amount of time. The sherry tasting was excellent and both restaurants were amazing. We added the Spanish riding school which was also excellent, maybe y...

Andrew - 23rd Sep, 2022


Jerez de la Frontera Spain

Bookings are subject to availability. Please check with your Truly concierge.


1. Once you have checked out, you will receive an e-certificate with a unique redemption code.

2. Use this code to request your booking with the desired date and time

3. Sit back and let us handle the rest. Arrive to your experience knowing we have arranged everything.


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