One night. 40 seats. A story that’s never told the same way twice.
There are dinners you just eat.
And then there are dinners that take you on a journey without you even getting up from your chair.
This one is one of the latter.
It begins in Pilas, with bread, cod, and marinated olives. It crosses over to Huelva with marinated mackerel, asparagus, and strawberries. It skims the coast of Doñana with clams and Sanlúcar shrimp. It ventures into the marshes at sunset with slow-roasted lamb. And it ends under the moonlight with honey, torta de las carreritas, and a cold poleá that tastes like Andalusian tradition.
Five stops. Five drinks. One night.
Saturday, July 18 · 9:00 p.m. · Bodegas Mezquita Corregidor
Only 40 seats available. Once they’re gone, they’re gone.
The creator of the menu
Behind every dish served tonight lies meticulous preparation—from mise en place to ingredient selection and a respect for tradition.
José Ramón Cuadra, Executive Chef at Bodegas Mezquita, has created a menu that does not seek to reinvent Andalusian cuisine, but rather to understand it deeply and present it with the elegance it deserves.
Five recipes. Five regions. One voice in the kitchen.
The Story Behind the Cup
You’re not just coming over for dinner that night.
You come to listen.
Because Juan Diego Moreno, from Dehesa del Zarco, will be joining us to share his family’s story firsthand—the story of his father, Diego Moreno, known as Ubero; the story of his grandfather; and the story of a family that decided to revive Pilas’s winemaking tradition when almost no one was paying attention to it anymore.
A glass of wine takes on a whole new meaning when you know where it comes from.
And the wine from that night comes from a vineyard, a family, and a rather simple idea: to make wine with the soul of the land.
And to wrap things up, a finish you won’t soon forget: Pedro Ximénez. Dark, deep, slow. The kind that lingers in the glass for a while. And lingers in your memory for a while longer.
The Menu, Step by Step
Appetizer · Tostón de Pilas
Crispy slice of olive oil bread with confit cod, semi-dried tomatoes, an emulsion of seasoned olives, and fresh radishes.
We started where we had to start: in Pilas.
Bread. Cod. Tomatoes. Olives. Radishes.
Simple ingredients, yes. But when treated with care, simplicity doesn’t seem simple. It seems genuine.
Pairing · Zarco Blanco. Organic, night harvest, aged on fine lees in French oak. It doesn’t overpower the dish. It enhances it.
Preview · Pilas vs. Huelva
Warm salad of marinated mackerel with asparagus, sweet caramelized onions, and Huelva strawberries.
Here’s where things start to come together.
The mackerel arrives with that cheerful tang from the marinade. The asparagus and small onions provide the vegetable element. And the strawberry appears as if by chance.
But it transforms the dish.
Not to make it sweet, but to make it more vibrant.
Pairing · Zarco Rosado. Red berries, flowers, balanced acidity. When the strawberries arrived, the wine was already waiting.
Seafood · A Tour of Doñana and Its Coastline
Clams with a mild garlic sauce, Sanlúcar shrimp, fresh almonds, and wine foam.
This dish smells like the coast.
A table with a clean tablecloth. That moment when someone says, “Try this,” and everyone falls silent for a second.
The clams take center stage. The Sanlúcar shrimp join in as a special guest. Fresh almonds add a touch of sweetness and bitterness. And the hint of wine brings it all together with that subtle saltiness that calls for another glass.
Wine Pairing · Zarco Red. Yes, red wine with fish. Because not all red wines call for meat. Round, fresh, and smooth. A pairing with a little twist. And that’s part of the fun, too.
Meat · The marsh at sunset
Low-temperature-cooked marsh lamb, reduced lamb juices, roasted eggplant, sheep’s milk labneh, and wild herbs.
Here, the journey gets deeper.
Less breeze. More earth.
The lamb—tender, juicy, with all its flavor concentrated in its juices. The eggplant—smoky and sweet. The labneh—that lactic note. The herbs—the green, almost wild finish.
Doñana isn’t just about the landscape. It’s also about flavor.
Wine Pairing · Ubero. The family wine. A single-varietal Syrah, from vineyards in the process of converting to organic farming, hand-harvested at night, unfiltered and unclarified, aged in French oak. But beyond the technical details, Ubero is a tribute. To the father. To the grandfather. To that way of working where things aren’t done quickly just to look good, but slowly so that they make sense.
Dessert · Las Carreritas Under the Moonlight of Doñana
Doñana honey ice cream served on a bed of “torta de las carreritas” and cold Andalusian poleá soup with red berries.
The finale brings together Pilas and Doñana in a single spoonful.
Honey. Cake. Pennyroyal. Berries.
A dessert that doesn’t aim to be cloying. It aims to wrap up the journey with that feeling of having been somewhere without ever leaving Córdoba.
Pairing · 100% Pedro Ximénez, Montilla-Moriles D.O.P., sun-dried grapes, aged for 24 months using oxidative aging. Old oak, walnuts, toffee, raisins. The kind of finish that shouldn’t be sipped in a hurry.
What You Take Away from That Night
Not a menu. A story.
A conversation with the winemaker. A trip through the south without getting in the car. A table of 40 people who will understand why Pilas, Huelva, Sanlúcar, and Doñana can all fit into a single dinner if the story is told right.
And a Pedro Ximénez you won’t forget anytime soon.
Reserve Your Spot
📍 Mezquita Corregidor Winery
🗓️ Saturday, July 18, 2026
🕘 9:00 p.m.
👥 Only 40 spots available
💶 €45 for advance tickets (through July 12)
💶 €55 after that date
Non-refundable reservation. Full payment due at the time of booking.
The 40 spots aren’t just a marketing ploy. That’s how many we can accommodate.
Once they’re filled, they’re filled until the next round.
And the next round won’t be this one.
