“The tapa is what Andalusian cuisine offers, with enough quantity to be able to enjoy a variety of dishes.”

The chef sees the tapa as one of the most important assets of Andalusian gastronomy, though not the only one. “With the opening of Gorki 18 years ago, we created a different concept of the tapa, starting with delicatessen products,” he affirms.

For Gonzalo, the tapa is at its peak. “We have reached levels that were unthinkable ten years ago.” Currently, the tapa is more elaborate. “Much more effort is dedicated to their preparation, completion and presentation.”

Quality raw material is fundamental and “now Andalusians are conscious of the wonders we have in each province.” Gonzalo tells us his best kept cooking secret: “Prepare it with lots of affection and love.”

The tapa from his childhood: fried tapas. Restaurant Gorki (Córdoba). Tlf: 957 477 820.

Sugerencias del chef:

Porra Casserole
Antequerana with cubed Iberian ham
Caviar qith cubed Iberian ham