“The tapa is a reflection of our way of life. It should never be lost.” Celia´s personal contribution to the tapa culture has moved gourmet plates and ingredients to a miniature cooking format.

For this award-winning chef, who has among her awards a Michelin star, the tapa is a “very fun” way to understand gastronomy. “It´s relaxed, without formalities or established rules.” The best compliment for Celia is that the diner enjoys “what we have and what is around them. In Campos Wineries, we dedicate a lot of effort to our tapas, and the public appreciates it.”

For Celia, there are no secret ingredients in her kitchen, “just quality Andalusian ingredients.” The tapa from her childhood: her grandmother’s anchovies in vinegar. Bodegas Campos Restaurant (Córdoba). Tlf: 957 497 500.

Suggestions of the chef:

Fried cones
Mazamorra (a corn dish) with sweet peppers
Molletes (bread) from Almodóvar