LÚ Cocina y Alma

A chef's table shaped by Andalusia

At LÚ Cocina y Alma, the kitchen is part of the dining room. Chef Juanlu Fernández and his team cook and present dishes in full view, giving the meal the immediacy of a chef's table and bringing the craft behind each course into the experience. The restaurant's phrase, “Cocina con Duende,” points toward a style that draws on Andalusian character while looking outward for technique.

The cooking builds on regional ingredients and traditional recipes, then filters them through the slower preparations and classical methods of French cuisine. The MICHELIN Guide describes two tasting menus, one with nine courses and a longer twelve-course option, alongside a cellar with more than 600 Sherry selections. In Jerez, where wine is inseparable from the landscape, that pairing makes the meal feel connected to the city as well as to the chef's personal point of view.