Chef Juanlu Fernández, a fan of slow cooking, defines his style as 'rearguard avant-garde', an expression that highlights his personal, somewhat crazy interpretation of cooking which is based around classic French cuisine but which also showcases the best Andalucian ingredients, with stews and traditional recipes.In his attractive restaurant, designed by architect Jean Porsche, he aims to personalise the experience by involving guests in the creative process (the kitchen is visible from the dining room) through two tasting menus offering different sensations: 'Duxende' (9 courses), which is described as the restaurant’s soul, and a more extensive 'Duxo' (12 courses), a journey across the senses, enabling guests to discover the region’s history and recipes. For their delicacy and depth of flavour, dishes like Choco a la cochambrosa (cuttlefish) and Marisco con chícharos (seafood with peas) were a cut above. Over 600 wines and sherries of Jerez take centre stage in the wine pairing options, many of which are old bottles or from wineries that no longer exist!