At LÚ Cocina y Alma our philosophy is based on “tradition”, in order to delve deeper into the origin of the recipes, understand the reason behind them and transform these French as well as Andalusian recipe books into haute cuisine.

A fusion of two passions: France and its culinary legacy and Andalusia, the land that has seen us grow up.

We will represent quintessential traditional Andalusian dishes such as, mackerel with “piriñaca”, a yellow stew, a sea bass with “gazpachuelo” or Retinta cow with payoyo cheese from the Sierra de Grazalema and take you to the vanguard of French-Andalusian cuisine.

The Wines from Jerez put a seal on this dialogue between tradition and vanguard, wines which boast a history of 3,000 years and which over the years have become one of haute cuisine’s greatest allies. The diverse range of styles and versatility on the table ensure the success of this fusion.