Taberna · Granada · San AgustínPaloCortao
Sherry and seasonal cooking next to the San Agustín market, a step from the Cathedral.
Cellar master’s chalk on a Jerez cask
01 · The name
In the bodegas of Jerez, the cellar master walks between the casks with a piece of chalk. On a cask meant to become fino he draws a stroke. Sometimes the wine loses its flor and takes another path, deeper and rarer; then he crosses the stroke with a line. Palo cortado — the cut stroke. That line gave this house its name, and it is the same one on our sign.
The cellar in numbers
150
wines on the list
40
from Jerez, on the way to seventy
370
Google reviews, 4.6 on average
2,023
the year we came to San Agustín
02 · The kitchen
Five dishes that never leave the menu
The menu follows the season. These five stay, and each has its glass.
- 01 / 05King oyster mushroomsGriddled, with egg and garlic·With Amontillado
- 02 / 05Smoked bonitoServed cold, with its oil·With Palo cortado
- 03 / 05Confit artichokesSautéed, with ham·With Fino or manzanilla en rama
- 04 / 05Mozarabic salt codThe house fish·With Oloroso
- 05 / 05Aged beef chopTo share·With A red from the cellar
01 — King oyster mushrooms
03 · The cellar
150 wines. Forty from Jerez, on the way to seventy.
From the palest to the darkest: that is how sherry is ordered — by how much air it has breathed in the cask.
- 01 / 07
Manzanilla
The fino of Sanlúcar: lighter, with the river breeze.
- 02 / 07
Fino
Pale, dry and saline. Aged under a veil of flor.
- 03 / 07
Amontillado
Starts under flor, finishes in the air. Hazelnut.
- 04 / 07
Palo cortado
The nose of an amontillado, the body of an oloroso. The rare one.
- 05 / 07
Oloroso
No flor from day one. Walnut, leather, body.
- 06 / 07
Cream
Oloroso and Pedro Ximénez. Sweet with backbone.
- 07 / 07
Pedro Ximénez
Sun-dried grapes. Raisin, fig, liquorice.
04 · The house
Enrique de la Blanca
He has been behind a bar since he was a boy. He tried his luck with a bar in Switzerland, came back and opened the first Palo Cortao; this one, in San Agustín, is the second. He trained in Jerez and Sanlúcar, and he still pours a beer the way other people sign their name.
- 1stAndalusian beer-pouring champion, with Estrella Galicia
- 2ndWorld runner-up in beer pouring, with Cerveza Victoria
- 1·2·3First, second and third prize in tapas competitions, in different years
- ☼A Solete from Guía Repsol
The house
Midday light, stone and patterned tiles
05 · Tastings
7–8
guests per tasting
A sherry tasting at the bar, with Enrique
For groups of seven or eight. The styles of sherry one after another, from fino to Pedro Ximénez, plus the palo cortado this house is named after. Each wine with its own tapa, in Spanish or English.
“Palo Cortao is the best tapas bar in Granada. … Enrique taught me how to drink Jerez/Sherry/ Fino”“La mejor variedad de vinos generosos. Buenas tapas y genial servicio”“Staff were charming and knowledgeable about the vermouths and sherry.”“Un lugar imprescindible en Granada. … El vermut rosado, impresionante.”“Enrique and his whole staff were so attentive, making recommendations and treating us as if we were regulars.”“¡Palo Cortao es un acierto, nunca falla!”“Tienen una carta muy variada de finos. Muy recomendable”“Comida muy rica, vinos buenos con buen asesoramiento y la atención excelente.”“Venimos de Barcelona y nos vamos con buen sabor de boca”“By far worth the visit staff are top notch … food is amazing”06 · Getting here
Next to the San Agustín market
- Granada Cathedrala step away
- San Agustín marketnext door
- San Agustín car parkat the door
Monday to Saturday, 1 pm to midnight
