The story
Step into La Carboná and you step into the heart of Jerez. The restaurant occupies the hull of an old bodega in the historic centre, its walls still holding the romantic, classic atmosphere of the sherry trade. The space is designed for lingering – a place to savour fine wine, reconnect with traditional flavours, and enjoy high‑end contemporary cuisine among friends.
La Carboná is a family business. Founders Ana Soto and Javier Muñoz (the parents) bought the old bodega shell decades ago, originally opening as a steakhouse. Their son, Javier Muñoz – now known as the Chef del Sherry – grew up in the kitchen. He trained at Jale in El Puerto de Santa María, worked with Luis Rivas, helped earn a Michelin star at Fernando Sainz’s restaurant, and spent three years as a chef de partie at El Celler de Can Roca. After a stint at The Walnut Tree, he returned home to create his own concept.
Muñoz’s trademark is #CocinaConJerez – cooking with the wines of the region. He was a pioneer in introducing new techniques that use Jerez wines, and he makes the most of every resource the vineyard offers. His innovations include bread made with velo de flor yeast, a distillate of albariza soil, smoke from sherry‑butt staves, and Oloroso Chef, the only cooking wine with a Denomination of Origin.
The kitchen works with local, km‑0 suppliers such as Garsil Pesca and Montesierra, ensuring quality and seasonality. The results are dishes that are both rooted in Andalusian tradition and forward‑looking – a fusion of tradition and vanguard that has earned the restaurant a Michelin Recommended award since 2012.
The signature tasting menu is La Albarizuela, a journey through the most authentic flavours of the land, where each course is paired with a Jerez wine. The name references the famous white chalky soil that gives the region’s grapes their character. The menu is a complete enogastronomic experience – textures, soleras, finos, and the essence of the vineyard.
In 2026, Jerez de la Frontera became the Capital Española de la Gastronomía, and La Carboná launched “Jerez Es”, a year‑long project of twelve monthly stories that celebrate the city’s identity through food, wine, and culture. Each month a new narrative unfolds – in the plate, in the glass, and in every detail of the restaurant.
Beyond the dining room, the Chef del Sherry travels the world – particularly to Mexico – sharing the culture of Jerez through masterclasses, pop‑ups, and collaborations with brands like Domecq and Fundador. At home, the team runs workshops for children and supports social initiatives such as the summer dinner for homeless people in Jerez, designed by Muñoz himself.
La Carboná is more than a restaurant. It is a place where the tradition of the bodega, the skill of a chef trained among the world’s best, and the soul of a city all come together in a single, honest plate.
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