Enrique de la Blanca
He has worked in hospitality since he was a boy. He has owned several bars, and this is the one he wanted.
01 / 04
From Switzerland to San Agustín
Enrique went to Switzerland to open a bar and export. It did not work out. He came back to Granada and opened the first Palo Cortao. Years later he brought it here, next to the San Agustín market: a large, comfortable room full of light, where you can graze at the bar or sit down to eat without anyone rushing you.
02 / 04
Jerez and Sanlúcar
He trained in the bodegas of Jerez de la Frontera and Sanlúcar de Barrameda, and that is where a cellar of around 150 wines comes from — forty of them sherry, on the way to seventy.
“Enrique and his whole staff were so attentive, making recommendations and treating us as if we were regulars.”03 / 04
A beer, poured like a signature
He is the Andalusian beer-pouring champion with Estrella Galicia and world runner-up with Cerveza Victoria. He has won first, second and third prize in tapas competitions in different years, Palo Cortao has featured in Andalucía Gourmet, and it holds a Guía Repsol Solete.
04 / 04
The team
Behind the bar is a team that runs the house as if it were theirs. What matters most to Enrique is that guests feel at home and leave happy.
Bookings
Shall we keep you a spot at the bar?