Jaleo celebrates 30th anniversary with a specially curated dinner

Vegetable paella at Jaleo Disney Springs Flavors of Florida Culinary Series, photo by Cristine Struble
Vegetable paella at Jaleo Disney Springs Flavors of Florida Culinary Series, photo by Cristine Struble /

While Disney Springs is a favorite Orlando dining destination, Jaleo invites diners to travel through Spanish delights. Whether guests order its iconic paella or prefer to sample a table full of tapas, the food experience is one to savor. As part of Jaleo’s 30th anniversary, the restaurant will host a special dinner on September 5.

Although many restaurants have stars, accolades, and celebrity chef backings, few have hit the 30 year mark. With locations across several cities, Jaleo has become one of Jose Andres’ signature restaurants. Offering a taste of Spanish delicacies, the food is as vibrant as the atmosphere.

The Disney Springs Jaleo restaurant is the largest one of the concept. The two-story restaurant with its open kitchen blends dining sophistication with exuberance. Whether guests sit at an intimate table for two or a larger booth for a group, the food, cocktails, and conversation make for a memorable event.

For the special 30th anniversary dinner at Disney Springs, Jaleo is offering a prix-fix menu. Inspired by the chefs’ annual culinary tour through Spain with Chef Andres, Jaleo Disney Springs’ Chef, Kristoffer Anderson and Jaleo Chicago’s Chef, José Dávilla created this celebration of modern and classic tapas. The menu showcases favorite ingredients, special cooking techniques, and food trends. In addition, the chefs will share stories and insight throughout the dinner.

Jaleo 30th anniversary dinner


  • Navaja con piñones y salsa verde: Razor clam with pine nuts from Andalucía with a sauce made from herbs and extra virgin olive oil
  • Paired With: Juve I Camps Millesime, Chardonnay 2012

First Course:

  • “Snacks” of Tuna: Ventresca Sashimi, Bañuelos with lomo de atún and Jamon Iberico de Bellota, Tartelette of Tuna, Avocado, and Summer Truffles
  • Tosta de Solomillo y Queso Payoyo: Tenderloin from the Iberian Pig, Payoyo Cheese, Roasted Red Peppers, and Caramelized Onions
  • Croqueta de Pollo “Jose’s Way”
  • Paired With: Bodegas Alvear Fino en Rama, Pedro Ximénez, D.O Montilla-Morriles

Second Course:

  • Gamba Roja “Como el Antonio” con Salsa Rosa: Lightly Fried Gamba Roja from Jose’s Favorite Restaurant in Zahara de Los Atúnes
  • Ensalada de Tomate con Lardo Ibérico: Tomato salad with Cured Iberico Fat Back
  • Paired With: Flor de Maga

Third Course:

  • Carabinero a la Crema: Tortellini, Carabinero Cream Sauce
  • Paired With: Avancia Blanco Nobleza, Godello, D.O Valdeorras

Fourth Course:

  • Carrillera de Iberico con Pure de Patatas: Iberico Pork Cheeks, Potato Puree, Wild Mushrooms
  • Paired With: Viña Gena Villota, Alomado

Fifth Course:

  • Texturas de Citricos: Yogurt Olive Oil Ice Cream, Orange Gelee, Candied Orange Peel, Arbequina
  • Paired With: Numero 2 de Jorge Ordonez, Muscat, Málaga

A limited number of tickets are available at $225 per person. The 21 and older only event includes food, wine, tax, and gratuity.

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