The tortilla
Since 1960, Bar Santos has been drawing people in with its giant tortilla española — nearly a metre across. It sits on the counter, golden and imposing. Regulars order their slice without looking at the menu. Soft, slightly runny at the centre, the kind of texture that only comes from decades of the same hands making the same recipe.
The atmosphere
No frills anywhere. You eat standing at the counter or perched on a stool, elbows on zinc. Construction workers beside students beside tourists photographing the tortilla while regulars order their usual caña. Loud, lively, completely genuine.
What to eat
A slice of tortilla (€2–3) can come as a sandwich in a small roll or on a plate. Add some jamón serrano, a cold caña, maybe a cheese montadito. Hard to spend more than €15 even very hungry. The house wine is fine. The beer is always ice-cold.
When to come
Around 1pm for lunch or 7pm for the aperitif hour. No reservations accepted, no credit cards. Avoid peak tourist times on weekends if that is not your thing. Córdobans treat this place as their Sunday morning canteen.
