A cuisine that had almost disappeared
Casa Mazal is the only restaurant in Córdoba dedicated to Sephardic cuisine. The tradition it draws on emerged from the mixing of Jewish recipes and medieval Andalusian influences, before the expulsion of 1492. The chef reconstructed these dishes from ancient manuscripts and oral accounts preserved in diaspora communities.
The dishes
Adafina is the Shabbat stew: meat, chickpeas, and vegetables slow-cooked for hours, prepared the day before to observe the Sabbath rest. The albóndigas séfarades are the meatballs that carry this cuisine's signature warmth — cinnamon and nutmeg picked up from Eastern trade routes. The berenjenas con miel (aubergines with honey) land that sweet-savoury balance that runs through medieval cooking. The pestiños with sesame and honey close the meal on exactly the right note.
The setting
A small house on Calle Tomás Conde, a few steps from the Synagogue. Barely twenty covers, plain décor that lets the food do the work. The chef sometimes comes through the dining room to explain the history behind a dish — and it actually adds something.
Booking and budget
Reserve several days ahead; regulars come back often. Expect €25–40 for a full meal. The obvious choice after visiting the Synagogue and the Jewish Quarter.
