Nearly a century at the same address
Casa Pepe de la Judería has been open since 1928. The recipes have survived every chapter of twentieth-century Spain, handed down generation to generation. The Michelin Guide has listed this address for decades.
The patio
The flower-filled patio is the heart of the house. Cascading geraniums, century-old azulejos, a softly murmuring fountain. It is the iconic image of Andalusia. Here it is genuinely authentic, not assembled for tourists. The interior rooms, adorned with old photographs, tell a century of Córdoban gastronomy.
The dishes
The salmorejo follows the recipe unchanged since 1928. Each bowl arrives smooth and well-seasoned, generously topped with serrano ham and hard-boiled egg. The rabo de toro uses the same tradition — meltingly tender meat, slow-braised for hours in a sauce reduced to nothing watery. The mazamorra — cold almond soup — is rarer than salmorejo but equally Córdoban. It predates the arrival of the tomato from the Americas; it is the original gazpacho. The flamenquín arrives crispy and generous. The house tortilla de patatas is perfectly creamy.
Visiting tips
Book a patio table for the evening — they go fast. The restaurant takes many group bookings, so lunch tends to be quieter and more personal. Expect €30–50 for a full meal. Service is professional, occasionally formal. A reliable choice when you want tradition in a genuinely historic setting.
