Córdoba's first Michelin star
Choco has held one Michelin star since 2012, built on the vision of chef Kisko García. He trained at El Celler de Can Roca and Casa Marcial, then came home and transformed his family's tavern. He remains the first Córdoban chef to earn this distinction in the provincial capital.
The cooking
The menu revisits Córdoban classics with technical precision and a specific kind of inventive restraint. The thinly sliced cuttlefish — the dish that gives the restaurant its name — is the symbol: a precise cut that changes everything about the texture of the mollusc. Salmorejo arrives as a light espuma. Norwegian langoustine pairs with black pudding in a sea-and-land combination that sounds wrong and tastes right. Goat's cheese with yogurt and anise goes somewhere unexpected with the local dairy tradition.
Wine
The cellar leads with Montilla-Moriles, the local appellation most visitors do not know before they arrive. The sommelier particularly recommends vintages from Taberner, an artisan bodega with characterful finos and amontillados. The pairings built around Pedro Ximénez grapes grown just outside Córdoba are worth following.
Getting a table
Closed Monday and Tuesday, and all through August. Wednesday–Saturday for lunch and dinner; Sunday lunch only. Tasting menu at €110–150. Reserve well ahead, especially during the Patio Festival. Located in the centro, around a 10-minute walk from the Judería.
