Away from the tourist quarter
El Envero has been one of Córdoba's finer tables since 2011. Owner Fernando Villena named it after the «envero» — the precise moment grapes change colour during harvest. The seasons run the kitchen.
The restaurant holds the Bib Gourmand from the Michelin Guide for exceptional value. Chefs Manuel Varela and Antonio López trained at Choco in Córdoba and Nerua at the Guggenheim Bilbao. They work with modern technique and the best local produce they can get.
The oxtail lasagne
The signature dish is rabo de toro and foie gras lasagne. Oxtail braised for hours, packed with foie gras between layers of fresh pasta. Rich and direct. Other plates worth ordering: the carabinero red prawn carpaccio, the white shrimp tartare, and croquetas that are notably creamier than average.
Three spaces, one reservation
The room splits into a tapas bar for casual grazing, a restaurant section for more involved meals, and a private space for groups. The décor is contemporary, unpretentious, and puts nothing between you and the food.
Wine
The list focuses on Spanish appellations: Taberner, Godelles, and local Montilla-Moriles. The sommelier will guide you without steering you toward the most expensive bottles.
Getting there
El Envero is on Calle Teruel, in a residential neighbourhood well clear of the Judería and the Mosque. People come here for the cooking, not the postcode. Book in advance, particularly at weekends.
