Built around coeliacs
Entre Lías is one of the most considered addresses in Córdoba for people with coeliac disease. The staff have been specifically trained in food safety protocols to prevent cross-contamination. The approach is not removing bread from a dish — everything is rebuilt from scratch.
Spanish food without compromise
The menu covers the classics of Spanish cooking, all adapted to be safe. The bread uses alternative flours that keep the softness of the traditional loaf — not cardboard. The fries cook in dedicated oil, never shared with battered items. Seafood dishes are prepared without any flour.
The desserts
This is usually where adapted menus collapse. Not here. Entre Lías makes gluten-free desserts that hold up against their conventional counterparts. Moist cakes, crispy tarts, smooth creams — all prepared in-house using recipes developed specifically for texture and flavour, not just ingredient substitution.
Eating without the calculation
Every dish is clearly labelled on the menu. Staff explain what precautions are taken in the kitchen. For coeliac travellers who spend most of their time abroad running a silent risk assessment before each bite, this is where dining out finally feels normal.
Practical details
Central Córdoba, easy to reach from the main sights. Expect €20–30 per person for a full meal. Reserve at weekends.
