From the streets of Jijona
In the 1920s, brothers Antonio and Enrique left Jijona — the Alicante village that more or less invented Spanish nougat — and came to Córdoba with handmade ice creams packed in cork jars. No refrigeration, no premises, just the street. In 1935 they opened a permanent shop at the foot of the Palacio de Colomera, on Plaza de las Tendillas. It was the first dedicated ice cream parlour the city had seen.
Four generations on
The original proportions have survived. Antonio's grandchildren still make the same ice creams using the same methods — the equipment has modernised, the recipes have not.
The Copa Cordobesa
The house signature is leche merengada ice cream with walnuts and cinnamon. Meringued milk is lighter than whipped cream, with a clean, slightly floral flavour that tastes specifically like summer here. The helado de turrón keeps the Jijonense connection alive — creamy, with honest notes of honey and almond.
On the terrace
Sat on the shaded terrace at Las Tendillas, you watch Córdoban life go past rather than chasing it. Families arrive on Sunday after church, teenagers appear in the evenings. In summer the place stays open until midnight, which makes it the city's unofficial late-night rendezvous — a role it has held for nearly ninety years.
