A name with history behind it
Garum 2.1 takes its name from the fermented fish sauce that made Roman Baetica wealthy — the ancient province centred on what is now Córdoba. The chef runs with that same logic of transformation: he picks Córdoban classics and rebuilds them from the inside. Multiple prizes later, including a Michelin Guide recommendation, the gamble has clearly paid off.
What to order
The salmorejo with amontillado won first place in Córdoba's best salmorejo competition. Montilla wine adds an unexpected depth to the cold soup — you can taste the tradition underneath, but the dish goes somewhere new. The churro de rabo de toro con chocolate is the kind of idea that sounds like a gimmick until you eat one: shredded braised oxtail packed into churro batter, served with bitter chocolate sauce. It works. The manitas crujientes — crispy pig's trotters — are a single-bite thing done with enough precision to make offal converts.
Tasting menu or à la carte
For €50–65, the tasting menu covers five or seven courses and shows the full range of what the kitchen does, with optional wine pairings. À la carte runs €35–45. Either way, this is not expensive for this level of cooking.
The room
No white tablecloths, no hovering formality. The atmosphere is relaxed in spite of the culinary ambition. Book dinner, especially on weekends. The address draws curious food lovers who want to eat well in Córdoba without paying starred-restaurant prices.
