A passion for spoon dishes
Two brothers, one shared idea since childhood: platos de cuchara — the slow-cooked stews and soups of Córdoban upbringing. Narciso runs the front of house; Paco cooks. When they opened La Cuchara de San Lorenzo in March 2006, it was to pay proper tribute to these dishes: stews that simmer for hours, creamy soups, the kind of food that tells you where it comes from in the first mouthful.
Bib Gourmand since 2018
The Michelin Guide spotted this small table in the San Lorenzo quarter in 2018 and awarded it the Bib Gourmand — the mark for exceptional value. No unnecessary flourishes here. Fresh produce, accomplished technique, and a genuine care for doing things well. The salmorejo arrives smooth and silky, properly topped with ham and hard-boiled egg. The rabo de toro comes apart at the fork, its sauce reduced for hours. Croquetas de ternera are golden outside, homemade bechamel within. The flamenquín is generous and correctly crunchy.
The room
Thirty covers at most, across two floors. The atmosphere is contemporary without being cold. Narciso knows his regulars by name and suggests wines without pushing. The list leads with Andalusian appellations, particularly Montilla-Moriles at fair prices — a chilled fino with starters, a fuller amontillado alongside the oxtail.
Practical details
Book ahead — this dining room fills up. Hours: Monday 2pm–4pm; Tuesday–Wednesday and Friday–Saturday 2pm–4pm and 9pm–11pm; Thursday 2pm–midnight; Sunday 2pm–4pm. Budget €20–35 per person with drinks. A proper address for authentic Córdoban cuisine away from the Mezquita crowd.
