How this restaurant came to exist
An Argentine chef arrived in Córdoba years ago and stayed. From that decision came a kitchen that draws on both traditions simultaneously: the grilling culture of the pampas and the ingredients and flavours of the Córdoban terroir.
The empanadas de rabo de toro
This is the house creation that makes La Tranquera worth seeking out. Argentine pastry — flaky, properly golden — wraps shredded rabo de toro braised in the local Córdoban style. The contrast between the South American technique and the local recipe is not a gimmick; it is a genuinely good idea. These empanadas do not exist anywhere else.
The grill
The entraña (skirt steak) goes over charcoal, cooked to your preference. Argentine beef is more marbled than Spanish, and it shows. Cuts are generous, served with homemade chimichurri. The bife de chorizo and ojo de bife round out a serious grill menu.
Wine
The list mixes Argentine malbecs and Spanish riojas, with a handful of Montilla-Moriles to keep the local connection. Budget €35–55 for a full meal. Reserve at weekends.
