A pioneer
El Caballo Rojo opened in 1978, directly facing the Mosque-Cathedral. Founder José García Marín spent years working through ancient manuscripts to reconstruct recipes from medieval Córdoba. What he revived was Mozarabic cuisine — the food of Christians living under Moorish rule — which blended Arab and Iberian culinary traditions in combinations that had not been cooked since the Reconquista.
The key dishes
The cordero a la miel is the house signature. Lamb roasted to a 10th-century recipe, glazed with spiced honey that evokes the palace kitchens of the Caliphate. The Monasterio pairs meat with dried fruits in a characteristically medieval way. The naranja confitada (candied orange) closes the meal with a sweet-aromatic finish — a flavour combination beloved across the medieval Islamic world that shaped this city's golden age.
The setting
The restaurant spreads over several floors. Upper rooms look out over the Mezquita — ochre walls and bell tower lit up in the evening. Ask for a window table when booking. White linen tablecloths, formal service. The weight of the history on the plate justifies both.
Practical details
The restaurant draws a largely tourist clientele, with groups common. Weekday lunch is calmer. Budget €40–60 for a full gastronomic meal. Reservation essential for window tables facing the Mezquita.
