From authentic Andalusian cuisine to classic Córdoban family recipes, discover the essential addresses to savor local tradition.
A Córdoba gastronomic institution since 1908. Former aristocratic palace with Montilla-Moriles cellars, century-old rabo de toro recipe, and successive patios with stone fountains.
The go-to stop after the Mosque-Cathedral in Córdoba. Silky salmorejo, crispy flamenquín, generous portions, and wine at prices that make it hard to leave after one round.
Córdoba's Judería since 1928. Michelin Guide listed. Flower-filled patio, salmorejo made to the same recipe for nearly a century, and proper rabo de toro.
A Córdoba landmark since 1970 inside a 14th-century Jewish house in the Judería. Iberian pork grilled over oak charcoal, Montilla-Moriles from the cellar, flower-filled patios.
Family restaurant in Córdoba's Judería for over 20 years. Carmen runs the kitchen, knows her regulars by name, and serves bacalao al carbón that will surprise you.
Michelin Bib Gourmand in Córdoba's San Lorenzo quarter since 2018. Brothers Narciso and Paco López serve slow-cooked Córdoban platos de cuchara in thirty intimate covers.
Small family restaurant in central Córdoba that does not appear in tourist guides. The regulars are locals who know where to eat well without overpaying. Everything is homemade.
Facing the Mezquita since 1978, El Caballo Rojo pioneered Mozarabic cuisine in Córdoba. Honey-glazed lamb from a 10th-century recipe and candied orange still on the menu.
Founded in 1880 by Córdoba's silversmiths' guild, this is Spain's benchmark gluten-free restaurant. Orange-tree courtyard, FACE-certified kitchen, every dish on the menu available safe.
Traditional Andalusian cuisine in the Marquesa de Valdeloro's 18th-century palace in Córdoba. Trees grow in the inner patio, and Montilla-Moriles pours straight from the barrel.
Small family taberna in Córdoba's patio quarter. Morning salmorejo made from a family recipe, slow-braised carne en salsa, and a tarta de queso worth ordering early.