The best restaurants Province Of Córdoba

Several taverns of the Company of the Bankers (even more than 10,000 people in Córdoba live thanks to the work of metal money), whose majority date from the beginning of the 20th century and even of the end from the 19th century, are distributed in Córdoba. In heart of city, behind the archaeology museum, that of the plaza of Séneca, going back to 1874, accommodates in its patio a clientele of accustomed come to taste delicious tapas been used or full meals with wine as Montilla from the cellar. If you wish a little more entertainments, you direct towards the river to drink a gun in Taberna Plateros in a Cordovan setting with patio quite as authentic!

Around a central patio, five lounges with different decorations and atmospheres await connoisseurs and curious. Housed in a th century palace, this rustic establishment with over thirty years of experience prepares traditional kosher and national traditional cuisine. In front of Alcázar de los Reyes Cristianos, a well-kept address, perfectly recommendable even if the establishment is intended more and more for group menus.

Housed in an old mansion that has been completely renovated, just a stone's throw from the historic centre, Chef Juanjo Ruiz and Remedios Romero welcome you to one of the best restaurants in Cordoba! Casa de Manolete Bistro offers refined cuisine on weekdays à la carte, while A Flor de Piel Restaurante is the more gastronomic version with a choice of 2 tasting menus served in 9 steps or 10 steps, accompanied by a guided tour of the Palacete.

Right next to the mosque, these bodegas, which owe their name to the mosque, offer a charming, modern setting where more than forty tapas are prepared daily. These are accompanied by a selection of wines, of which there are some sixty on the menu, including regional Montilla wines. For example, try a selection of Cordoba cheeses accompanied by mandarin jam, or a remojón, a salad made with cod, oranges and almonds. The quality is top-notch and the welcome pleasant.

Under the arcades and close to the town hall, this central address makes it possible to make good meals with pleasant flavours with gazpacho, cod confit with fruit or beef fillet with mushroom risotto served with kindness. His speciality: el mojete, with potatoes and eggplants, and salmorejo. The house is known for preparing excellent tapas. To enjoy it all, you can set up in pretty indoor spaces or on a terrace to admire the view, day or night. The dishes are very generous and the price-quality ratio very good.

A stone's throw from the town hall, it is a very central place to rest. It is also famous for its good traditional cuisine highlighting local products: soups, pork meat in sauce.... We will also take the opportunity to test the great egabrense specialities, the adobos, tasty roasts and soups, caldos, prepared with Muscatel. The small terrace is a little bit on the street, so it is better to sit inside, which will allow you to discover the pretty interior patio and the collection of many old radio sets, not to be missed.

Since 1989, this establishment maintained by Pedro Lucena Ariza is known and renowned for its hams and cheeses from the cordobesa mountain. With a specialty, cerdo carrillada (pork cheek), but also will obtain salmorejos or toros rabos with the certainty of products from the day market. Enjoy everything in the restaurant, but also in the barra, with menus of the day (in week) and a zone of tapeo, where you particularly appreciate the anchovies of the lawyers.

Restaurant in a Jewish house of the fourteenth century, with stone columns and an original patio of the period. The cuisine is based on ancient and traditional Sefarad and Al-Andalus recipes. Among the different dishes, we will test the lamb, but there will also be duck confit. The restaurant also offers many vegetarian dishes. The wines are selected and the desserts are home made. Almost every day you will have the chance to enjoy live music in the patio. Casa Mazal won the 2018 Cordoba Gourmet Award.

This restaurant combines the flavours of Argentina, where Luis comes from, with the typical cuisine of his adopted city, Córdoba. On the Cordoba side, for example, we will test the cordobé salmorejo, croquettes or pistol, and on the Argentine side, there will be empanadas (cheese, tomato, chicken, meat) and of course meat for which Argentine beef steak is unanimously accepted. Everything is homemade and served with a smile, either in the main restaurant located a stone's throw from La Mezquita or in the Mercado Victoria, the city's gastronomic market.

Right in the center of town, opposite the Parroquia San Miguel, the old wine tavern La Montillana has had an excellent reputation since it was founded in 1948, both for its typical convivial atmosphere, its passionate bullfighting decoration, its exceptional beverages, its delicious traditional home cooking and its gatherings of loyal regulars, worthy representatives of Cordoba's social diversity. Renovated in 2008 and awarded the "Q" for tourist quality, the authentic, rustic tavern boasts noble lounges on the first floor and a gigantic interior patio on the first floor, marked by a multitude of deer antlers, hunting trophies from the nearby sierras, and a huge, life-size canvas depicting a bullfighter on horseback and his pike. Amidst the hustle and bustle, under the blessing of the five masters of Cordoba bullfighting (Lagartijo, Machaquito, El Guerra, El Cordobés and Manolete), enjoy jamón ibérico from Valle de Los Pedroches, salmorejo, fried eggplant with Montoro honey, grilled zucchini with Zuheros cheese, onion croquettes with béchamel sauce, artichoke stew prepared with Montilla wine, flamenquín.. And let's not forget the equally generous desserts, such as cottage cheese cake with hazelnuts and pineapple coulis! If you don't have the opportunity this time to visit the Montilla-Moriles appellation area, a well-informed and professional team will be delighted to present you with a tasting of the wines of tierra cordobesa (25 to 30 references):fino, joven (young table wine), tinaja (jar), excellent, oloroso, amontillado, palo cortao and pedro ximénez... A fine program in prospect.

Ten kilometres from Baena (direction Granada), a former restored cortijo with garden and orchard allows you to dine on the terrace in the shade of majestic palm trees or in a rustic room. Local revenues with good regional products are at the party: salmorejo, lamb of lamb, deer in sauce, roast cabri… The cellar is well stocked and an adjacent shop allows to buy olive oil, cheese or meats…

In the south-east of the Montilla centre, a éclair on the local land, this table with a presence dining room, rustic lounges and a staff in costume offers a good opportunity to taste the best wines in the region. Let yourself be tempted by the chef's aubergines, the partridge at Campiña, the leg of lamb and milk fried milk before going to the wine shop.

To the east of the historic city, in the La Fuensanta district, at the piano, young chef Kisko García, who made his name at the IV Madrid Fusión International Gastronomic^Summit in early 2006, is developing an innovative Andalusian cuisine. Trained at the Cordoba Hotel School, the chef took over the family business with his brother, which was established some forty years ago. On the intimate à la carte menu, classic dishes such as salmorejo or Huelva prawns mingle with tasty creations such as liver chupa-chups with goat's cheese or rabbit a la Maestranza. Our Michelin-starred restaurateur would like to move closer to the livelier city center, with an additional, more economical gastrobar, near the paseo de la Ribera...

Close to the old Merced Convent, this fashionable Japanese restaurant offers a variety of menus as well as a buffet-style buffet formula. The best specialties of the establishment, served by a lively female staff, are also from China, Korea and Thailand. Very good economic and culinary plan.

Near the Corredera, it is one of the best value for money in the area. A suit of bullfighter and a few colorful traditional objects in the window draw the eye by announcing the colour necessarily typical. With a home made of rich dishes (flamenquín) and prepared tapas (guisos), the establishment once enlarged, set itself as a beautiful place rustic in the warm welcome. A classic for tapear on wooden stools and spend a very good time, just if you get there early enough!

For typical tapas in the city, you will visit this wine bar to taste the exquisite specialities (flamenquín, crispín and brochetas). 

A good address to try mountain specialities in the region. Here you can prepare cachorreña soup (boiled bread, garlic, pepper, salt and vinegar) and kid in sauce. For lighter meals, all the other good Andalusian recipes are on the map: sausage, omelettes, as well as the whole range of cheeses!

Located about 4 km southwest of Lucena, this is the restaurant of the Los Bronces Hotel . It offers as its first pleasure a chic and elegant place to eat. It is particularly well known and appreciated by Lucentinos, who like to stop here at weekends to enjoy succulent meats cooked in the oven, with special mention for its grilled lamb and Iberian ham with beans. In terms of tapas, the salmorejo is the most popular.

If you want to try the local tapas, with extra virgin olive oil in the spotlight, you'll be happy to visit this friendly Pepe. You can sit in a small, unpretentious room or on the basic terrace. In this bar, located in a pedestrian street near Hostal Rafi, you can enjoy the good tapas of the day with copious portions, in the company of a family of regulars who remain faithful to him: aubergine fritters with honey, salpicón de mariscos (seafood salad), riñones al Jerez (kidneys) or artichokes with broad beans..