The best restaurants Province Of Córdoba

On the edge of the Guadalquivir, it is an establishment that is a meeting place between gastronomy, art and nature: both eco-friendly products and restaurant that serve tapas or quality products (liver con pisto de manzana, chipirones y arroz con curry, pera de) and vegetarian specialities.

Located in the heart of Judería, this restaurant, founded in 1920, is an institution in Córdoba. From the very beginning, the place has kept its distribution in multiple salons, spread over several floors, and its decoration, that of a traditional tavern in Cordoba, whose founder was of course a great lover of bullfighting and a friend of Manolete. Since 1997, new owners have taken over the restaurant and adapted it while preserving its traditional charm through a very complete collection of Cordoba artists hanging on the walls. On the culinary side, chef Juan Pedro Secaduras blends Cordoba's culinary tradition with notes of modernity. Among the classics, the toro rabo with red wine, flamenco, caliphate eggplants, honey, a delight of finesse, and of course the salmorejo corbobès with its egg and Iberian ham. If you choose the restaurant, it is better to choose the terrace, booking in advance, to have a beautiful view over the top of La Mesquita. But for tighter budgets, a tapeo can be made on the marble barra, which has also been preserved intact since its creation.

"La Taverne du fleuve" is part of Cordoba's reappropriation of the Guadalquivir's pleasant north bank. Just a stone's throw from the picturesque plaza del Potro, this three-storey establishment features an imposing interior patio that acts as a skylight (with overhanging views), and a racy, meticulously-crafted décor linked to the river! With a good, young and dynamic team, this contemporary tavern is already a great success, not only because of its privileged location, but also because of its quality catering, with suggestions from the market. In the large dining room or in the lounge with its beautiful olive wood furniture, let yourself be pampered with refined cuisine inspired by Cordoba specialties: Salmorejo Cordobés, risotto version of bull's tail (Rabo de Toro), etc. Depending on what's available, fish is also often showcased, braised, with just the right amount of oil, and accompanied by fine wines from the Montilla-Moriles appellation. Don't hesitate to head up to the terrace, with its panoramic view, to take advantage of the riverside microclimate while enjoying a cocktail.

You will quickly repérerez its facade painted with vivid colors near the plaza de las Tendillas. This pizzeria is attended by young Cordouans who enjoy a card that is truly furnished with very reasonable prices (it won a Guinness guide with more than 350 different dishes!); The service is nice and the pizzas and pasta are quite correct. In summer you will enjoy the terrace…

Near the plaza del Potro, the parking lots (free of charge!) are packed with the latest top-brand models. Yes, all the beautiful people of Cordoba meet at this institution (founded in 1908) of good living and good taste (Cordovan, to be precise). Serious work and typical cuisine(salmorejo, flamenco, rabo de toro...) all come at a (justified!) price. But you can also enjoy Cordoba's finest cuisine for less, by ordering tapas from one of the bars, in traditional or chebran settings: ensalada rusa, breaded Iberian ham matches, bull tail croquettes... What delights!

Extremely well located in the center of Priego de Cordoga, just a few meters from the Plaza de Andalucia, this welcoming restaurant has made a name for itself with its specialties ofrabo de toro (bull stew), revueltos (eggs mixed with vegetables or ham), and garlic roe. Not forgetting its flagship tapa, calamari in sauce. As is often the case, there are several areas to choose from: the tapeo corner at the entrance, and through another door, an all-white comedor for the hungriest of eaters.

In this tiny bar, facing the mosque in the north, Mr. Santos is certainly preparing one of Spain's best patatas tortillas. The only reason for your venue, which looks like a real cake, is accompanied by a cool femsa or one of the province's delicious wines. The flow of amateurs has made it an inescapable fact, and everyone emerges with the fork planted in its base to enjoy everything on the wall that runs along the mosque cathedral.

This typical tavern is an institution for the people of Cordoba. Originally founded in 1897, and later moved to its present location in 1924, just off the Plaça de la Corredera, the establishment's history is awe-inspiring. Owner Manuel Jiménez proudly shows you around his restaurant. In the words of Pablo García Baena, the Principe de Asturias prize-winning poet from Cordoba, a regular and personal friend of Manuel's, the tavern is the "last corner of Cordovan authenticity". The menu features traditional dishes such as rabo de toro (bull's tail), calamari and salmorejo cordobés (a speciality made with tomatoes, bread and olive oil). Let the waiters advise you, and they'll suggest some excellent wines from the region. A truly global treat..

Located in the beautiful villa of the Palacio del Bailío hotel, this chic restaurant offers cuisine concocted by Javier Moreno and redesigned every season. You will be able to enjoy the classics of Cordovan cuisine, such as califal berenjenas or cochinillo ibérico de la valle de los pedroches , as well as dishes with a modern touch, such as mushroom ravioli with parmesan foam. The ultimate pleasure is to contemplate the old Roman house, visible through a glass roof, and to dine to the sound of a flamenco guitar on weekends.

In the northeast of Cordoba's city center, 700 m from the Palacio de Viana, on Calle María Auxiliadora in the San Lorenzo district, you'll find the Sociedad de los Plateros tavern, a fine establishment in existence since 1868. Masterfully run by the personable Manuel Bordallo Romero, an expert in the traditional Cordoban culinary arts and a favorite on international TV shows, this Arab-style den remains a good option for those wishing to feast on typical specialties in a pleasant setting with a characteristic patio, under arches reminiscent of a mosque, surrounded by pure Cordoban locals. Among the very appetizing and generous specialties are cod dishes (lasagne, scrambled eggs, etc.), cod, salmorejo, bull tail, fried eggplants, game (venison) or the timeless flamenquín with the inimitable taste of pork from the Cordovan valleys, before finishing with a semifrío at Pedro Ximénez. Featuring patios and lounges, including the patio of orange and lemon trees, which is very pleasant on summer nights, the space boasts a good cellar with 300 barrels of Montilla-Moriles wines and an excellent tinaja (jar) wine, and organizes flamenco shows, exhibitions and even tastings. Best value for money and service!