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What to eat

Andalusian cooking in September leans cold, sharp and generous. Order the salmorejo first.

To start

  • Salmorejo Cordobés

    Córdoba's most famous dish. A thick, cold tomato soup.

    Tomato, bread, olive oil, garlic, hard-boiled egg, jamón

  • Ajoblanco

    Chilled almond and garlic soup.

    Almonds, garlic, olive oil, bread

  • Mazamorra Cordobesa

    The older cousin of salmorejo, made with almonds instead of tomatoes.

    Almonds, bread, olive oil, garlic

Mains

  • Flamenquín

    Breaded and fried pork roll filled with ham.

    Pork loin, Serrano ham, breadcrumbs

  • Rabo de Toro

    Slow-cooked oxtail stew, a traditional Andalusian speciality.

    Oxtail, red wine, vegetables

To share

  • Berenjenas Fritas con Miel

    Fried aubergine drizzled with honey or cane syrup.

    Aubergine, flour, honey

  • Jamón Ibérico de Los Pedroches

    Premium Iberian ham from the north of Córdoba province.

    Acorn-fed Iberian pork

  • Queso de Los Pedroches

    The local sheep's cheese.

    Sheep's milk

  • Pinchos Morunos

    Moorish-style grilled meat skewers.

    Pork or chicken, spices

Sweet

  • Pastel Cordobés

    A traditional sweet pastry filled with pumpkin jam.

    Puff pastry, pumpkin preserve

  • Pestiños

    Sweet fried pastries with honey.

    Flour, olive oil, honey

  • Orange Ice Cream or Sorbet

    Made from Córdoba's famous oranges.

    Orange, sugar, water

You can also order in on Glovo.