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.