Salmorejo
Cold cream of tomato, bread, garlic and olive oil, topped with ham and egg.
Bodegas Campos, Salinas
Córdoba gastronomy
Flamenquín
Crispy roll of ham and pork breaded and fried.
Plateros tavernOxtail stew
Slow stew with Montilla wine.
El Caballo RojoAubergines with honey
Crispy strips with cane honey.
Almost any tavern downtownMazamorra
White ancestor of salmorejo with almond.
Andalusi restaurantsMarinated japuta fish
Blue fish marinated and fried.
Traditional tavernsCórdoba pastry
Puff pastry with angel hair squash and sugar.
Downtown patisseriesMontilla-Moriles wine
Local fortified wines: fino, amontillado, oloroso.
Bodegas CamposPremium guide
Local flavorSalmorejo, flamenquín, oxtail stew and Montilla-Moriles wines: Córdoba's cuisine is caliphal, Jewish and Andalusian at once.
Best for
Food lovers and centenary taberna fans.
Anu's tip
Always ask for salmorejo, not gazpacho: in Córdoba it's thicker and topped with cured ham.
Best time
Late lunch (14:00–15:30) or dinner (from 21:00).
Common mistake
Eating right next to the Mezquita expecting local quality without checking reviews.
Good to know
Many tabernas close at 16:00 and reopen at 20:00. Book on Fridays.
Nearby
San Basilio, Jewish Quarter, Plaza de la Corredera.
Frequently asked
What to order first?
Salmorejo, flamenquín and eggplant with cane syrup.
Prices and opening hours may change. Always check the official source.