The best restaurants in the province of Córdoba
CORDOVA
chocolate _(Serrano composer; Lucena, 14; tel. 957 26 48 63; €€€€) _
Andalusian signature cuisine, with environmental products. kisko garcia He is the pioneer of Cordovan haute cuisine, which has matured alongside the family tapas bar until today. yours is one restless kitchen , in continuous reflection on the cookbook of a territory such as Western Andalusia.
An example is your latest version of salmorejo with vegetable ceviche covered with herring from La Corredera , in which tradition and modernity coexist or a revised classic such as the well-executed deer steak tartare. Memories are not lacking in the memory of flavor in dishes such as cuttlefish stewed in yellow “in the style of my mother”.
Two restaurants, although united, with independent entrance: one gastronomic with a modern atmosphere; another family with bar and terrace, more informal and close.
The Spoon of San Lorenzo _(Arroyo de San Lorenzo, 2; tel. 957 47 78 50; €€€) _
Traditional recipes from Cordoba, updated and with touches of haute cuisine. Good value for money. If you want to get an idea of Cordovan cuisine, this is the place. It is enough to review their daily offer: **prawn salad, salmorejo ** (remarkable), flamenquín with parmesan and chips, oxtail, beef tripe or chickpeas with trotters and chorizo give an idea of the festival that awaits us.
The most current inspiration comes with the boletus parmentier with 63º egg, the stuffed baby squid or the wild fish sashimi. For the daring stomachs , the boneless trotters stuffed with foie gras and Iberian ham are a total delight.
Fresh, with a young touch and located in the traditional neighborhood of San Lorenzo.
Cordoban traditional recipe book
Noor _(Pablo Ruiz Picasso, 8; tel. 957 96 40 55; €€€€€) _
Signature haute cuisine inspired by the recipe book and products of Al-Andalus. Careful presentations and service. To choose between three tasting menus.
Noor is the personal project of Paco Morales, one of the leading chefs on the national scene. Visiting Noor is a unique experience from the moment you cross the threshold , with the welcome ritual. All the details (pre-Columbian ingredients, crockery…) obey a deep R&D work.
Each season is dedicated to an Andalusian era and the dishes vary according to this. Stewed chard and chicken yolk emulsified with smoked goat butter, vegetable stew with essence of lamb and dried jasmine flowers.
It is located in the neighborhood of Cañero, outside the tourist circuit . Modern, bright decoration, with evocations of Andalusian art. Formal and elegant.
Noor's Roast Pigeon
** I recommend ** _(Alcalá Zamora, 5; tel. 957 10 73 51; €€€) _
Current Andalusian cuisine. Traditional flavors with daring and fresh presentations. good raw material.
Periko Ortega d he wastes imagination and freshness in his work looking for the complicity of the client. All this without distancing itself from the registers of Cordovan flavor. Two seasonal tasting menus , presented as Perikadas and Perikadas Pro, with the possibility of complete pairing. A classic in his recipe book is the salami tartare and tomato foam.
Another fixed is the latest version of the mazamorra, like the one with red wine with smoked eel and cockscomb . There is no shortage of dishes with Calaveruela cheeses such as burrata or roasted octopus risotto.
Restaurant outside the tourist circuit. Classic decoration with more casual touches.
PRIEGO OF CORDOBA
** The Balcony of the Adarve ** _(Paseo de Colombia, 36; tel. 957 54 70 75; €€) _
Traditional cuisine with local products, highlighting vegetables, Iberian meats from the Valley of Los Pedroches and game.
Good option to taste the cuisine of the Priego region , with Cordovan classics such as salmorejo and oxtail, also in this case with a tortilla version. Among the starters, the partridge pâté and local vegetables stand out, such as the typical scrambled eggs with collejas.
Special attention to the aforementioned assortment of Iberian pork meats from the Los Pedroches Valley in various presentations. Another fixed and well resolved dish is the suckling pig confit with herbs and boneless.
Classic restaurant in a walled area with excellent views of the mountains from the terrace.
€ Less than 10
€€€ Up to 20
€€€€ Up to 50
€€€€€ Over 50
*You can find the 2018 Gastronomic and Wine Guide in a digital version for your devices, at Manzana , Zinium Y google play .