July in Córdoba usually has a single unwritten rule: seek shelter at 6:00 p.m. However, on July 22 at 6:00 p.m., we’re going to break that rule at Bodegas Mezquita Ribera. We’re not proposing a passive respite from the heat, but rather a sensory challenge led by two cutting-edge artisans: sommelier Alejandro Paredes (Bodega 12PB) , and master ice cream maker, Sebastián Barrena, who heads the Helados Estepa.
Under the name “Córdoba al Paladar”, these two professionals have joined forces to offer an exclusive event where the clash of temperatures and the city’s historical legacy come together at the table. A live dialogue between the extreme cold of artisanal ice cream and the wood-aging of the exquisite wines from this renowned winery.
A Journey Through the History of Córdoba via Its Flavors
Córdoba is a city shaped by civilizations, cultures, and traditions that have left their mark on the way we eat and drink. Romans, Andalusians, Mozarabs, and Christians have all contributed to a unique culinary heritage that lives on today in our most iconic products. “Córdoba al Paladar” is a journey through that heritage—an experience where each course represents a moment in our history and an expression of our region. Through the wines and dishes from 12PB, we’ll discover how the flavors of Córdoba have evolved over more than two thousand years without losing their essence.
I. EL ORO DE CÓRDOBA 12PB EVOO and EVOO sorbet
We begin our tour with the product that best defines the Cordoba landscape: extra virgin olive oil. The vast olive groves surrounding Cordoba have been a source of wealth since Roman times, when olive oil from Baetica was transported from the Guadalquivir River to Rome to supply the Empire.
We present the 12PB EVOO in two forms: first in its natural state, allowing you to appreciate its vegetal and fruity nuances and its balanced bitterness; then transformed into a sorbet, where the temperature changes how the oil is perceived and allows us to discover a new dimension of its texture and lingering finish. This first course is a tribute to the product that has linked Córdoba with the rest of the Mediterranean for centuries.
II. THE SCENT OF THE COURTYARDS Vermut 12PB and tangerine sorbet
The mandarin transports us to the aromas of Córdoba’s courtyards, where citrus fruits are part of the city’s domestic and emotional landscape. The 12PB vermouth, crafted from a careful selection of botanicals, finds a perfect companion in the mandarin sorbet, which enhances its fresh and spicy notes. It’s a pairing that embodies the most Mediterranean, luminous, and open side of Córdoba, where the aromas of flowers, fruits, and spices coexist in perfect harmony.
III. THE FLAVORS OF ROMAN CÓRDOBA Bitter almond ice cream with Fino Pasado 12PB
Our third journey takes us to Roman Córdoba. Almonds have been a staple of the Mediterranean diet since ancient times, and they help us reinterpret some of the flavors that may have been part of the cuisine of the ancient Colonia Patricia. The bitter almond ice cream evokes aromatic memories that bring us closer to Córdoba’s mazamorra, one of the oldest dishes in our cuisine, made precisely from almonds, bread, garlic, and olive oil. The Fino Pasado 12PB adds depth, saltiness, and elegance, creating a dialogue between past and present that connects Roman Córdoba with modern-day Córdoba. This course offers a glimpse into the origins of our culinary identity.
IV. THE MOZARABIC HERITAGE Alfajor Ice Cream with Oloroso 12PB
We are moving toward one of the most brilliant periods in our history: Al-Andalus and Mozarabic Córdoba. The alfajor is one of the great culinary legacies of that era. The blend of honey, nuts, and spices evokes the trade routes, the markets of Medina Azahara, and a city that served as a cultural beacon for the entire Western world. The alfajor ice cream preserves that aromatic, spicy spirit, while the Oloroso 12PB adds complexity, notes of walnut and fine wood, and an extraordinary finish. Together, they pay homage to the Córdoba of the three cultures, where gastronomy served as a meeting point between peoples and traditions.
V. CÓRDOBA THROUGH ITS TOWNS: Sheep’s-milk cheese ice cream and quince paste from Puente Genil paired with Tinto 12PB
We conclude our journey by turning our attention to the province. Sheep’s milk cheese represents the livestock-raising tradition of our mountains and countryside. Quince takes us directly to Puente Genil, a town that has made this fruit one of its most recognized and appreciated products. The intensity and creaminess of the cheese are balanced by the elegant sweetness of the quince, while the Tinto 12PB adds fruitiness, structure, and freshness to round out the pairing. This final course symbolizes the connection between the capital and its towns, between the historic city and the culinary richness of the entire province.
FAREWELL
Córdoba cannot be fully understood through its monuments alone. It can also be discovered in its aromas, its crops, its recipes, and the products that have been a part of the lives of generations of Cordobans. With “Córdoba al Paladar,” we’ve journeyed through centuries of history via five dishes that represent different stages of our identity: Roman Córdoba, with its olive oil and almonds; Al-Andalus Córdoba, with its spices and alfajores; and modern-day Córdoba, which continues to find inspiration in its towns and countryside to keep creating. Because every flavor tells a story, and all of them are part of Córdoba.
📍 Location: Bodegas Mezquita Ribera
🗓️ Wednesday, July 22, 2026 🕘 6:00 p.m.
💶 €30 for advance tickets (through July 20) 💶 €40 after that date
*Non-refundable amount.
Note from the organizers: The event requires a minimum of 20 attendees to take place. If this minimum is not met, or in the event of unforeseen circumstances beyond our control, the organizers reserve the right to cancel the event and will immediately refund 100% of the deposit.
Once all spots are filled, the system will automatically block further reservations.
