(Only served in midday service from Monday to Thursday except holydays weekends, Holy Week, The Patio Festival and Christmas.)
First courses (choose one)
Cordoban Salmorejo (cold smooth cream) emulsified with olive oil, iberian ham and egg
Mazamorra chilled, almond-based cream with PX jelly
Mezquita salad: mixed greens, cucumber, tomato, onion, corn, tuna, white asparagus with an olive and aubergine jam.
Four cheese salad from the mountains of Cordoban with honey and mustard dressing
Stew of the day
Caliph aubergines fried in olive oil, with a sweet Pedro Ximenez wine and sesame sauce.
Second courses (choose one)
Cordoban ratatouille with fried egg
Sephardi style Marinated Hake
Deep fried cod with “Piquillo” pepper salad
Mozarabic meatballs in almond and saffron sauce
Cured ham croquettes, with meat from a traditional family recipe stew
Premium Iberian pork stew in cinnamon sauce
Desserts (choose one)
Traditional style orange slices, with olive oil, sugar and cinnamon
Cordoban sweet: puff with cinnamon and sweet squash filling
Biscuit, chocolate and Cream Vanilla Cake with a touch of Caramel
Drinks
Mineral water, beer, soft drinks or wine
(one beverage per person)
(Only served in midday service from Monday to Thursday except holydays weekends, Holy Week, The Patio Festival and Christmas.)
Tapas
Cordoban salmorejo (chilled cream of tomato soup, garnished with olive oil, Iberian ham and chopped boiled egg)
Potato omelette with crystallised onion
and aïoli
Caliphal aubergines (beer-battered aubergines with Pedro Ximénez wine reduction and sesame seeds)
Tapas
Mozarabic meatballs in almond and saffron sauce
Deep fried cod with “piquillo” pepper salad
Premium iberian pork stew in cinnamon sauce
Dessert
Biscuit, chocolate and caramel vanilla cream cake with a touch of caramel
Drinks
(one beverage per person)
(Minimum 2 menus)
(One large portion shared between four guests or a half portion for two guests)
Sierra de Córdoba four-cheese salad
Cordoban salmorejo (chilled cream of tomato soup, garnished with olive oil, Iberian ham and chopped boiled egg)
Slow-cooked Cordoban-style oxtail with local wine and vegetables.
Cordoban pastel (pastry filled with cabello de ángel -pumpkin and syrup- and dusted with sugar and cinnamon)
Drinks
Mineral water, beer, soft drinks or wine
(one beverage per person)
(Minimum 2 menus)
Starter
An assortment of acorn-fed Iberian cold cuts from the Cordoban dehesa (jamón, caña de lomo, salchichón, chorizo, and morcón)
First course
Second course
Dessert
Drinks
(one beverage per person)
(Minimum 2 menus)
To share
Artisan sheep’s cheese from Sierra de Córdoba
Caliphal aubergines (beer-battered aubergines with Pedro Ximénez wine reduction and sesame seeds)
Ham croquettes made following grandma’s recipe with stewed chicken and béchamel
Main course (choose one)
Slow-cooked Cordoban-style oxtail with local wine and vegetables
Sautéed baby cuttlefish with cabbage salad
Dessert
Drinks
(Minimum 2 menus)
To share
An assortment of Cordoban cheeses with mandarin marmalade
Montillana artichoke hearts cooked in Montilla-Moriles wine and garnished with Iberian ham
Taberna Ziryab’s famous boletus mushroom croquettes
Main course (choose one)
Iberian shoulder loin with confit potatoes and sautéed baby vegetables
Sephardi lamb cooked in honey with nuts and raisins with couscous
Dessert
Drinks
