(Only served in midday service)
Cordoban salmorejo (chilled cream of tomato soup, garnished with olive oil, Iberian ham and chopped boiled egg)
Andalusian Gazpacho (chilled tomato soup, garnished with cucumber, onion, chopped peppers and croutons)
Mezquita salad with aubergine and olive marmalade
Warm Sephardi salad with chickpeas, chard and houmous cream
Potatoes in alioli mayonnaise with garlic from Montalbán
Caliphal aubergines (beer-battered aubergines with Pedro Ximénez wine reduction and sesame seeds)
Crispy fried aubergines
Traditional stew of the day
Fried squid rings with extra virgin olive oil mayonnaise
Hake in Sephardi-style marinade
Sautéed baby squids with cabbage salad
Fried cod with piquillo pepper salad
Mozarabic meatballs in almond and saffron sauce
Ham croquettes made following grandma’s recipe with stewed chicken and béchamel
Slow-cooked Cordoban-style oxtail with local wine and vegetables
Melt-in-the-mouth Iberian pig cheeks braised in cinnamon sauce
Grandma’s favourite: orange with olive oil, sugar and cinnamon
Cordoban pastel (pastry filled with cabello de ángel (pumpkin and syrup) and dusted with sugar and cinnamon)
Biscuit, chocolate and caramel vanilla cream cake
Mineral water, beer, soft drinks or wine
(one beverage per person)
(Only served in midday service)
Cordoban potato tortilla with onion confit and garlic mayonnaise
Caliphal aubergines (beer-battered aubergines with Pedro Ximénez wine reduction and sesame seeds)
Fried cod with piquillo pepper salad
Melt-in-the-mouth Iberian pig cheeks braised in cinnamon sauce
(one beverage per person)
(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)
Mineral water, beer, soft drinks or wine
(one beverage per person)
An assortment of acorn-fed Iberian cold cuts from the Cordoban dehesa (jamón, caña de lomo, salchichón, chorizo, and morcón)
(one beverage per person)
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
Slow-cooked Cordoban-style oxtail with local wine and vegetables
Sautéed baby cuttlefish with cabbage salad
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
Iberian shoulder loin with confit potatoes and sautéed baby vegetables
Sephardi lamb cooked in honey with nuts and raisins with couscous
