Our menu consists of tapas (small portions) and platos (best for sharing), which are served at our restaurants. Our traditional Cordoban cuisine represents a fusion of the three cultures that settled in the city (Christian, Jewish and Islamic). All dishes are prepared with local products: extra virgin olive oil, Montilla-Moriles wine and Iberian cold cuts from Valle de los Pedroches, to name a few.

Make a start with the best Cordoban products

Artisan sheep’s cheese from Sierra de Córdoba

An assortment of Cordoban cheeses with mandarin marmalade

An assortment of acorn-fed Iberian cold cuts from the Cordoban dehesa (jamón, caña de lomo, salchichón, chorizo, morcón)

Acorn-fed Iberian ham from the Cordoban dehesa

Basket of rustic bread and regaña crispy flat bread

Our healthiest dishes

Andalusian Gazpacho (chilled tomato soup) garnished with cucumber, onion, chopped peppers and croutons

Baby vegetables sautéed in fines herbes

Mezquita salad with aubergine and olive marmalade

Remojón (orange, cod and almond salad)

Sierra de Córdoba four-cheese salad

Warm Sephardi salad with chickpeas, chard and houmous cream

Our healthiest dishes

Andalusian Gazpacho (chilled tomato soup) garnished with cucumber, onion, chopped peppers and croutons

Baby vegetables sautéed in fines herbes

Mezquita salad with aubergine and olive preserve

Remojón (orange, cod and almond salad)

Sierra de Córdoba four-cheese salad

Warm Sephardi salad with chickpeas, chard and houmous cream

Cold tapas

White-and-green salmorejo (chilled cream of spinach and chilled cream of chickpeas and cod, garlic and almonds) to honour Córdoba’s local football team

Cordoban salmorejo (chilled cream of tomato soup, garnished with olive oil, Iberian ham and chopped boiled egg)

Potatoes in alioli mayonnaise with garlic from Montalbán

Mazamorra (Cordoban almond cream) with Pedro Ximénez gelatin

Roasted piquillo peppers with tuna and chopped boiled egg

Cherry salmorejo (chilled cream of tomato and cherry soup, with apple and Cordoban cheese)

Hot tapas

Spanish omelette with potatoes, onion confit and alioli

Crispy fried aubergines

Caliphal aubergine (beer-battered aubergines with Pedro Ximénez wine reduction and sesame seeds)

Bodega Mezquita patatas bravas: our brava sauce has that extra kick!

Ham croquettes made following grandma’s recipe with stewed chicken and béchamel

Taberna Ziryab’s famous boletus mushroom croquettes

Mozarabic meatballs in almond and saffron sauce

Stew of the day

Hot tapas

Spanish omelette with potatoes, onion confit and alioli

Crispy fried aubergines

Caliphal aubergines, beer-battered aubergines with Pedro Ximénez wine reduction and sesame seeds

Bodega Mezquita patatas bravas: our brava sauce has that extra kick!

Ham croquettes made following grandma’s recipe with stewed chicken and béchamel

Taberna Ziryab’s famous boletus mushroom croquettes

Mozarabic meatballs in almond and saffron sauce

To share (if you really want to)

Traditional Cordoban ratatouille topped with fried egg

Patatas cortijeras (fried potatoes with onions, peppers, chorizo, Iberian ham and fried egg)

Rice with seafood

Creamy rice with Cordoban style oxtail

Montillana artichoke hearts cooked in Montilla-Moriles wine and garnished with Iberian ham

Cordoban rice with Iberian pork and mushrooms

Our fish dishes

Fried squid rings with extra virgin olive oil mayonnaise

Sautéed baby squids with cabbage salad

Fried cod with piquillo pepper salad

Tuna in mojito sauce

Hake in Sephardi-style marinade

Confit of cod atop Cordoban ratatouille

Our fish dishes

Fried squid rings with extra virgin olive oil mayonnaise

Sautéed baby squids with cabbage salad

Fried cod with piquillo pepper salad

Tuna in mojito sauce

Hake in Sephardi-style marinade

Confit of cod atop Cordoban ratatouille

Our meat dishes

Melt-in-the-mouth Iberian pig cheeks braised in cinnamon sauce

Andalusi chicken tagine (vegetable couscous with nuts and dried fruit)

Cordoban flamenquín (deep-fried crumbed roll of Iberian shoulder pork and ham with fried potatoes)

Sephardi lamb cooked in honey, nuts and raisins with couscous

Slow-cooked Cordoban-style oxtail with local wine and vegetables

Iberian shoulder loin, confit potatoes and sautéed vegetables

Our homemade desserts

Fresh fruit salad

Grandma’s favourite: orange with olive oil, sugar and cinnamon

Codoban pastel, pastry filled with cabello de ángel (pumpkin and syrup) and dusted with sugar and cinnamon

Biscuit, chocolate and caramel vanilla cream cake

Fried milk with chocolate ice cream

Coulant with vanilla ice cream

Sweet biscuit cream with toffee

Cottage cheese cake with honey and orange blossom

A selection of traditional desserts

Our homemade desserts

Fresh fruit salad

Grandma’s favourite: orange with olive oil, sugar and cinnamon

Codoban pastel, pastry filled with cabello de ángel (pumpkin and syrup) and dusted with sugar and cinnamon

Biscuit, chocolate and caramel vanilla cream cake

Fried milk with chocolate ice cream

Coulant with vanilla ice cream

Sweet biscuit cream with toffee

Cottage cheese cake with honey and orange blossom

A selection of traditional desserts

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