Cordoban food, taberna style.

The Córdoba classics

Salmorejo and flamenquín are Córdoba dishes. Oxtail and pork cheeks are slow-cooked in wine. These are the ones on our menu, with the price of a full ración.

• Salmorejo de la Calleja

  €10

  Córdoba's thick, chilled tomato and bread soup, topped with Iberian ham shavings, egg and 1490 extra virgin olive oil

• Flamenquín cordobés

  €16

  Pork loin rolled around ham, breaded and fried, served with potatoes, a Córdoba classic

• Rabo de toro

  €24

  Oxtail stew, braised in wine and served with potatoes

• Carrillada de cerdo

  €18

  Pork cheeks braised in red wine

• Berenjenas del Patio

  €14

  Fried aubergine drizzled with miel de caña (sugar-cane molasses)

• Croquetas de puchero

  €14

  Home-made croquettes made with puchero, the traditional Andalusian stew

Montaditos

In Córdoba, a montadito is a small filled roll to nibble at the bar or between dishes.

• Piripi

  €6

  Pork loin, bacon, tomato, cheese and alioli (garlic mayonnaise)

• Pepito

  €6

  Pork loin, serrano ham, green pepper and mayonnaise

• Jamón ibérico

  €6.50

  Iberian ham, grated tomato and olive oil

With a glass of Montilla-Moriles

The local wine. Fino goes with salmorejo and almost everything else; oloroso, with the stews.

• Fino

  €3.50

  Dry, served cold, the local aperitif

• Amontillado

  €4.50

  Aged and nutty, for cured meats and cheese

• Oloroso

  €4.50

  Full-bodied, for the slow-cooked dishes

• Pedro Ximénez

  €4.50

  Sweet and dark, for dessert

What to order in the Jewish Quarter