The City Council of Córdoba has just granted twelve taverns of the city the distinctive historic character for its more than 75 years as icons and emblems of Cordoba gastronomy.
These establishments tell the story, not only of Andalusian cuisine, but of art, society, the economy and, in general, of the city. Painters, bullfighters, politicians and even royalty are some of the diners who have sat at some of their tables to enjoy their best dishes.
Bodegas Campos (C. Lineros, 32). From Julio Romero de Torres, Antonio Gala, Lola Flores, Concha Velasco, Tony Blair to Susana Griso and Eva Longoria. These are some of the personalities who have passed through and signed the legendary barrels of this tavern/restaurant that opened its doors in 1908. Today it is an authentic gastronomic and cultural landmark of the city and a must-see. Their salmorejo, Castro salted cod in tomato and acorn-fed Iberian cheek are essential.
Tavern San Miguel (Pl. de San Miguel, 1). In the heart of the city is located this tavern founded in 1880 known as ‘Casa El Pisto’. It has been a meeting place for ranchers, singers, bullfighters and guitarists, among others, and proof of this is the photographs that hang on its walls. At the helm is the López Acedo family, the fourth generation, which maintains the tavern’s traditional Cordoba cuisine. What to eat: salmorejo, ratatouille and oxtail.
Regina Tavern (Regina Square). In this house with a Cordoban patio, another of the city’s historic taverns was established, dating back to 1904. Originally it was limited to serving wine, vinegar and olives, but over the years they expanded their services. Currently, it can boast of having one of the best bravas in the city. The sherry meat, the meatballs in broth and the tripe are highly recommended.
Casa Pepe de la Judería (C. Romero, 1). In the heart of the Jewish quarter and with one of the most beautiful terraces in the city from where you can see the Mosque-Cathedral, you will find this restaurant recognised by the Repsol Guide in 2022. It stands as one of the true emblems of Cordoban gastronomy and where you cannot leave without trying the bull’s tail, the mazamorra, the flamenquín, or the aubergines with honey.
Rubio House (C. Prta de Almodóvar, 5). This place in the heart of Puerta de Almodóvar was founded in 1920 when it was known as ‘La Taberna del Cojo de San Nicolás’ and it was not until 1932 when it began to be called Casa Rubio, after its acquisition by José María Jiménez Márquez, known in the city as ‘El Rubio’.
Bar Santa Marina (Calle Mayor de Sta. Marina, 1). This tavern is currently run by the grandson of Rafael Martínez Obispo, who left his silversmithing business behind to embark on a tavern that has told the history of the Santa Marina neighborhood and its people since 1973. Today it combines the typical dishes of the Cordoba gastronomy with new flavors.
La Fuenseca Tavern (C. Juan Rufo, 20). You don’t need to have a kitchen to go down in the history of the city. This typical tavern has been serving drinks since 1850 and stands as a meeting point for flamenco lovers. Guitarists, singers, painters and poets fill this establishment every day.
Salinas Tavern (C. Tundidores, 3). Since 1879, this establishment has maintained its spirit and traditional recipes. Some of its specialties are fried aubergines, pig trotters, spinach with chickpeas, onion-filled blood and minced meat from the land.
Society of Silversmiths. Its four taverns in Córdoba (Plaza de Séneca, El Abuelo, María Auxiliadora and San Francisco) have managed to win this distinction. The society was founded in 1868 with the objective, as a result of the Spanish political and economic crisis, to provide and “help” the most disadvantaged silversmiths in the city. From there, its establishments would mark gastronomic history and some of them, such as María Auxiliadora, would become the first place for celiacs in the city. Juan Valera, Angel de Saavedra y Ramírez, the Count of Torres Cabrera, Ramón, Mateo Inurria, Ramón del Valle Inclán, Pío Baroja, Camilo José Cela, José Ortega y Gasset and Manolete have passed through its tables.
