A tavern with solera in the very heart of Córdoba, a ten-minute walk from the Mosque-Cathedral.
For more than forty years we have been on Calle Conde de Torres Cabrera, feeding locals at the bar and visitors looking for the real thing. Stews that need their time, fish fried to order and produce from the land: that is the whole recipe.
The oxtail is still cooked slowly until it falls off the bone. The croquettes are rolled by hand, one by one. The salmorejo is served the way it always has been. And the Montilla-Moriles fino comes from the cask that presides over the room.
Óscar and his team run the room and the bar at the same pace as always: it fills up, it is served fast, and nobody leaves hungry. If there is a queue, that is a good sign.
First come, first served. Best plan: turn up at opening time, 13:00 or 20:00.
Almost everything comes in full and half portions. Order several and put them in the middle.
At the bar you eat standing and move fast. At a table you take your time.
We keep gluten-free flour and an allergen list. The croquettes contain no lactose.
