The Castilian-style arcaded square and the tight streets behind it, home to Taberna Salinas and the Sociedad de Plateros houses. The oldest taberna cluster in the city.
La Cazuela de la Espartería cooks taberna standards beside Plaza de la Corredera, salmorejo, flamenquín, pisto and rabo de toro across its salons.
Signature: Salmorejo, Flamenquín, Rabo de toro, Pisto
Order: The pisto, the vegetable stew that Córdoba's tabernas use to measure each other.
Tip: Sunday is lunch only and Saturday dinner starts at 20:30, an hour later than on weekdays, so check the clock before you set out.
Taberna Salinas has run off Córdoba's Corredera since 1924, an azulejo bar backed by wine casks and a patio full of plants and old paintings.
Signature: Salmorejo cordobés, Flamenquín, Berenjenas fritas con miel de caña, Rabo de toro
Order: The salmorejo, the version most cordobeses measure the others against.
Tip: It shuts on Sunday and does no dinner on Saturday, which trips up weekend visitors constantly.
El Astronauta cooks mezze and a full plant-based section in central Córdoba, a vegan moussaka and vegan burger alongside the standard carta.
Try: Vegan moussaka and mezze
Order: The vegan moussaka, or the mezze spread if there are several of you.
Tip: The operator publishes no hours, though the Córdoba directories agree it shuts on Sunday, so phone ahead before building a plan.
Taberna Salinas has run off Córdoba's Corredera since 1924, an azulejo bar backed by wine casks and a patio full of plants and old paintings.
Signature: Salmorejo cordobés, Flamenquín, Berenjenas fritas con miel de caña, Rabo de toro
Order: The salmorejo, the version most cordobeses measure the others against.
Tip: It shuts on Sunday and does no dinner on Saturday, which trips up weekend visitors constantly.
Taberna Salinas stores its wine in eleven American-oak barrels in Córdoba and has poured house Montilla-Moriles beside 1920 azulejos since 1924.
Signature pour: The house fino, drawn from the botas
Wine focus: House Montilla-Moriles drawn from eleven American-oak barrels behind the counter
Food: Full cordobés carta
Order: A copa of the house fino before you look at the food carta.
Tip: It shuts on Sunday and does no dinner on Saturday, which trips up weekend visitors constantly.
Caracoles La Magdalena has sold snails from a stand on its Córdoba plaza since 1965, opening on Andalusia Day and closing again by late May.
Try: Caracoles in mint broth
Order: A cup of chicos, the small snails in their mint broth.
Tip: The season runs from 28 February to roughly the end of May, so most of the year there is no stall at all.
The Mercado de la Corredera trades inside the arcade of Córdoba's Castilian-style square, five fishmongers and a spice stall among seventeen working units.
Order: Buy fish at one of the five pescaderías; the in-market bar will grill it for you.
Tip: The bar inside grills whatever you have just bought for about €3, which is the whole point of coming.
Taberna Salinas serves salmorejo, flamenquín and fried aubergine off Córdoba's Corredera, in a barrel-lined room the Salinas family took on in 1924.
Try: Salmorejo and flamenquín
Order: Salmorejo, then flamenquines de jamón serrano.
Tip: An earlier tavern stood here from 1879; the Salinas family business itself dates from 1924.
El Astronauta cooks mezze and a full plant-based section in central Córdoba, a vegan moussaka and vegan burger alongside the standard carta.
Try: Vegan moussaka and mezze
Order: The vegan moussaka, or the mezze spread if there are several of you.
Tip: The operator publishes no hours, though the Córdoba directories agree it shuts on Sunday, so phone ahead before building a plan.