Taberna La Fuenseca is an andalusian restaurant in Centro, Córdoba.
Editorially verified August 3, 2026 by Elliot Marsh, TableJourney editor. Source.
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Unveiling the secrets of local gastronomy of Cordoba, with the local food expert, while you walk with us around the city. It is a personal shopper but for the bars and...
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Explore the city and taste the local food of Córdoba at the same time, learning the history and the emblematic places of the historical centre through gastronomy. Thre...
Address: Calle Juan Rufo 20, 14001 Córdoba
Barra y Mesa is a small wooden-counter taberna in central Córdoba pouring Montilla-Moriles beside salmorejo, flamenquín and slow-cooked rabo de toro.
OrderRabo de toro, cooked down until the meat leaves the bone on its own.
TipIt closes on Sunday and serves dinner Wednesday to Saturday only, and the room is small enough that a booking matters.
La Taberna de Almodóvar pours fino en rama over a wooden bar in central Córdoba, with salmorejo and flamenquín run as the everyday counter order.
OrderSalmorejo first, then the flamenquín, in that order and no other.
TipSunday is lunch only, and the kitchen shuts firmly at 16:30 before the evening service.
La Taberna de Trasmallo has worked Avenida Doctor Fleming in Córdoba since 2009, a wooden-bar room pouring fino en rama beside the city's standards.
OrderFlamenquín with a copa of fino en rama alongside.
TipIt runs straight through from midday, which makes it useful in the dead hours when tabernas shut.
Casa El Pisto has stood on Plaza de San Miguel in Córdoba since 1880, a bullfighting taberna where the pisto with a fried egg is the house test.
OrderPisto casero con huevo, the plate that gave the taberna its nickname.
TipThe operator lists lunchtime hours only, so treat this as a midday stop rather than a dinner plan.
Taberna Regina keeps a corner of Plaza de Regina in Córdoba, one of the houses on the city's historic-taberna register, pouring Montilla-Moriles.
OrderAn amontillado with a plate of whatever the bar is frying.
TipThe midday service runs Wednesday to Sunday and the only dinner sittings are Friday and Saturday, so plan an evening visit for the weekend.
Barra y Mesa is a small wooden-counter taberna in central Córdoba pouring Montilla-Moriles beside salmorejo, flamenquín and slow-cooked rabo de toro.
OrderRabo de toro, cooked down until the meat leaves the bone on its own.
TipIt closes on Sunday and serves dinner Wednesday to Saturday only, and the room is small enough that a booking matters.
La Taberna de Almodóvar pours fino en rama over a wooden bar in central Córdoba, with salmorejo and flamenquín run as the everyday counter order.
OrderSalmorejo first, then the flamenquín, in that order and no other.
TipSunday is lunch only, and the kitchen shuts firmly at 16:30 before the evening service.
La Taberna de Trasmallo has worked Avenida Doctor Fleming in Córdoba since 2009, a wooden-bar room pouring fino en rama beside the city's standards.
OrderFlamenquín with a copa of fino en rama alongside.
TipIt runs straight through from midday, which makes it useful in the dead hours when tabernas shut.
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.
OrderThe salmorejo, the version most cordobeses measure the others against.
TipIt shuts on Sunday and does no dinner on Saturday, which trips up weekend visitors constantly.
Casa El Pisto has stood on Plaza de San Miguel in Córdoba since 1880, a bullfighting taberna where the pisto with a fried egg is the house test.
OrderPisto casero con huevo, the plate that gave the taberna its nickname.
TipThe operator lists lunchtime hours only, so treat this as a midday stop rather than a dinner plan.
