Taberna San Miguel Casa El Pisto is an andalusian restaurant in Centro, Córdoba.
Editorially verified August 3, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Pisto casero con huevo, Rabo de toro, Ensaladilla rusa, Callos
Must order: Pisto casero con huevo, the plate that gave the taberna its nickname.
Tip: The operator lists lunchtime hours only, so treat this as a midday stop rather than a dinner plan.
Address: Plaza de San Miguel 1, 14002 Córdoba
Taberna La Montillana has traded on Calle San Álvaro in Córdoba since 1948, bull heads on the walls and Montilla-Moriles wines behind the bar.
Signature: Croquetas de jamón, Mazamorra, Flamenquín cordobés
Order: Mazamorra, the almond purée that predates salmorejo in this city.
Tip: The kitchen rotates a recommendation board, so read it before ordering off the printed carta.
Taberna La Fuenseca sits on Calle Juan Rufo in Córdoba, a wooden-bar house on the city's historic-taberna register pouring fino en rama by the copa.
Signature: Fino en rama, Cordobés tapas
Order: Fino en rama, poured cold, with whatever is on the tapa board.
Tip: The kitchen stops at 23:00 and the place shuts Mondays, so it is an early-evening rather than late stop.
Barra y Mesa is a small wooden-counter taberna in central Córdoba pouring Montilla-Moriles beside salmorejo, flamenquín and slow-cooked rabo de toro.
Signature: Salmorejo, Flamenquín, Rabo de toro
Order: Rabo de toro, cooked down until the meat leaves the bone on its own.
Tip: It closes on Sunday and serves dinner Wednesday to Saturday only, and the room is small enough that a booking matters.
Taberna La Montillana has traded on Calle San Álvaro in Córdoba since 1948, bull heads on the walls and Montilla-Moriles wines behind the bar.
Signature: Croquetas de jamón, Mazamorra, Flamenquín cordobés
Order: Mazamorra, the almond purée that predates salmorejo in this city.
Tip: The kitchen rotates a recommendation board, so read it before ordering off the printed carta.
Taberna La Viuda works the San Basilio side of Córdoba with more than thirty plates, cheese-stuffed flamenquín among them, and citrus-cured tuna.
Signature: Flamenquín de queso La Viuda, Atún marinado en cítricos
Order: The flamenquín de queso, the house rewrite of the city's fried classic.
Tip: San Basilio wins most of the patio prizes in May, so book here well ahead during the festival.
The Plateros silversmiths' guild still runs this Córdoba taberna on Calle San Francisco, thick white walls set around a patio under a skylight.
Signature: Montilla-Moriles by the glass, Cordobés tapas
Order: A copa of the house Oro Viejo with whatever tapa the bar suggests.
Tip: The staff swap every round plate on the table for a square one when a coeliac sits down.
Taberna La Fuenseca sits on Calle Juan Rufo in Córdoba, a wooden-bar house on the city's historic-taberna register pouring fino en rama by the copa.
Signature: Fino en rama, Cordobés tapas
Order: Fino en rama, poured cold, with whatever is on the tapa board.
Tip: The kitchen stops at 23:00 and the place shuts Mondays, so it is an early-evening rather than late stop.
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.
Signature: Montilla-Moriles generosos, Cordobés tapas
Order: An amontillado with a plate of whatever the bar is frying.
Tip: The 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.
Signature: Salmorejo, Flamenquín, Rabo de toro
Order: Rabo de toro, cooked down until the meat leaves the bone on its own.
Tip: It closes on Sunday and serves dinner Wednesday to Saturday only, and the room is small enough that a booking matters.
