La Casa Siria is a vegan-friendly spot in Corredera, Córdoba.
Editorially verified August 3, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: Middle Eastern mezze is the easiest vegan eating in Córdoba, and this kitchen runs it all day.
Address: Calle Lucano 12, 14003 Córdoba
El Astronauta fuses modern and vegetarian cooking in central Córdoba, with a specific vegetarian section rather than a token dish on the carta.
Tip: Mezze plates are the strongest vegetarian order here, and they scale well for a group.
La Casa Siria runs authentic Middle Eastern cooking in Córdoba with a long vegetarian list, and it is one of the few kitchens open straight through.
Tip: It trades 12:00 to 23:00 all seven days, useful when Córdoba's tabernas shut in the afternoon.
Amaltea has cooked vegetable-forward Mediterranean food beside the Guadalquivir in Córdoba since 2000, and runs a dedicated vegetarian carta.
Tip: Ask for the vegetarian carta rather than picking sides from the main one.
Casa Mazal serves Sephardic and Andalusi food in Córdoba's Judería with a long vegetarian section, hummus and baba ganoush through to couscous.
Tip: The kitchen uses no pork at all, which makes the whole carta easier to navigate than most in the city.
El Astronauta fuses modern and vegetarian cooking in central Córdoba, with a specific vegetarian section rather than a token dish on the carta.
Tip: Mezze plates are the strongest vegetarian order here, and they scale well for a group.
LaMundi in Córdoba fuses international cooking with local recipes and adapts plates for vegetarians, with aubergine, tempura and salads to the fore.
Tip: Closed Mondays, and the kitchen runs later than most in Córdoba, to midnight every day it opens.
La Casa Siria runs authentic Middle Eastern cooking in Córdoba with a long vegetarian list, and it is one of the few kitchens open straight through.
Tip: It trades 12:00 to 23:00 all seven days, useful when Córdoba's tabernas shut in the afternoon.
Taberna Góngora adapts most of its carta for coeliacs in Córdoba, frying on a separate dedicated fryer with chickpea flour rather than with wheat.
Tip: The separate chickpea-flour fryer is the detail that matters; most Córdoba tabernas share one.
