Ermita de la Candelaria is an andalusian fine-dining restaurant in Centro, Córdoba.
Editorially verified August 3, 2026 by Elliot Marsh, TableJourney editor. Source.
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Discover all the products that Cordoba can offer to you in an amazing tasting that will blow up your palate.
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Enjoy 4 Montilla-Moriles wines, learn about their production, traditional aging systems, and unique cultural identity and taste 3 high-quality tapas, carefully selecte...
Address: Calle Candelaria 2, 14002 Córdoba
Noor is Paco Morales's three-star kitchen in Córdoba, rebuilding the food of the caliphate from Andalusi manuscripts in a plain eastern shopfront.
OrderWhichever full menu is running; the room does no carte.
BookWeeks ahead; the room seats very few ahead
TipNoor works in seasons and closes between them, so check the calendar before you book flights around a table here.
Choco is Kisko García's Michelin-starred dining room in Córdoba, a thirty-cover kitchen on a residential Poniente street that shuts for all of August.
OrderThe full author menu; the kitchen is built around it.
BookTwo to three weeks ahead
TipLunch service runs only from 13:30 to 15:00, so a late arrival loses the table entirely.
ReComiendo in Córdoba is Periko Ortega's tasting-menu room out in Mirabueno, awarded its first Michelin star at the Málaga gala in November 2025.
OrderThe MeMoria tasting menu at €108, adding the Armonías Memento pairing for the full experience.
BookAdvance booking required, no walk-ins ahead
TipReservation is compulsory and the kitchen runs long, so keep the whole evening free and book nothing afterwards.
La Cuchara de San Lorenzo is the spoon-food room in Córdoba's San Lorenzo, thirty covers of artichokes with jamón, grilled tuna and braised rabo de toro.
OrderThe artichokes with jamón, then whatever stew is running that week.
TipThirty seats and two brothers running the room, so book rather than walking up on a Friday night.
Regadera sits on Córdoba's Ronda de Isasa with the Guadalquivir outside, Adrián Caballero cooking cordobés classics from a kitchen open to the room.
OrderThe salmorejo, then the flamenquín, both rebuilt rather than reinvented.
TipThe riverside tables go first at sunset, so ask for one when you book rather than on arrival.
Puerta Sevilla fills a 200-year-old San Basilio house in Córdoba, five private rooms and a planted patio serving arroz del señorito and hake costrón.
OrderArroz del señorito, then the Texturas de Pedro Ximénez for dessert.
TipAsk for the patio rather than a salón; the upstairs rooms are handsome but the courtyard is the point.
