Noor is an andalusian fine-dining restaurant in Sureste, Córdoba.
Editorially verified August 3, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Caliphal-era tasting menus
Must order: Whichever full menu is running; the room does no carte.
Tip: Noor works in seasons and closes between them, so check the calendar before you book flights around a table here.
Address: Calle Pablo Ruiz Picasso 8, 14014 Córdoba
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.
Signature: Author menu of Córdoba produce
Order: The full author menu; the kitchen is built around it.
Tip: Lunch 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.
Signature: ReCuerdos menu, MeMoria menu, NoStalgia menu
Order: The MeMoria tasting menu at €108, adding the Armonías Memento pairing for the full experience.
Tip: Reservation 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.
Signature: Alcachofas con jamón, Atún a la plancha, Rabo de toro
Order: The artichokes with jamón, then whatever stew is running that week.
Tip: Thirty 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.
Signature: Salmorejo, Flamenquín
Order: The salmorejo, then the flamenquín, both rebuilt rather than reinvented.
Tip: The 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.
Signature: Arroz del señorito, Costrón de merluza al queso emmental
Order: Arroz del señorito, then the Texturas de Pedro Ximénez for dessert.
Tip: Ask for the patio rather than a salón; the upstairs rooms are handsome but the courtyard is the point.
Ermita de la Candelaria cooks inside a converted hermitage in Córdoba, almond-sauce meatballs and honeyed aubergine under a Sol from the Repsol guide.
Signature: Albóndigas en salsa de almendras, Berenjenas con miel, Salmorejo cordobés
Order: The albóndigas in almond sauce, a direct descendant of the Andalusi kitchen.
Tip: The building is a former chapel, so tables are few; book a midweek lunch if you want the easiest table.
