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
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.
Signature: Salmorejo, Flamenquín
Order: Salmorejo first, then the flamenquín, in that order and no other.
Tip: Sunday is lunch only, and the kitchen shuts firmly at 16:30 before the evening service.
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 Góngora is the family taberna on Conde de Torres Cabrera in Córdoba, adapting most of its carta for coeliacs on a separate chickpea-flour fryer.
Try: Rabo de toro and boquerones
Order: Rabo de toro, then boquerones, both at taberna prices.
Tip: It closes Tuesday and Sunday, an awkward pair that catches out anyone planning a long weekend.
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.
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.
Signature: Salmorejo, Flamenquín
Order: Salmorejo first, then the flamenquín, in that order and no other.
Tip: Sunday is lunch only, and the kitchen shuts firmly at 16:30 before the evening service.
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.
Taberna Góngora is the family taberna on Conde de Torres Cabrera in Córdoba, adapting most of its carta for coeliacs on a separate chickpea-flour fryer.
Try: Rabo de toro and boquerones
Order: Rabo de toro, then boquerones, both at taberna prices.
Tip: It closes Tuesday and Sunday, an awkward pair that catches out anyone planning a long weekend.
El Astronauta cooks mezze and a full plant-based section in central Córdoba, a vegan moussaka and vegan burger alongside the standard carta.
Try: Vegan moussaka and mezze
Order: The vegan moussaka, or the mezze spread if there are several of you.
Tip: The operator publishes no hours, though the Córdoba directories agree it shuts on Sunday, so phone ahead before building a plan.
