What is in season in Córdoba. and what to order when the market changes.

Spring

  • Caracoles: Snail stands open on Andalusia Day, 28 February, and run to late May. Caracoles La Magdalena has worked the same Córdoba plaza since 1965.
  • Alcachofas: Artichokes hit the Corredera market in March and April, and La Cuchara de San Lorenzo plates them with jamón for as long as they last.
  • Habas: Broad beans arrive with the first heat and go into potajes and revueltos across the tabernas, usually alongside jamón or a fried egg.
  • Patios-season eating: The May patios festival turns whole barrios into open courtyards, with neighbourhood bars pouring Montilla-Moriles beside the geraniums.

Summer

  • Salmorejo: Guadalquivir tomatoes, telera bread, Montalbán garlic and olive oil, pounded thick and served cold with jamón and hard-boiled egg on top.
  • Mazamorra: The white almond version, older than salmorejo, comes back onto Taberna La Montillana's carta when the heat sets in properly.
  • Fino de Montilla-Moriles: Fino is poured cold and dry all summer in a catavinos glass, and it is the one wine that survives 40-degree afternoons in Córdoba.
  • August closures: Córdoba clears 40 degrees regularly and kitchens take their holidays. Choco shuts for the whole month and many tabernas drop their dinner service.

Autumn

  • Vendimia: Montilla-Moriles runs one of continental Europe's earliest harvests, and Montilla holds its Fiesta de la Vendimia in early September.
  • Aceite nuevo: The first pressing of the Priego de Córdoba and Baena olive harvests lands from late autumn, green, bitter and best eaten on bread.
  • Jamón de Los Pedroches: The Iberian pigs go into the dehesa for the montanera acorn season, and Villanueva de Córdoba holds its ham fair in November.
  • Setas: Wild mushrooms come down from the Sierra Morena and appear in the guisos at kitchens such as Astoria Casa Matías.

Winter

  • Rabo de toro: Oxtail braised in Montilla-Moriles wine is winter food, and Bodegas Campos has kept it on the carta for more than a century.
  • Potaje and berza: Chickpea and cabbage stews carry the cold months in the tabernas, thick enough to be a whole lunch on their own.
  • Naranjas de Córdoba: Local oranges appear in salads with salt cod and olives, a Sephardic-descended combination the Judería kitchens still run.
  • Roscón de Reyes: Pastelerías Roldán and Obrador San Rafael both build their January around the roscón, and the queues start well before Epiphany.

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Tapas Tour in Córdoba★ 4.5 (21)

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Tapas Tour in Córdoba

Explore the city and taste the local food of Córdoba at the same time, learning the history and the emblematic places of the historical centre through gastronomy. Thre...

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