What you have to try in Córdoba
Salmorejo. It is not gazpacho. It is thicker, creamier, with no cucumber or pepper. Bread, tomato, garlic, extra virgin olive oil and sherry vinegar. It is served with chopped hard-boiled egg and little cubes of Iberian ham. It is the dish that defines Córdoba.
Flamenquín. A roll of pork loin stuffed with ham, breaded and fried. It sounds hearty because it is. It is a tapa, not a main course — order half and share.
Aubergines with honey. Thinly sliced aubergines, fried and finished with a drizzle of cane honey. Sweet and savoury together. It works as a starter or as a side.
Oxtail stew. The winter dish. A slow-cooked stew of many hours that falls apart with a fork. If you come between November and March, order it.
The wine you do not know
Córdoba has its own denomination of origin: Montilla-Moriles. The fino of Montilla needs no fortification like the one from Jerez — it reaches its strength naturally. Order a fino as an aperitif and a Pedro Ximénez with dessert. The bars in the area serve it from the barrel.
After the hammam
Stepping out of our baths at eight in the evening, with your body warm and your mind calm, and sitting down to dinner thirty metres from our door. That is a complete evening plan. Many guests ask us about it the moment they leave: the hammam opens the appetite and the desire to make the experience last.