Set into a 16th-century mansion in the old city walls near the Alcázar, Almudaina affects a more international style than most Córdoban restaurants, offering pork sirloin with truffle sauce and finishing swordfish steak in a brandy sauce with wild mushrooms. But the kitchen also prepares some great regional classics. In fact, you can taste six of them plus dessert on the tapas tasting menu that includes salmorejo (tomato cream with ham and grated egg), fried meatballs stuffed with mountain ham, stewed oxtail, and fried eggplant with honey.