With dining areas in an outdoor patio and a covered dining room inside the hotel Las Casas de la Judería, this exquisite restaurant run by chef Oscar Hidalgo González offers perhaps the most refined dining experience in town. Dishes draw extensively on traditional Córdoban cooking, but they’re updated for lighter, more modern tastes. Fish specialties include oven-roasted sea bass with baby green beans and mint. Hidalgo serves roast suckling pig already deboned and topped with an amontillado sauce. The desserts (of which there are many) tend to feature fruit—except the white chocolate mousse with rose-petal ice cream, though it comes garnished with fresh berries.
- Frommer's Staff