Regadera
Adrián Caballero's refreshing riverside restaurant offers some of Córdoba’s most adventurous modern cooking at reasonable prices. The presentation and flavors are exquisite, drawing on the North African tradition of combining sweet and savory ingredients. The classic cold soup Salmorejo includes tomato ice cream; sea bass ceviche involves apple and a carrot gazpacho. After that, try the rich oxtail cannelloni and the house pudding, which comes with a convincing fake lemon you snap open with your spoon. The herbs used in creating the flavors are tended in the middle of the restaurant, whose name means “watering can”.
Adrián Caballero's refreshing riverside restaurant offers some of Córdoba’s most adventurous modern cooking at reasonable prices. The presentation and flavors are exquisite, drawing on the North African tradition of combining sweet and savory ingredients. The classic cold soup Salmorejo includes tomato ice cream; sea bass ceviche involves apple and a carrot gazpacho. After that, try the rich oxtail cannelloni and the house pudding, which comes with a convincing fake lemon you snap open with your spoon. The herbs used in creating the flavors are tended in the middle of the restaurant, whose name means “watering can”.
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