An indisputable reference point for Cordoba's gastronomy, an authentic jewel of Andalusian cuisine with identity and distinction.
If Caliphate Cordoba was the cradle of renowned doctors, architects and philosophers, it was also the cradle of great cooks capable of bringing the most delicate delicacies to the court tables. At The Red Horse, This culinary legacy is still alive and is brought to the present through a cuisine that recovers the flavours of the Andalusian and Cordovan tradition.
Located in the heart of the Jewish quarter of Cordoba, This emblematic restaurant, very close to the Mosque-Cathedral, invites you to enjoy a gastronomic experience where history, product and know-how go hand in hand.
To speak of El Caballo Rojo is to speak of a family and a way of understanding the kitchen.. Founded in 1962 by José García Marín, popularly known as Pepe the Red Horse, The restaurant was born in Deanes Street and soon became a reference point in the city.
Ten years later, the project was moved in front of the main façade of the Mosque, in a larger and more comfortable space, capable of welcoming an increasingly diverse public, coming not only from Cordoba and Andalusia, but also from the rest of Spain and the world.
Today is the third generation, María Escribano García is in charge of continuing this family legacy, keeping the same values intact and adapting them to the new times.
The gastronomic proposal of El Caballo Rojo is based on the roots of traditional cordovan cuisine, A heritage forged over centuries by Romans, Arabs, Jews and Christians. This cultural fusion has given rise to a form of cooking with its own identity, which is recovered, studied and reinterpreted here with respect.
The menu is the result of constant research and recovery of old recipes, combined with a modern approach that allows you to enjoy dishes full of nuances without losing their essence.
Local produce takes centre stage:
extra virgin olive oils from Baena, wines and vinegars from Montilla-Moriles, garlic from the Cordoba countryside, vegetables from Cabra, asparagus from the Vega del Guadalquivir, Iberian cured meats from Los Pedroches, as well as almonds, pine nuts, honey, saffron and spices that hark back directly to the Andalusian legacy. All this gastronomic wealth is integrated under the guarantee of their respective Designations of Origin.
In addition to its menu, El Caballo Rojo offers different ways to enjoy its cuisine:
tasting menu, with a selection of specialities and seasonal dishes,
menu of the day, designed to bring his cuisine closer to all audiences,
and a tapas area, ideal for a more informal experience.
The experience is completed with a careful selection of wines and a wine cellar that houses special vintages, as well as a wide range of spirits and distillates.
At El Caballo Rojo, every dish is prepared with dedication and every customer is attended to with close and professional service. This balance between cuisine, service and hospitality is what has made this restaurant one of the best in the world. great references of Cordoba's gastronomy.
Miriam –
Very good food.
Live Cordoba –
Thank you Miriam for your review.