"Oh boy, where do I even begin with El Caballo Rojo? This caballo is a good ride from start to finish, and I mean that in the best way possible. If you're a fan of Flaminquín, the Turducken of Spanish cuisine, then this is the spot for you. I've never seen anything quite like it. They somehow manage to stuff a chicken into a pork loin into a beef tenderloin into a giant roll of bread. It's like a delicious game of culinary Russian nesting dolls.

But the real star of the show for me was the Salmorejo, which they serve cold. Now, I know what you're thinking, "cold soup? That sounds disgusting." But hear me out, this stuff is like gazpacho's cooler, more sophisticated cousin. It's creamy, tangy, and refreshing all at once. Plus, it's the perfect counterbalance to the Flaminquín, which can be a bit heavy.

The service at El Caballo Rojo is top-notch, too. The wait staff is fast, no-nonsense, and knowledgeable.

All in all, if you're in the mood for a meal that's equal parts delicious, local and funky, come here when you're in Cordova."

Greg Page

"To be honest, the food here is overpriced. I was expecting a fushion cuisine between Arabic and Andalousia, what I got was neither of these two. I also strongly doubt the freshness of the ingredients. The lamb was simply dry and a bit smelly.
The service is below average level. The waiters were cold and condescending."

Julien Hui Li

"The starters we ordered were all great. Everyone in our group was happy with their main dish as well, and to me the highlight was the local main dish (ox tail). And to top it all, wonderful desserts. You can choose between eating at the bar downstairs or going to the restaurant upstairs (the choice of dishes is similar, but in the restaurant the tables are nicely set, while the bar is more casual). We enjoyed our lunches there very much, and will definitely return on the next trip to Cordoba."

Emilia