Best salmorejo in Cordoba
The Restaurante Bodegas Campos in Cordoba, Spain is one of the best options to enjoy authentic local cuisine in a traditional atmosphere, far from the touristy tapas joints near the Mosque. The restaurant is popular among the locals and it fills up quickly for lunch (especially on Sundays) so I'd really suggest making a reservation or, if you're not picky, you might be able to find space at the bar.
Cordoba has its fair share of local specialties, but the two most famous by far are salmorejo (a thicker version of gazpacho made with bread crumbs) and stewed ox tail (known locally as "rabo de toro"), both of which are house specialties at Bodegas Campos. We sat at the bar and first ordered a few chilled glasses of Manzanilla sherry, a typical drink in the south of Spain. Then, for starters we ordered a quail pate and the salmorejo. The pate was tasty and pleasant but the salmorejo was absolutely addictive. I've never like salmorejo before but Bodegas Campos made me a believer! The chilled soup is made from fresh tomatoes, cucumbers, garlic, bread crums, and olive oil, and is topped with sliced Serrano ham and hard boiled egg. My wife and I was fighting over ve'd get the last spoonful and we cleaned the bowl dry with crusts of bread afterwards.
