Overlooking the banks of the Guadalquivir, La Regadera has been ranked one of the best restaurants in Córdoba since opening in 2011, where acclaimed chef Adrián Caballero serves delicious Andalusian cuisine and a daily changing menu to take advantage of the freshest and highest quality market produce that the seasons offer. A paradise for those who love nature and exceptional cuisine, the interior of La Regadera is like a garden, full of aromatic plants complete with a dramatic 'green' wall featuring a living vertical garden. Another natural element of the restaurant is its nursery, which the chefs constantly go to carefully cut flowers and edible leaves to finish each dish that comes out of the kitchen. The interior is a love story to Andalusian and Cordoba culture, decorated with local natural fibres and ceramics which dot the stark white walls, and a collection of whimsical found objects such as an old coffee machine converted into the pot of a basil plant, and wooden boxes that used to transport the fruit and vegetables, all illuminated with lots of natural light so unique Andalusia. The name 'regadera' is actually Spanish for 'watering can', an ideal moniker for this delightful restaurant where one is treated to a shower of fabulous dishes.
The hanging exterior sign of Regadera in Cordoba
A vertical garden highlights the main wall at Regadera
An antique drawer cabinet displays a Spanish cookbook
Fresh herbs are grown inside the restaurant for the kitchen to garnish each of the dishes
Micro cilantro, parsley and chervil
The interior is a love story to Andalusian and Cordoba culture, decorated with local natural fibres and ceramics which dot the stark white walls
Reserved tables are marked with the guest's name nestled within a vase of fresh flowers
Confit Garlic Olives
Terras Gauda Abadia de San Campio Albariño
A delicious Spanish white wine, perfect for serving with seafood
Our reserver pouring Pepe Yllera Roble from Castilla y León
Brilliant deep black cherry red in colour, the wine has a bold structure with a long finish, perfect with anything off the grill, roasted meats and aged cheeses
Fresh baked breads from the kitchen
Light green Spanish Olive Oil Butter with sea salt garnish
The cover of the Regadera menu features drops of water from a watering can
Chef Adrián Caballero's daily changing menu takes advantage of the freshest and highest quality market produce that the seasons offer
The tiny but powerful kitchen at Regardera
Acorn Iberian Ham Croquettes
Confit Garlic Mayonnaise served with the croquettes
A light crispy exterior with a silky smooth and delicious filling
Confit Cod Loin with cream of chickpeas, stew consommé and baby spinach and chard leaves
A handsome white picker arrives to pour the consommé over the fish
Braised Oxtail Cannelloni with sheeps milk béchamel and slices of cured cheese,
garnished with micro greens
Exterior of the restaurant with views of the Roman bridge of Córdoba and Guadalquivir river
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