Friday, April 27, 2018

La Regadera in Córdoba with Chef Adrián Caballero





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