Casa Pepe de la Judería

Pure acorn-fed Iberian ham sliced to order. Porciones: 60 g / 100 g.

Mature sheep's cheese from Córdoba. Porciones: 100 g / 160 g.

Foie gras mi-cuit and soft nougat in puff pastry with quince jelly.

Traditional dish from Córdoba. Cold cream with tomatoes, olive oil, bread and a pinch of garlic with Iberian ham.

Cold cream of almonds, olive oil, bread and pinch of garlic with pear jam and almonds.

Potato salad with tuna, extra virgin olive oil mayonnaise and deep-water rose shrimps.

Cantabrian anchovy on toasted bread with smoked tomato butter.

Fried and breaded flamenguín roll with pork loin and Iberian ham.

Creamy stew and cured ham croquettes. Porciones: 6 uds. / 9 uds.

Grilled leeks with burrata, pistachio and Montilla-Moriles vinegar.

Creamy rice with seasonal vegetables and cuttlefish.

Artichokes with deep-water rose shrimp carpaccio and Iberian ham béchamel.

Confit cod in oil and seasonal vegetable stew in beurre noisette.

Oven-baked octopus, grilled avocado and sweetcorn soup.

Andalusian-style marinated bluefin tuna "tarantelo" loin and roasted vegetables.

Beef sirloin, grilled foie gras and red wine sauce.

Spanish rib steak or sirloin, dry-aged for over 60 days. Precio por KG.

Grilled beef sweetbreads with cream of celeriac.

Stewed "rabo de toro" (oxtail) and EVOO parmentier.

Sous vide beef cheeks with stroganoff sauce.

Marinated acorn-fed Iberian Presa (cut of pork above the shoulders) with Iberian pork gravy and creamy potato and truffle.

Grilled acorn-fed Iberian pork "pluma" from Los Pedroches Valley with glazed baby onions.

Millefeuille with cream and cinnamon ice cream.

Vanilla custard flan with biscuit ice cream.

Cheesecake with raspberry sorbet.

Creamy chocolate cake, hazelnut ice cream and P.X. toffee.

Apple tart and vanilla ice cream.

Pastel cordobés (Cordovan pumpkin jam tart) with hazelnut ice cream.

Pure acorn-fed Iberian ham sliced to order (60g).

Mature sheep's cheese from Córdoba.

Salmorejo (traditional dish from Córdoba. A cold cream with tomatoes, olive oil, bread and a pinch of garlic) with Iberian ham.

Mazamorra (cold cream of almonds, olive oil, bread and pinch of garlic) with pear jam and almonds.

Potato salad with tuna, extra virgin olive oil mayonnaise and deep-water rose shrimps.

Cantabrian anchovy on toasted bread with smoked tomato butter.

Anchovies in vinegar (3 piece).

Gilda (a classic Basque, bite-sized pintxo) with anchovy, octopus and bluefin tuna.

Creamy puchero (traditional meat & chickpea-based stew) and ham croquettes.

Pepe style fried eggplants with cane syrup.

Glass of tomato gazpacho.

Vegetable ratatouille with tomato and Andalusian-style cod cheeks (4 pcs.).

Aged beef meatballs with parmentier (4 pcs.).

Oxtail stew with creamed potato.

Crispy fried suckling pig with roasted garlic mayonnaise and potatoes.

Acorn-fed Iberian presa (cut of pork above the shoulders) and Padrón peppers (180 gr.).

Millefeuille with cream and cinnamon ice cream

Vanilla custard flan with biscuit ice cream

Cheesecake with raspberry sorbet

Creamy chocolate cake, hazelnut ice cream and P.X toffee

Apple tart and vanilla ice cream

Pastel cordobés (Cordovan pumpkin jam tart) with hazelnut ice cream