Starting April 15, the initiative aims to consolidate the Córdoba Gastronomic Heritage brand as an international benchmark. The event will feature a live cooking exhibition by chefs representing the five Michelin-starred restaurants in the Andalusian capital. These culinary experts will present avant-garde dishes that combine technical innovation with a deep respect for local roots and tradition.
The delegate of Tourism for the Córdoba City Council, Marian Aguilar, emphasized that this participation will allow “promoting the Córdoba brand worldwide as one of the gastronomic destinations par excellence.” The main activity will take place on Wednesday, April 15, at 11:30 AM on the Gusto del Sur stage, within the Gourmet Fair, one of the most important gastronomic fairs in the country.
The proposal is supported by the province's Designations of Origin, highlighting essential products such as extra virgin olive oil. Through creations that evoke Cordoban landscapes and memories, the city seeks to attract specialized tourism, emphasizing its unique culinary identity. The “show cooking” will feature prominent chefs such as Kisko García, from the Choco restaurant; Paco López, from the Cuchara de San Lorenzo restaurant; and Daniel Pla, from the Recomiendo restaurant.
“"It is the best way to showcase that Andalusian and Cordoban cuisine that is currently booming in Córdoba."
Chef Kisko García, representing the Lucena Designation of Origin, will prepare a marinated anchovy as a tribute to his father's bar. Meanwhile, Paco López, representing the Baena Designation of Origin, will present an artichoke confit in Baena DO olive oil with semi-tempered white shrimp. Finally, Daniel Pla, from the Recomiendo restaurant, will bring the dish Amanecer de Córdoba to Madrid, aiming to “capture the moment the city awakens and becomes emotion.”
“"Córdoba has something special; it is a true factory of memories. Everything born here, those who live it, those who visit it, take something within them. Our cuisine is born precisely from there, from looking at that tradition, and on that path there is a food that elevates us all, extra virgin olive oil. For everyone, it is not just an ingredient; it is identity, landscape, and culture. The Cordoban designations of origin: Baena, Priego de Córdoba, and Lucena, are part of our language and are the guiding thread that allows us to tell who we are through each dish."
