The Cordoban tavern aims to make summer in Cordoba savored plate by plate with an initiative that includes six events dedicated to emblems of Andalusian and local cuisine.

The event kicks off from June 11 to 14 with the Cordoban salmorejo Gastronomic Day, presenting the traditional recipe alongside creative versions such as beetroot salmorejo, asparagus salmorejo, or strawberry salmorejo.

From June 25 to 28, the focus will be on Iberian pork from the Valle de Los Pedroches, with dishes like grilled Iberian pork neck sandwich, cochifrito, Iberian pork shoulder, and Iberian pork cheek confit arepas.

In July, from the 9th to the 12th, the Cordoban mazamorra Gastronomic Day will be held, featuring the usual almond version and other innovative ones with cashews, pistachios, or coconut.

From July 23 to 26, the spotlight will be on oxtail, offering the traditional oloroso-braised dish as well as oxtail tacos, croquettes, and a crispy oxtail lasagna.

August begins from the 6th to the 9th with the gazpacho Gastronomic Day, which will include everything from the classic Andalusian gazpacho to creations with red tuna sashimi, salmon tartare, or cod salad.

The program concludes from August 20 to 23 with a special day inspired by the '77 villages, 77 weeks' project, featuring recipes such as 'pajarillas' pâté cannelloni, chicken in pepitoria tacos, esparragada spinach croquettes, and walnut 'gachas' cream.

Through this initiative, Taberna La Montillana reinforces its commitment to a cuisine that blends Cordoban tradition with creativity, using local products and distinctive preparations.