Pic-Nic is the sophisticated version of a traditional Cordobés tavern. The restaurant is elegant, with white tablecloths and all the traditional things you want from a Crodobés restaurant: an indoor patio, blue and white tyles, etc.
The menu is similarly constructed: filled with Andalusian classics, prepared and presented carefully and elegantly. A great place to experience a more elevated form of traditional Andalusian cooking.
Whether meat, fish or vegetables, the menu is very broad and rigorous. The raw material and ingredients are treated with care, they are not masked. On the contrary, the menu is based on simplicity, with a refined technique, without exceeding fat, paying attention to the correct cooking points to bring out clean and tasty flavors.
Since its opening in 1986 by the charismatic Antonio Canals, Pic-nic in Cordoba is a restaurant that has remained, in decoration and style, practically unaltered during all these years. It has been renovated gaining in spaciousness and luminosity, but its soul remains the same.
Average customer review Score for Pic-Nic
We share with you two other of our favorite restaurants in Cordoba. These are not places for everyday dining and they provide a great contrast with the superb tapas taverns in Cordoba.
GARUM 2.1 – Review Garum 2.1 offers a pleasant and comfortable environment. The space at the restaurant is distributed over two floors (with the kitchen on the third floor) The staff is professional and they provide adequate information on the menu and its details, ingredients, and preparation. The restaurant is
La Casa de Manolete – Review Located right in the heart of Córdoba we find A flor de piel, one of the best culinary experiences you can enjoy in this magical city. Housed in a 19th Century Place, that once was the residence of one of Spains’ most prominent Philosophers,
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A dish is really local when, if asked about it in other regions, people can connect without a doubt the name of the dish with the province or city This is for sure the case of Cordoba, with some names always associated to Cordoba. Among them, salmorejo is probably the best know case. A tomato soup made with olive oil, bread and ham and boiled egg toppings. Simply delicious. Flamenquinos are also associated to Cordoba. These are battered pieces of ham (sometimes also pork) with cheese inside. The Rabo de toro or bull tail is normally served as a stew. Regañas is the local shape bread takes here: dry, crispy and perfect with tapas. Last but not least we should mention the local wines of the Montilla Moriles DOC
There is no precise rule as to how much to tip in Spain. Spaniards only tip if they consider the service to be good. A 5% is normally considered a good tip. Having said this, some local waiters know tourists tip more than local Spaniards do and may expect more from foreigners.
