Thoughtfully prepared classic Andalucian fare, on a sunny roof terrace or in rooms adorned with traditional and contemporary Cordoban art, keeps Pepe's (first opened in 1920) high in the popularity charts. Dishes range from good salmorejo, gazpacho, flamenquín (breaded pork loin wrapped with slices of ham) and salads to turbot meunière or lamb shoulder with apple purée. Service remains attentive and friendly even when it's packed out.
Half-portions (here called tapas) of many dishes are available, if you want to sample a few. It has a good range of local and other wines, too.
