Went on a trip to the south of Spain this month and decided to visit Noor in Cordoba (by car: 1,5 hr from Sevilla, 4 hr from Madrid). Recently awarded a third star (last year) after holding 2* for multiple years.
Decided to go for their al-yazira tasting menu with wine pairing. Something that we had to communicate ahead of our visit to prevent any food waste.
Arabic influences are everywhere at Noor, from the interior to the plating and the actual food itself. A lot of spices are used along with nuts. Also really liked the styling of the plates and silverware. The restaurant itself is beautiful as well.
Staff was very friendly and did a great job throughout the entire meal. What I also like is the chef Paco Morales being present in the kitchen and even serving some tables himself.
Food was excellent. Only problem I had was it being a little bit to much, if I ever visit again I would probably go for the slightly smaller tasting menu (or stick to eating nothing all day, which is hard with so much amazing food around in Spain…).
Egg yolk caviar dish was one of the standout dishes for me, really enjoyed the richness combined with the acidity and freshness of the capers. The shrimps with the Joselito pork jawl and caviar are amazing as well, very interesting combination of seafood and pork. The picanha dish was dry aged picanha, so very concentrated beefy flavours there.
Wine pairing was good as well, a little bit sherry heavy, which was no problem for me as a enjoy a good sherry. Many other Spanish wines in the pairing. Only winees from outside of spain: a white Chateau Musar from Libanon and German riesling from 1997.
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Went on a trip to the south of Spain this month and decided to visit Noor in Cordoba (by car: 1,5 hr from Sevilla, 4 hr from Madrid). Recently awarded a third star (last year) after holding 2* for multiple years.
Decided to go for their al-yazira tasting menu with wine pairing. Something that we had to communicate ahead of our visit to prevent any food waste.
Arabic influences are everywhere at Noor, from the interior to the plating and the actual food itself. A lot of spices are used along with nuts. Also really liked the styling of the plates and silverware. The restaurant itself is beautiful as well.
Staff was very friendly and did a great job throughout the entire meal. What I also like is the chef Paco Morales being present in the kitchen and even serving some tables himself.
Food was excellent. Only problem I had was it being a little bit to much, if I ever visit again I would probably go for the slightly smaller tasting menu (or stick to eating nothing all day, which is hard with so much amazing food around in Spain…).
Egg yolk caviar dish was one of the standout dishes for me, really enjoyed the richness combined with the acidity and freshness of the capers. The shrimps with the Joselito pork jawl and caviar are amazing as well, very interesting combination of seafood and pork. The picanha dish was dry aged picanha, so very concentrated beefy flavours there.
Wine pairing was good as well, a little bit sherry heavy, which was no problem for me as a enjoy a good sherry. Many other Spanish wines in the pairing. Only winees from outside of spain: a white Chateau Musar from Libanon and German riesling from 1997.