Kisko García is one of the greatest exponents of the haute cuisine of Andalusia, and his menu features dishes like salmorejo, a specialty of Cordoba, served with langoustine and an oyster leaf, or local red tuna with green leaves and mint, prepared in a way that pays tribute to the city's Moorish history. It's a highly technical cuisine that goes out if its way to feature ingredients and flavors from all eight of the region's provinces. The chef also offers guests a more casual option: a lively tavern where you can try small plates to share.