Terra Olea

The story

Terra Olea, Córdoba – Modern Andalusian Cuisine with a Bib Gourmand Award

Cocina viva

At Terra Olea, chef Paco Villar describes his cooking as "cocina viva" – a living kitchen that journeys to the origins of Córdoba and Andalusia, then reinterprets them with a contemporary spirit. The result is a style of Modern Cuisine that stays rooted in tradition while embracing creativity.

From tradition to plate

The restaurant’s inspiration comes directly from traditional recipes of Córdoba and Andalusia. Villar applies contemporary techniques to these classics, adding originality and innovation without losing sight of their essence. Every ingredient is chosen with care – seasonal, local, and sourced from trusted producers, with a strong preference for kilómetro cero products. Even the wine list follows the same philosophy, focusing on nearby Denominaciones de Origen like D.O. Montilla-Moriles.

Three tasting menus

Terra Olea offers three distinct degustación experiences. The Menú Terra Olea (8 courses, €49) concentrates the restaurant’s identity in a concise selection. The Menú Flos (13 courses, €65) is described as an homage to delicacy and freshness, playing with textures and contrasts. The Menú Cibarium (16 courses, €85) is a broader, refined proposal that elevates local ingredients into dishes full of character. All menus include dishes like salmorejo de pimientos asados with almadraba tuna, rabo de vaca estofado with Pedro Ximénez sauce, and a capresse cordobesa.

Value recognised

This commitment to quality and value has earned Terra Olea a Michelin Bib Gourmand , an award that highlights restaurants offering good quality cooking at moderate prices. It fits naturally with Villar’s approach – honest, ingredient-driven food that lets the flavours of Andalusia speak for themselves.