Regadera’s cuisine

Regadera was born in 2011, and even though our dishes are in constant evolution, our philosophy remains intact:

To offer top quality produce, to treat our ingredients with respect, and to thoughtfully select EVERY SINGLE ONE of the elements which make up our dishes, as insignificant as they may seem.

Our cooking style is artisanal and freshly made using seasonal products. With a carefully studied menu where all our dishes share importance, dedication and care equally; a special care we also extend to the wines we select.

Inside of every bottle of wine there is always a story. Special stories, extraordinary, emotional… wines that in some moment in our lives left a mark, which we want to share with you.

Our beginning was modest but with hard work, dedication and passion we grew and in 2015 we were able to open the restaurant I’d always wanted. It wasn’t easy, but to accomplish your dreams you need to want it, hope, and to be a little bit crazy.

Adrián Caballero.

See some Regadera dishes
Regadera, restaurante en Córdoba en la ribera en pleno casco histórico al lado de la Mezquita Catedral
Regadera, restaurante en Córdoba en la ribera en pleno casco histórico al lado de la Mezquita Catedral
Regadera, restaurante en Córdoba en la ribera en pleno casco histórico al lado de la Mezquita Catedral

Regadera’s cuisine

Regadera was born in 2011, and even though our dishes are in constant evolution, our philosophy remains intact:

To offer top quality produce, to treat our ingredients with respect, and to thoughtfully select EVERY SINGLE ONE of the elements which make up our dishes, as insignificant as they may seem.

Our cooking style is artisanal and freshly made using seasonal products. With a carefully studied menu where all our dishes share importance, dedication and care equally; a special care we also extend to the wines we select.

Inside of every bottle of wine there is always a story. Special stories, extraordinary, emotional… wines that in some moment in our lives left a mark, which we want to share with you.

Our beginning was modest but with hard work, dedication and passion we grew and in 2015 we were able to open the restaurant I’d always wanted. It wasn’t easy, but to accomplish your dreams you need to want it, hope, and to be a little bit crazy.

Adrián Caballero.

See some Regadera dishes