Galician Blond bone-in ribeye, aged 45 days
Our flagship: rubia gallega chuletón with deep, mineral flavour and the unmistakable char of the wood-fired grill. Priced by weight.
Con Acento Parrilla
Dry-aged steaks grilled over open fire in Córdoba
Córdoba's top-rated steakhouse on TripAdvisor (August 2026)
A real steakhouse, ten minutes from the AVE station
Con Acento Parrilla is a grill house in Córdoba's Vial Norte district built around one idea: exceptional beef, matured slowly and cooked over open fire. Our steaks are dry-aged between 30 and 90 days in our own maturation chamber, then grilled over embers so the crust caramelises while the inside stays juicy.
We work with Spanish and international breeds, from Galician Blond (rubia gallega), Simmental and Angus to Japanese Wagyu A5, alongside acorn-fed Iberian pork and wood-fire grilled fish. TripAdvisor travellers currently rank us the number one steak and meat restaurant in Córdoba, and the full menu is available in English.
Planning a visit? Our full guide to the best steakhouse in Córdoba covers every cut on the grill, what a steak dinner costs and how to book a table in English.
What dry-aging actually means on our grill
Thirty to ninety days in our own chamber, then wood embers. This is what those numbers change on the plate.
Dry-aging is not a marketing word for us, it is a room. Whole cuts hang in our own maturation chamber under controlled temperature and humidity, losing water week after week. The flavour concentrates, the enzymes soften the muscle, and a dry crust forms on the outside that we trim away before the meat ever reaches the grill. What you eat is the core of the piece, and there is a good deal less of it than when it went in. That loss is most of the reason a properly matured steak costs what it costs.
Around thirty days the beef is still fresh and clean, with the breed doing most of the talking. That is the maturation most first-time visitors enjoy. At forty five days, the range we use for our Galician Blond and Simmental, a nutty, buttery depth appears without losing any juiciness. Past sixty days the profile turns properly intense, closer to aged cheese, and it tends to divide a table: the people who love it order nothing else, and the people who do not should stay lower down the range. Ask us on the night and we will tell you what is actually ready in the chamber.
The grill finishes the job. We cook over wood embers rather than gas, which gives a fast, dry heat that caramelises the surface in seconds while the inside stays pink. Larger bone-in cuts come to the table already sliced, usually with a hot stone so each guest can take their own portion a degree further. If you read Spanish, our full guide to dry-aged beef walks through the whole process step by step.
Signature cuts
Matured in-house, finished over embers. Larger bone-in cuts are priced by weight, so ask for the day's selection at your table. Prices and portions are broken down in our guide to the best steakhouse in Córdoba.
Dry-aged striploin & 45-day ribeye
Individual portions of matured beef, served with a hot stone to finish each slice at the table exactly how you like it.
Long maturation & special breeds
Simmental, 60-day selection cuts and Japanese Wagyu A5, available according to the day's chamber. For those who want to go deeper into dry-aged beef.
Tenderloin, skirt steak & Iberian pork
Beef tenderloin, Angus skirt steak, and acorn-fed Iberian presa and abanico, the Spanish pork cuts that convert steak sceptics.
Practical information for visitors
Everything you need to plan dinner in Córdoba: where we are, when we open and how to book.
Location
Avenida Al-Nasir 13 (Vial Norte), 14011 Córdoba, Spain. About a 15-minute walk from the Mezquita and the old town, and just minutes from the Córdoba AVE train station, ideal before or after a high-speed train.
Opening hours
- Wed to Thu1:00 to 4:30 pm and 8:00 to 11:30 pm
- Friday1:00 to 4:30 pm and 8:00 pm to midnight
- Saturday1:00 to 5:00 pm and 8:00 pm to midnight
- Sunday1:00 to 5:00 pm
- Mon and TueClosed
Getting here & parking
Free public parking two minutes away, rare in Córdoba and handy if you are driving through Andalusia. From the old town, a taxi takes about five minutes.
Booking in English
Our online booking widget works in English: pick a date, time and party size in under a minute. You can also call us on +34 614 03 18 23.
Questions we get from English-speaking visitors
The practical answers, before you book.
Do you speak English at the restaurant?
Yes. The menu is available in English, French and German, the online booking widget works in English, and there is always someone on the floor who can walk you through the cuts and the maturation of the day.
How much does dinner cost per person?
Most tables land between 30 and 50 euros a head. Individual portions such as the Angus skirt steak (23 euros) or the acorn-fed Iberian presa (22 euros) sit at the lower end. Bone-in cuts are sold by weight, from 9 euros per 100 g for Galician Blond up to 25 euros per 100 g for Japanese Wagyu A5, and one is normally shared between two people.
Do I need to book in advance?
For Friday and Saturday evenings, yes. Booking online takes under a minute and the form is in English, or you can call us on +34 614 03 18 23. A midweek lunch is usually easier to walk into.
Is there anything for someone who does not eat red meat?
There is. We grill fish over the same embers, bluefin tuna included when the season allows, and the acorn-fed Iberian pork cuts are a different animal altogether. Starters, salads and sides are listed in full on the English menu.
What diners say
4.6
★★★★★
400+ TripAdvisor reviews, ranked #1 steak restaurant in Córdoba (August 2026)
4.6
★★★★★
1,250+ Google reviews from locals and travellers
Book your table in Córdoba
Weekend tables go fast, so reserve online in English in under a minute, or call us and we will find you a spot.
Book a table nowAvenida Al-Nasir 13 (Vial Norte), Córdoba · +34 614 03 18 23