Galician Blond bone-in ribeye (45 days)
The rubia gallega chuletón that built our reputation: deep flavour, controlled maturation, wood-fire finish.
From €9 / 100 g
#1 steak restaurant in Córdoba, Spain, on TripAdvisor. August 2026
The Best Steakhouse in Córdoba, Spain
Con Acento Parrilla: beef dry-aged 30 to 90 days, grilled over open fire in the Vial Norte district. 4.6★ from 400+ TripAdvisor reviews and 1,250+ Google reviews.
Why Con Acento is Córdoba's top steakhouse
Córdoba, in southern Spain, is famous for its Mezquita and rather less so for its beef. Con Acento is the exception: a serious grill house that travellers consistently rate above every other steak restaurant in the city.
30 to 90 days of dry-aging
Every steak matures in our own chamber between 30 and 90 days. Moisture evaporates, enzymes tenderise the meat, and flavour concentrates into something you cannot get from fresh beef.
Spanish & international breeds
Galician Blond (rubia gallega), Simmental, Angus and Japanese Wagyu A5, plus acorn-fed Iberian pork. Each breed is aged to the point where it shows best.
Open-fire grill
Cuts are finished over embers, not a flat-top. High heat, real fire and careful resting give a caramelised crust and a juicy centre, the same treatment our wood-fired grilled fish gets.
Signature cuts and prices
Real dishes and prices from our English menu. Large bone-in cuts are priced by weight; premium breeds rotate with the day's chamber selection.
La Finca selection chuletón (60+ days)
Our long-maturation reference for committed steak lovers: the maximum expression of dry-aged flavour.
From €12 / 100 g
45-day aged ribeye
An individual dry-aged portion served with a hot stone, so you finish each slice at the table to your exact liking.
€26
Angus skirt steak
Grilled Angus skirt steak (entraña): loose-grained, intensely beefy and a house favourite among regulars.
€23More from the meat section
- Beef tenderloin, grilled€23
- Tenderloin with foie and shiitake sauce€25
- Angus chuck steak€24
- Acorn-fed Iberian pork presa€22
- Iberian abanico (fan steak)€22
- Cuts of the day (Simmental, Wagyu A5, dry-aged striploin)Ask at your table
Prices from the current English menu. See the full menu with allergens, including wood-fired grilled fish and desserts.
What to order on your first visit
Most visitors arrive in Córdoba for the Mezquita and the patios, not for beef, so the meat section can look unfamiliar. Here is how a first table usually works.
If you are two people
Share one bone-in chuletón. A piece for two normally weighs 800 to 900 grams, so the Galician Blond at 9 € per 100 grams works out at roughly 72 to 81 € for the whole steak. It arrives sliced off the bone and already rested, so you eat it at its best without carving anything yourself.
If you would rather not share
Take an individual portion with a fixed price: the 45-day aged ribeye at 26 €, the acorn-fed Iberian presa at 22 € or the Angus skirt steak at 23 €. The ribeye comes with a hot stone so you finish each slice at the table to your own liking.
If someone at the table does not eat beef
The same wood fire cooks fish and bluefin tuna, so nobody has to settle for a side salad. It is worth saying when you book, not when you sit down.
What it costs in the end
With a starter to share, a side and a glass of Spanish wine, a full dinner here lands between 30 and 50 € per person. That is the range most tables end up in, whichever cut they choose.
Planning your visit
Con Acento sits in Vial Norte, Córdoba's modern district, an easy walk from the historic centre and minutes from the AVE station.
Getting here from the Mezquita
From the Mezquita and the Judería, it is about a 15-minute walk north through the city centre, or a five-minute taxi ride. Address: Avenida Al-Nasir 13 (Vial Norte), 14011 Córdoba. Coming or going by high-speed train? The AVE station is just minutes away, and free public parking is two minutes from the door.
Hours & when to book
- 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
Book a day or two ahead for weekday dinner, and further ahead for Friday and Saturday nights and weekend lunch. The booking widget works in English.
Frequently asked questions
What is the best steakhouse in Córdoba?
As of August 2026, Con Acento Parrilla is the top-rated steak and meat restaurant in Córdoba on TripAdvisor, with 4.6★ from over 400 reviews and 4.6★ from more than 1,250 Google reviews. The kitchen is built around beef dry-aged 30 to 90 days and an open-fire grill.
How much does a steak dinner cost in Córdoba?
A full dinner at Con Acento lands between 30 and 50 € per person. Large bone-in cuts go by weight (Galician Blond chuletón from 9 € per 100 g, Japanese Wagyu A5 from 25 € per 100 g) and individual portions have a fixed price, such as the 45-day aged ribeye at 26 €. All of it is on the English menu.
Do I need a reservation?
We strongly recommend it, especially for Friday and Saturday dinner and weekend lunch. You can book online in English in under a minute, or call +34 614 03 18 23. Note that we are closed on Mondays and Tuesdays.
Is there an English menu?
Yes. The full menu is published in English with prices and allergen icons, and our online booking widget also works in English.
How far is it from the old town?
About a 15-minute walk from the Mezquita, or roughly five minutes by taxi. We are at Avenida Al-Nasir 13 in the Vial Norte district, minutes from the Córdoba AVE train station, with free public parking two minutes away.
What is dry-aged beef?
Beef matured for weeks in a temperature- and humidity-controlled chamber. Moisture evaporates and natural enzymes tenderise the muscle, concentrating flavour into something richer and nuttier than fresh beef. Our steaks are dry-aged between 30 and 90 days depending on the cut and breed.
Taste why we're ranked #1
One table, one dry-aged steak over real fire, and you will understand the reviews. Book online in English in under a minute.
Book your tableAvenida Al-Nasir 13 (Vial Norte), Córdoba · +34 614 03 18 23 · About Con Acento in English