Mark Nayler

"Córdoba’s 10 Best Local Restaurants and Tapas Bars: Bodegas Campos - It's one of Córdoba’s most famous old restaurants. A traditional Andalusian menu is served in the formal dining spaces – think stewed bull’s tail (rabo de toro)."

Rafael Garcia Santos

"Ajoblanco with grapes, wheats and prawns combines familiar and contrasting tastes with delicacy and harmony."

Isaac Agüero

"And of course, salmorejo, pure creaminess with full tomato flavor. Unanimous Top 1 decision of the tasting."

Carlos Maribona

"A must try salmorejo in Cordoba, preferably with breaded eggplant or potato omelette, is the one in places like Bodegas Campos."

Gully Wells

"Utterly traditional, and crowded and noisy in a good way, Bodegas Campos has been around for more than a century. Try old-fashioned dishes like oxtail stew."

OWAY Tours

"Where to eat Oxtail Stew in Cordoba: Bodegas Campos - The oxtail rice of Bodegas Campos is exquisite and although it is true that it can be overpriced, all those who try it agree that it is worth it because of the quality-price ratio."

Rafael Neira

"The place where the cup of ajoblanco soup made of almonds is beyond praise."

María Luisa Funes

"Almonds, garlic, oil, salt, vinegar and water give rise to a plate full of vitamins and flavor. Its most discreet and exportable version may be that of Bodegas Campos, which presents a soft recipe for "outsiders"."

Pablo Márquez

"Popular proposals that are refined and light, but maintain their idiosyncrasy. This is the case with the rustic salmorejo with notes of bread, incorporating a delightful creaminess as well as the stunning addition of a copious serving of cured ham, hardboiled egg, radishes and grapes."

Maria Rosalia Martinez de la Vega

"In this famous restaurant they make great salmorejo, and Pedro Ximénez updated it with the gelatin, egg and jamoncito."