Pablo José

"Without a doubt, the one place that captivated us from the first minute was La Salmoreteca. They offer 8 different types of salmorejos, traditional one, and others with a reinvented recipe. They are made with absolutely all the ingredients you can imagine: squid ink with Galician octopus, avocado, mazamorra (cold soup similar to salmorejo with almonds instead of tomatoes) or, our favorite, beet with vegetable ash."

Nacho Sánchez

"There is a good range of possibilities, but it is enough to try the traditional salmorejo to understand that Juanjo Ruiz, the chef, knows what he is doing."

Fiona Dunlop

"Not least came the brilliant twists on Cordoba’s great classic (and my secret passion – or for followers of this blog, not so secret) – salmorejo. These have been devised by a charismatic young Cordoban chef, Juan José Ruiz, who’s coined a clever brand-name – La Salmoreteca – to encompass his multi-coloured, multi-flavoured range. Weird, wonderful and mostly a triumph."

Sara Lieberman

"After all, there’s only so much salmorejo — the typical tomato- and bread-based cold cream soup — one can eat. Salmorejo made with squid ink and avocado, on the other hand? Vendors like La Salmoreteca spoon out a variety of tasty cups."