Pata negra was created in 1989. There was no better way to celebrate Bar Moriles´s silver wedding than by giving him a little brother. Rafael Cordon, the father of the current chairman’s and soul of this tavern-restaurant, converted Pata negra, into an extension of its cellar in moriles.
A place to enjoy the most typical dishes of the cordobesian gastronomy with fino wine from its own cellar San Gabriel. This establishment is right next to the original restaurant in Antonio Maura and owes its surname to one of the most typical products of Cordoba, the Pata negra ham from el Valle de los pedroches and its named after one of the world’s best towns of international wines . Now it’s time to work hard to rise to the challenge.