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Noor Restaurant Córdoba Reviews from The Last Year
Insuperable
If what you put in your mouth are pieces of works of art, I have to congratulate NOOR because the entire team that assists you from the moment they open the door until you leave the premises, make your stay there practically unbeatable. Thank you so much.
NOOR experience
Awesome. It is worth the staging and the culinary care. Creativity in the kitchen with great delicacy. a 10
A fabulous lunch
We had a birthday lunch at Noor in April and had a fantastic time. The food was exquisite, the accompanying wines were delicious and the team were really outstanding. It was a wonderfully memorable occasion.
Lack of professionalism in reservations.
Gift from our children. All with great enthusiasm and desire. March reservation canceled due to reservation error. We had the reservation in writing. They give us a new reservation for May 18. They call to cancel reservations due to errors. I no longer accept cancellations and request a refund. They make refunds. I tell you that if you have any commitment, I have paid anyway. Lack of professionalism with respect to clients in that sense. I doubt I will book again. They have taken away the desire and hope we had.
Wow! Brilliant, thoughtful cuisine that earns its 3 Michelin stars!
What an amazing experience! Brilliant cuisine with a clear focus — using the. Ingredients of historical Cordoba, from the Islamic era through to the Christian, to create dishes that are modern, but draw from the flavors and traditions of the past. Easily in our top 2 for Michelin 3 starred restaurants in the world. The sommelier is fantastic, and the inventiveness of the cuisine is matched by a highly professional and caring staff. They don’t try to nickel and dime you on water or coffee and the wines are very fairly priced. You need to reserve well in advance, but it is an j forgettable experience. Worth the trip to Cordoba, actually.
Contrasts
I have contrasts. In principle I don't like eating at a table without a tablecloth, it may be due to age. The dishes are a world, nothing to object, perhaps I miss a little more personalized attention, since there are only 8 tables. The room itself is a bit aseptic. We made a meal with food pairing, which I recommend.
Culture and history with a lot of inspiration
An oasis from the moment you enter and wash your hands in orange blossom water with those magnificent copper jugs and enter the living room with the surprise of having the chef and his team in the kitchen in sight at all times. Very few tables, which further provides a relaxed, close and comfortable atmosphere. From our Andalusian journey with our Moorish menu, flavors that made up some of the dishes come to mind, such as the cucumber dressing to drink as appetizers, or the spinach gelé from that huge oyster, or the karim of toasted pine nuts. of their apple classic, in which we were able to start trying their delicious warm breads. And dishes that I really liked like the natural prawn with a julienned endive and veil of dewlap and caviar with a touch of excellent P.X. vinegar, the rested roast pigeon or the carob tart; how rich Thanks to Paco for his kindness and dedication and how accurate the detail given at the end of the pairing list or the names of each and every one of the people who make this pleasant experience possible. Congratulations.
To avoid
To avoid Overrated, too expensive, a menu with no remarkable elements except the pigeon No flavors no inventiveness Tasteless appetizers Disappointing appetizers We eat wind... With an outdated decor... at stratospheric prices Not even worth a star To flee Go spend your money elsewhere
I exceed my expectations
Everything is incredible, place, food, attention..... and above all the passion of the great chef Paco Morales and all the staff. I had been wanting to go for a while, and just the day I confirmed the menu they gave it the third star. Thank you very much team
A Sensory Journey at Noor Restaurant: Discovering the Andalusian Charm of Chef Paco Morales ⭐️⭐️☀️☀️☀️
Hello Pocaburus! A few months ago we were lucky enough to try @noorrestaurant, from Cordoba chef @pacomoreschef. This restaurant is awarded two Michelin stars ⭐️⭐️ and three Repsol suns ☀️ ☀️ ☀️ . We tried the Rihla menu, set in the new Andalusian world (15th century and 16th century). The place is perfectly decorated to the smallest detail, and the treatment of all the staff is impeccable. We are not at all surprised by all the recognitions it has received. As for the food 🍽️, everything was spectacular, the quality of the product is excellent. Our favorites were “Achiote dressing with Jamaica flower and anise”, “Anchoised tomatoes with tangerine pickle, monkfish in brine and tamarind” and “Roasted and rested squab, 70% cocoa, black recado and tuber melanosporum”. It is a gastronomic experience, which is not only based on food, and that we recommend trying at least once in your life. Ratings: Price: €€€ Food: 9.2 Place: 9.7 Service: 9.9 Total: 9.5 🍽️
Perfect
Again exceptional. Third season that we visited the restaurant. All kinds of details taken care of to the maximum. Looking forward to returning next year for the next season. Congratulations
Simply spectacular..
Simply spectacular! The decoration, the service, an exquisite dinner and a chef leading a team that works like a perfect gear. Let's repeat!
The best !
Incredible! One of the best restaurants I have ever been to!!! If you are a gastronomic fan, you must eat here, full stop!!!
This is probably “the” meal of 2023 as I would never have imagined it was so luminous…
This is probably “the” meal of 2023 as I would never have imagined it was so luminous. It was in 2016 that Paco Morales, the head of this establishment, “lifted the shutter” on NOOR with several objectives in mind. One of them was to build a gastronomic project that, service by service, would reinterpret and pay homage to a crucial period in the history of Spain: the Andalusian era. Another was to transform his hometown of Córdoba into a must-visit place for seasoned foodies, curious foodies and lovers of good food. All with the greatest excellence as the omnipresent watchword. It was therefore with great impatience that I looked forward to discovering this establishment, slightly outside the historic center but perfectly reachable on foot. To tell the truth, we will be a little surprised at the first approach to the establishment because it is located in a somewhat impersonal street which does not allow us to see much of what is inside. We would almost pass by this building without realizing that it is a restaurant. Metallic looking walls and just a door on one side. Once you enter, it is again a surprise as you arrive in a rather narrow and black corridor with curtains, spotlights on the ceiling, a reception counter and at the back kettles on pedestals and a raw stone sink. After waiting a few moments, you will be welcomed and asked to wash your hands with orange blossom water. Immediately the tone is set, you enter another dimension, a place with a slightly mystical atmosphere. The dining room is just as surprising and beautiful, of a rather reasonable size with the kitchen front open onto it. A bit of darkness but the tables are perfectly lit, with the particularity of not yet being set. You have arrived in a room where you are about to see a show, almost a ceremony with the master on the right who misses nothing both in the kitchen and in the dining room. It should be noted that you will be invited at 8:30 p.m., a bit like attending a performance. What is remarkable is at the same time this silence in the kitchen where the brigade mainly murmurs or signs, this impressive coordination and supervision of Paco Morales who inspects each presentation on the plates, the finishing touches, the last minute preparations. . There is an incredible respect around the leader when he gives some instructions or probably teaches some techniques to the team around him who even takes notes. Another magnificent aspect is this soundtrack throughout the evening which oscillates between oriental lounge, ambient music or even church hearts. The service is perfectly precise and never omnipresent. Everything is magnificently orchestrated, the dishes follow each other without haste. The menu is chosen upon reservation and we will choose the one at 170 EUR called Morisco, which therefore explores Spanish-Muslim cuisine from a resolutely contemporary perspective... It also presents a detailed historical contextualization of what people appreciated and how people were eating at the time. When we discover the dishes, we realize that Paco Moralès knew how to create a cuisine, something that is within the reach of very few chefs. A personal, personal line, different from anything known, in which he combines avant-garde and tradition in equal measure. The recipes are the result of conscientious work of research, on the one hand, and updating in a contemporary vision, on the other hand, of what people ate and how people ate in al-Andalus in the 10th century, with the magnificent caliphate of Cordoba; in the 11th century, with its fragmentation into the kingdoms of Taifas; and 12th and 13th century, with the hegemony of the Almoravid and Almohad empires. To start with a flute of Sadi Malot Terre d’Origine champagne. A full-bodied champagne, long on the palate with beautiful citrus notes. The first act being the presentation of the spices which will be used during this meal, also with a table describing them. The choice of wine for this meal will first be a Très Miradas Sierra de Montilla Cerro Franco 2019. Wine made with the Pedro Ximénez grape, from the highest plot of the Sierra de Montilla, at the end of the square from Riofrío Alto, southeast orientation and at a height of more than 600m. These are old vines from the farmer José Antonio Rosa Bobi, grown in glass and pruned very low “blindly”. After selected manual harvesting, destemming and direct pressing, fermentation was carried out in old barrels, previously vinified with Fino CB. After spontaneously completing malolactic fermentation, the wine rests in the same barrels, under a veil of flowers, for 22 months. It all starts with a series of appetizers brought on different supports, always on dishes reminiscent of the geometric shapes of earthenware and wall decorations of the Islamic world. In the center a thin slice of black bread with beans on which we find an alternation of mole and anchovy mayonnaise. We might find it strange to find this Mexican sauce but we must remember that conquistadors such as Bernal Díaz, Hernán Cortès and his captains would have been welcomed like princes by the tribal leaders when they landed in Mexico and that this sauce, which was offered to the gods, would have been served to them. Below a bowl with cucumber soup flavored with orange and mint. On the left, a deer tartare in a slice of zucchini and rose. Then on the right a fried donut with cheese and saffron. Everything is very light, fragrant and well balanced, with great originality. Memorable first course made with Khan curd, farm egg yolk, caviar, habanero pepper and capers. The base is therefore this curd made from what we understand to be cod, then the rest is beautifully plated on the plate to create a play of flavors between sea and a fine acidity, also an addition of rosemary oil . Then a marinated oyster placed on a spinach jelly, sheep’s cream represented squarely like earthenware, and green pepper. It’s very fresh, the oyster has a lot of texture. The loaves are equally exceptional, brought in an antique metal object, with each loaf presented and offered. One of these being based on an Arabic recipe, the other undeniably made with butter and the third with sourdough. One of the dishes that left the biggest impression on me was this Karim of pine nuts, green apple and ras-alhanout. I can imagine that this Karim is a person, but this dish reminded me a little of a type of sauce like tahini-based preparations which are made with sesame paste. A texture between tahini and ajoblanco, with ice cream, croutons and toasted pine nuts. Then superb raw shrimp placed on thin strips of endive, veils of Josélito pork cheeks on top, a spoonful of caviar, desert spices and a hint of Pedro Ximenez vinegar. Once again the play of textures, the quality of the products and the flavor combinations are perfect. Second local wine and even from the Cordoba region with a Dulas del Lagar de la Salud Fût Français Rouge 2021. Intense cherry color with ruby reflections. A pleasant and fragrant nose of red fruits enveloped in fresh notes of aromatic herbs and mineral touches. A seductive mouthfeel, with an enveloping body and a velvety mid-palate, accompanied by a prolonged finish. We continue with delicious durum wheat pasta, smoked butter, chicken broth and small Motril squid, burnt lemon and Abbasiya. Abbasiya, which translates to Abbad's house or estate, was a 17th-century dish made from birds, with birds considered a luxury that few could afford. Hence the name of this dish which was served during Abad's stay. Then marinated sea bass, anchovies, bottarga and cucumber pickles. A little bit of garum in the flavor of the sauce which makes this dish very delicious with this fine vinegary touch. Another dish with this strip of matured picana-style beef, turmeric cream, crunchy puffed buckwheat, sage oil, labneh cheese and yellow pepper. A complex, explosive and delicious dish. The visual seems to represent a palace. A masterfully cooked fish with steamed hake accompanied by squash both in sauce and on a stick and vanilla. For the main course we are shown how the pigeon is prepared or rather cleaned and then cooked with a series of photos on a board. This perfectly cooked pigeon is roasted and then rested. Accompanied by tomatoes which seem to have had a somewhat special treatment where they are first covered with a lid and heated for two days over a mesquite fire. This so-called “tateming” process, according to experts, gives the final product a special and unique flavor. A pâté made with liver and creamy onions. Magnificent desserts with orange sorbet, orange blossom, almonds, olive oil and mint. An incredible carob tart to finish in the shape of earthenware. Although carob remains relatively unknown to the general public, it nevertheless appears in many culinary preparations that we consume regularly, such as ice creams, sauces, soups, dairy products and cereals. It also has many advantages which make it a food of choice, to adopt without hesitation! Fruit of the carob tree, a tree that flourishes throughout the Mediterranean basin, the carob is a flat and slightly curved pod, 10 to 30 centimeters long, initially green then which turns dark brown when it reaches maturity. Also, carob powder is used in cooking exactly like cocoa: raw, diluted or heated. In baking, it gives an original and sweet taste to cakes, biscuits, rice pudding, hot “chocolate”… Then an impressive series of sweets brought on a rack in tiers. An experience, an absolutely magical and magical meal, where everything is sublimated, magnified. No faults in terms of cuisine, atmosphere and service. A table where we come to really taste different, unusual dishes whose sophistication goes well beyond what we can imagine.
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Great Service - amazing dinner!!
Read about the site in NYT and bought a reservation at Mother Wolf in LA 2 days later. Worked great and the food was amazing!!!
Worked perfectly!
Got the reservation (that I couldn't get anywhere else) and was able to entertain a group of friends at the infamous Bern's Steakhouse.
Got into Nobu Malibu
Wonderful! My parents are visiting and we have wanted to go to Nobu Malibu for years. I tried getting a reservation myself but it was next to impossible. So glad I was able to buy a reservation on appointment trader for a decent price!
Very easy
Was very hesitant going into this experience but am glad to say that it worked out very well ! will definitely use appointment trader in the future
Fabulous Lunch
I was veeeeeerry skeptical that this would work, particularly at a restaurant as hard to get into as Nobu Malibu, and it was perfect! We had lunch outside on the patio and it was fabulous!
Great reviewer team
Just wanted to take a second to shout out the reviewer team. Even though they probably review hundreds of listings and bids a day, they still take the time to leave great comments and respond relatively quickly. Thanks!
Incredible
I got a reservation to Don Angie, which I've been trying to book for weeks! I am very happy with this service.
Best platform out there!
Super simple, easy, and fast to secure reservations for hard-to-get restaurants and locations!
This app is life changing
This app has opened my world up to so many wonderful new experiences I would never have the chance to have without access to this awesome app! 10/10!
Worked perfectly
Was a little nervous at first but was pleased to see that the booking went through flawlessly.
Highly recommended.
Success on Short Notice
Was able to snag an indoor table at Don Angie through an absolutely seamless worry-free process.
Worked perfectly, thank you!
This is a crazy holiday season in NYC and I was very pleasantly surprised to see that AppointmentTrader works! Will be using again!
Worked flawlessly!
Worked so well! I was a bit nervous, but everything went very smoothly. purchased the reservation, and got into the restaurant seamlessly.
Love this app!
So glad I came across this app :)
Quick table in Miami
I didn’t have my hopes high as it was a party of 4. In 24 hours I had a carbone reservation available! I was very happy as my family really wanted to come here
Prime time, great meal
So easy and had a prime time which I can never seem to get on normal res apps. So worth it
Got impossible NYC res
instead of waiting weeks I got my 4 charles reservation instantly
Worked perfectly to get into Carbone. So delighted
perfect
Worked well, got me into a restaurant with no availability
I was skeptical, and I still don't really know how they managed to find this hard-to-find reservation, but it was a win-win from my point of view, and I'll use this service again.
Last minute reservation for Delilah Las Vegas
Got a last minute reservation, dinner for 2 at Delilah Las Vegas: super impressed! The process was simple, transaction seamless. We had an amazing time! Couldn’t be happier! 😍
It works!
Ok at this point I've attended a reservation purchased on AT by a friend and sold a reservation personally. Both worked pretty smoothly, nothing sketchy about it. A few areas for improvement including a way to more directly communicate between buyers and sellers, but the app always seems to be in development. AT customer support is really(!) responsive and helpful too if you have questions!
Money transfer
As a seller, I like the fact i have the ability now to transfer money out of my AT account and into a bank account. Makes getting the money much easier then the process before.
Love this app
Got to go to places otherwise unreachable
Easy Access
Very easy to get into one of the hardest restaurants to reserve in New York.
Whose name will my reservation be under when I arrive at the venue?
It can be under your name or a name you choose! Some reservation offers already include the AppointmentTrader Transfer Service which will transfer the reservation in to your name. If its not included you can add it on after buying the reservation for a small fee. One thing on that though: As many reservations become available at last minute, taking a reservation in someone else name is quick and great for privacy. Most reservations on AT are listed with a virtual phone number, so all you need to do is present the phone number at the hostess stand and you are good to go!
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Let’s go. Get more people placing bids!
I will give you 50% of ALL of my PROFITS if you teach me how to make profits?
LOL. Thank you The New Yorker.
Appointment
Transferring reservations is not supported in AT. Why not just use the name in the AT screenshot?
Buyers interested in Bern's Steakhouse: PLEASE READ
Same goes for 4 Charles and I Sodi
Prepaid Reservation Fee
Agreed. Ultimately not addressing this month after month is clearly resulting in a drop in certain venue’s rankings & sales.
Congrats on 3 mil
🍾🍾🍾🍾🍾🍾🧨🧨🧨 now on to 30 mill!
Need to cancel a bid, not getting a response… how do I do it?
Click on "Take off the Market Option" in your portfolio
Working on your bid?
Your bid has been “matched” with a reservation. From the time a reservation has been located, the seller of the reservation must connect with moderator to give transfer information for reservation. If the seller;however, does NOT respond to reservation transfer, then your bid is reprocessed and returns to the first step, which is connecting your request to a reservation.
Process after bid is accepted.
Hey @EvocativeFold67, welcome to appointmenttrader! Once the reservation is in your portfolio, you definitely own the timeslot, the review team would not have approved the trade if the reservation wasn't confirmed - so you are going :-) Judging from your post you bid today and are going tomorrow - don't worry as long as you initiated the name transfer, you are good - the transfer service has to work with the opening hours of the reservation team of the respective venue. You will likely see the transfer confirmation a couple hours before your reservation time.
Where do the Reservations on AppointmentTrader come from?
Mostly from people who don't need their reservations or appointments any longer. AT has no relationship with places listed and acts as a platform connecting buyers and sellers making sure that listed reservations are real and that privacy is not compromised when transacting.
What happens if my bid expires unanswered?
Hey @FluffyStar64, thanks for the question! When you place your bid the amount gets transferred in a deposit account, the second you either cancel your bid or a few minutes after the bid expires the funds are moved back into your main account from where you can refund it to your payment method or use for other transactions.
Noor Restaurant Córdoba User Reviews & Question Forums
Noor Restaurant Córdoba Tripadvisor Reviews |
Latest Reviews On Tripadvisor
By 👻 @chema f (05/17/2024 3:00 am)
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By 👻 @GainfulEdge65 (03/19/2024 2:48 am)
Restaurant Transfers FAQ |
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By 🦚🇫🇷 @ChoiceBird42 (04/15/2024 11:46 am)
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Questions and Answers around the platform.
By 🤌🏽 @BewitchingThing80 (06/10/2024 6:26 pm)