This is a Michelin ***. My review is obviously superfluous, but anyways... This is top-caliber food. Some particularly impressive appetizers included the cod bun (super intense fish flavor without being fishy), the appetizer meat stock, the bread service (perhaps the best pita I've ever had, and the most crunchy croissant I've had in years). Among the main dishes, the beluga lentils were super rich in flavor, the sea bass was cooked perfectly with some perfectly crispy skin, and I didn't even know almonds could be pickled. Unlike at the last *** I went to, there were no dishes that left me entirely confused, although some flavors were still unfamiliar in a good way. My dining companions liked their wine tasting, which I didn't try. My only complaint would be that despite the historical posturing of the menu/performance art, the service was aloof enough that we weren't always entirely sure what we were eating. Unlike at Scandinavian ***s, the servers aren't especially chatty, so while the food was delicious, I'm not sure I fully appreciated the historical project. read more

I should start by saying I was very enthusiastic and excited to come to Noor (high expectations) as I like the style and flavors of north Africa and southern Spain more then anywhere else in the world. Ohhhh man was it dissapointing... Three stars??? Aside from some superb wines--What am I missing? The expereince starts with a hand washing "ritual" they poor some water over your hands essentially... awkward. For me this was rather gimmicky and strange, as was the little board timeline thing which was ultimately irrelevant to the wide ranging ingredients used throughout. The english used at reception and at times throughout the meal was so rehersed it felt uncomfortable and unnatural. As this is spain I can forgive that. I was the first guest to enter the restaurant. As I sat alone in a still and nearly silent room the entire service team and kitchen gawked at me as I waited uncomfortably for the experience to begin. The menu was so unmemorable I cant even recall most of the first dishes, a little tuna bite no better than an average sushi joint. A mildly flavored rosemary soup of some kind that totally missed. There were two maybe even three savory dishes with some frozen element which has been a big fad recently and I heavily disliked them. Maybe thats personal preference but it was not working. After leaving I literally went and ate a whole bocadillo con morcilla and an ice cream cone haha, which was better than both deserts combined. I was very hungry arriving and left feeling as though I had mainly filled up on bread. Which they serve three different styles without butter or olive oil. The breads are good but they are not good enough to stand up without some accompaniment. The bread and butter at Bardal for instance was insanely good. A simple thing like that can work but not when your bread is meh. The Fish entree with spinach was probably the best of the dishes but nothing was great. I have been to many one star places with better food. Ultimately I was very dissapointed. I have no clue how this gets 3 stars and Bardal has two. They are not even the same league of quality in my mind. read more

Amazing experience from the entry to the exit. Service was in sync even though we had a group of 5. We ordered the second tasting menu with 15 courses. Every dish had a lot of flavours that somehow all worked together. Also got a wine pairing and got to try some pretty interesting wines. Most were white, though, which went well with our mostly seafood courses. Entire experience was phenomenal. Definitely recommend read more

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My love for Andalusia and its history and storied past brought me to Noor, and though we weren't able to get a reservation in January during our last trip to cordoba, we reserved a few months in advance this time and was able to finally try the place last night and the experience was absolutely worth the wait. To me, it wasn't just to dine at a Michelin starred restaurant (they did go from 2 to 3 stars between the time I reserved and the time I dined, congrats), but the unique experience of dining at the place that has been creating seasonal menus inspired by the different time periods of the history of Al Andalus, ingredients and influences of that time period, the whole dining experience of that era, with a very modern take. We chose the "Morisco" menu of 15 courses. The naming of the three menu choices also reflected this, as I loved the chef's clever naming of the 10,15,19 course menus. I won't elaborate here in hopes that you might have fun reading up on the names, then maybe have fun and dive into the why, but even the names of the menus themselves shed insight into the history of Spain and the plight of the Moors here. Now on to the food and experience. After the ritualistic hand washing, you are led into a beautifully open dining room with a very small number of tables and an open kitchen concept. (I didn't count, single digit for sure). You preselect your courses prior to arrival so you then just decide on wines/wine tasting with a lovely sommelier. (Highly recommend the tasting. While I could not get it because of a very weak stomach recovering from having gotten sick in Portugal and I was not about to test my limits, the hubs really enjoyed his pairing, and the 1-2 wines I dabbled in of his were beautifully unique and greatly enhanced the flavor of the dish. Only wish I could've tried all the wines myself!) If you don't drink, there's the option of hot teas as well. The courses are brought out ceremoniously one after the other once you finish consuming what's in front of you, with bread service. (Side note - I looooooved the hoodie blazers work by the waitstaff! Seriously wonder where I might be able to get one similar lol). The food was incredible, and we loved, 10/10, the majority of dishes. Particularly the first few smaller appetizers really do start you on a high note that continues throughout the meal. The pigeon was also a standout dish and changed the words "I'm too full to possibly take another bite" to "nope, I'll eat it all" pretty quickly. I also loved how well the flavors blended delicately and the chef's use of strong spices without overpowering flavor in any of his dishes. Habanero, and cumin were the ones I was most surprised by - how delicately they were to enhance the dish and not overwhelm. As compared to the other Michelin restaurants we've gotten to try over the years, the chef's use of bitter as a flavor element is quite unique (though fitting for dishes of the theme and the era this restaurant represents), and greatly enhanced the dishes (especially the delicious Naranja dessert/palate cleanser). As someone with celiac and needs gluten free not by choice, I also greatly appreciated the chef's accommodations, and both surprised and delighted that I was able to partake in all the courses, from the gluten free bread, buckwheat substitute for pasta, and so many little substitutions I noticed throughout the meal. Really grateful for the thoughtful accommodation and experience. Another thing I loved and had fun with were the 3D printed utensil/plate stands (makes me want to go play with a 3D printer again) and the beautiful cutlery. And the patterns and the dishes! So aesthetically gorgeous. Overall, definitely worth the wait and price, and we hope to visit again, maybe next year (if we can snag reservations, it's harder to come by now with their newly added star, but we'll try!) read more

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Exceptional! Beyond my greatest expectations. I had pretty much washed my hands of precious food, but I'd read about Noor and it's background and we planned to be in Córdoba Spain, and we could get a midweek reservation, so...... From the moment you walk it, you experience not just food but ceremony. The service is beyond anything I've ever experienced. There are only 8 tables and one seating for dinner. We selected the second menu option with a wine pairing. I appreciated that the pairings truly matched each dish and the intent was not to drown you in wine but to taste and enjoy the complementary flavors. I can't describe each dish as there were too many. In the case of precious food, yes, each dish was bites but there were enough served in such timelines that I was truly full midway through the meal. Of course it's a lot of money for a meal but you absolutely get the value in the presentation, service and flavors that explode delightfully with each bite. I only wish I had more room in my stomach to consume every morsel. read more

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Some food was great and inventive. Others missed the mark. Service was uneven Food: the appetizers were excellent. Great flavor combos and textures and beautifully presented. One item in the first course looked like it would be difficult to eat as it was certainly 2 bites but rather architectural. The cracker base broke well though and nothing toppled. Dishes that missed included a shrimp on red pepper cracker. In a dish with hummos, squid, and oyster, the oyster didn't enhance or get enhanced by most of the other components it tasted good with the sauce alone but wasn't served this way. The squid though did compliment nicely and overall it was a good dish with some interesting moves The pigeon with truffle and chocolate tasted good but the truffle smelled odd and not pleasant. The carob dessert was -- trying to be chocolate and carob is not chocolate. Instead a carob dessert that was trying to be carob would be better. Chewing an actual carob pod is quite pleasant and this idea could have been played with instead of going chocolate imposter Dairy substitutions: when chefs know in advance I have a dairy sensitivity, I look to see if they will omit or substitute and at this price point and reputation I think subbing is more appropriate because if each dish is so carefully crafted then merely omitting is going to/ should spoil the composition. The first omission was a pistachio ice cream from a savory dish of pistachio ( non dairy) purée and apple cubes. The pistachio ice cream tasted basically like the purée so there was only a visual change. This says something about the overall dish. The second omission was on a dessert with a totally sour lime sorbet, a yogurt lime I've cream, and a sugar syrup with clove. Omitting the ice cream and doubling the sorbet meant too much sour and no creamy element. The third was the carob cake. The carob ice cream on top was replaced by some drops of carob sauce. The sauce was overly sweet and slightly gritty as though they had not tested if the sugar had completely dissolved in cooking Service: the mechanical aspects like serving and keeping water glasses full was quite attentive but more personal aspects missed. We ordered wine with the first course and mentioned we might want a wine with dessert also. Nobody offered wine with dessert. The chef visited 7 of the 8 tables--only ours was skipped and we had the same meal choice and amount of wine as the couple to our left. Waiters were always asking how we liked a course when they cleared a plate. Once I said something was off and they kind of nodded and that was it. ( this was a waiter fluent in English). The door to the restaurant is not where google maps says but on the opposite side of the building. There are three doors , each on a different side of the building, each of which could be an entry. Even the proper door doesn't seem obvious though. You must press a button on the side to open the door. Signage is needed Bathroom grade: A. Very pretty and clean, like wiped down and refreshed after each person. Black toilet paper. Nice soap and hand cream. Period supplies in a pretty box. Terry towels. Clean and functional grab bars available at toilet Why not an A+ then? While I don't mind having the big bathroom when there are 2 and one is small and the other large, there is really no reason to have gendered restrooms here. Every single person who goes to the bathroom has the door opened for them, so the waitstaff could simply gesture to the available room, always giving preference to the large one. If someone needed ADA bathroom, it would only be the one marked women. Why not unlabeled them? read more

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My experience at Noor couldn't have been more perfect. I felt like traveling back in time several centuries ago. My last trip to Spain occurred in Feb/March, right before COVID madness took over our lives. Noor's tasting menu was out of this world and time, mainly inspired of ingredients found in the region pre-America discovery. One dish was more incredible than other. The amount of thought and execution from Chef Paco and his team are unbelievable. Whatever I say will not do any justice. From the minute we walked into the restaurant, we were being pampered . The staff's warmth and attention to detail makes you feel like visiting your best friend's home -only if your best friend were a kick-ass chef-. Through our out-of-this-world experience, we had the opportunity to taste Chef Paco's vision. When you add to this feast the excellent attention received by the staff, your experience overall is elevated to a much higher level. The whole minimalist ambiance, the details on the tableware -were every single item seems to have a reason to be there-, and the cozy dining room serve as a perfect vehicle to experience chef Paco's culinary vision. I have experienced various Michelin Star restaurants, but noor was definitely a distinct experience -which I cannot wait to do again-. Having the opportunity to meet chef Paco -when stopping by our table- was accelerating. He seemed very humble and honest when greeting us. I wish he could have had the time to sit with us and share some stories. Maybe next time. read more

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