When I first moved to Andalusia, little did I know that I would forge an unforgettable friendship with chef Paco Morales, the culinary genius behind the renowned Noor restaurant in Cordoba. Our paths crossed during the early stages of his ambitious project, a time when we were both navigating the exciting but challenging world of entrepreneurship.
As we watched our businesses grow and evolve, our friendship deepened. We shared stories of triumphs and setbacks, offered support and encouragement, and celebrated each other’s successes. It was during this time that I witnessed firsthand Paco’s unwavering dedication to his craft and his unwavering commitment to preserving the rich heritage of Al-Andalus cuisine.
Eight years later, as Noor proudly displays its three Michelin stars, I find myself reflecting on the incredible journey we’ve shared. Our friendship has been built on a foundation of mutual respect, admiration, and a shared passion for the culinary arts. Paco’s talent, vision, and unwavering commitment have been nothing short of inspiring.
It’s with immense gratitude that I present this exclusive interview with Paco Morales, a true visionary who has elevated Andalusian gastronomy to unprecedented heights. Discover the story behind his culinary philosophy, the challenges he’s overcome, and the unforgettable dining experiences he creates at Noor.
Valeska (V) – Your culinary approach at Noor is deeply rooted in the history of Al-Andalus cuisine given the key role of Cordoba city in that period. How have your frequent trips to Morocco contributed to the development and refinement of this concept? And could you share an example of a dish that embodies the historical and cultural fusion you aim to achieve?
Paco (P) – For us, Morocco is a sister country of knowledge and culture, but our proposal is not only based on the deep-rooted concept of this country, but also immerses us in a forgotten and undervalued Andalusian culture. We have a house classic such as Karim or generous white sesame where we recall a creamy, unctuous “Hummus” accompanied by desert caviar.
V – Your culinary journey has taken you through various prestigious kitchens before you opened Noor. How have these experiences shaped your approach to cooking and the way you lead your team at Noor?
P – I learned from that experiences the stricteness, the desire to do things well. I saw an importance of the organizational chart, everything militarized, exact, everything measured and at the same time passion and imagination for what was done. And also, I have been left with the desire to seek my own discourse.
V – Out of all the dishes you’ve created at Noor, do you have a personal favorite? What makes it special to you?
P – I always like the ones we make with nuts, bushmeat, vegetables… at Noor, more than a dish, I see it as a sequence where we combine ingredients with a historical basis and bring it up to date.
V – The dining experience at Noor is often described as a journey through time. What atmosphere and emotions do you aim to evoke in your guests, and how do you achieve this through your food and restaurant ambiance?
P – At NOOR, we offer a unique dining experience that takes visitors on a historical journey through Al-Andalus cuisine. Our menu is meticulously crafted to reflect the flavors and techniques of different historical periods, from the Caliphate of Córdoba to the Nasrid dynasty. Presented in a contemporary style, our dishes combine exquisite flavors, balance, artistic presentation, and an immersive ambiance that celebrates our region cultural richness. Each year, we take our time to create and design a completely new menu for each season that covers a specific period of history. When the diner crosses the threshold of NOOR, they truly forget the outside world and elegantly immerse themselves in a space-time journey that captivates from the very first moment.
V – Is Noor going further? And beyond Noor, are there any upcoming projects or new ventures that you are excited about and can share with us? How do these projects align with your culinary vision and passion for historical and cultural gastronomy?
P – Maintaining Noor at a high level is already a joy in itself and a way of seeing life, let’s say it is our life project.
We continue with our mission, and some more things that we cannot reveal yet.
V – Córdoba is renowned for its culinary scene. Could you share two of your favorite restaurants or bars in Córdoba and what makes them special to you?
P – Going to “La Cucina de San Lorenzo” is a joy for many reasons, seeing the brothers – one cooking and the other in the dining area – is a reason for joy. Also “Casa Pepe de la Juderia” – its tapas, its wines and the affection.
As we conclude this exclusive interview with Paco Morales, I invite you to join us on our unforgettable Journey across Andalusia, to immerse yourself in the vibrant culture, breathtaking landscapes, and exquisite cuisine that has captivated us both.
During our extraordinary tour you’ll experience a private dining experience at Noor, where Paco has created a culinary masterpiece that celebrates the rich heritage of Al-Andalus. This is a unique opportunity, As Paco has graciously agreed to close the entire restaurant exclusively for our group whenever we visit.
Join us on this once-in-a-lifetime adventure and discover why Andalusia and Noor have become such special places in our hearts.
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