Juan Carlos García natural de Baeza, a graduate in Culinary Arts and Gastronomical Sciences by the Basque Culinary Center, returned to his city in 2020 after years of formation and gastronomic experiences in Tokyo, Barcelona and Ibiza.

It reopens Vandelvira with a moving concept. It was his parents who were in charge of spreading love to the kitchen.

Juanjo Mesa León, 27, starts in the kitchens at the age of 15 in Pegalajar, with his family. His parents encourage him to continue growing and decide to send him to the Gambrinus Hotel School to follow his training. After her, at the age of 18, she began her internship at the Nerua restaurant for 6 months, and then stayed in work for another year.

He then decided to move to San Sebastián to work at the Mugaritz restaurant and later to follow his path at the Noor de Córdoba. Finally, before opening his solo project, he made the opening together with Pedrito of the Bagá restaurant.

Malak restaurant is born to be a gastronomic space where nature and gastronomy come together to show the richness and quality of raw material that characterizes the Sierra de Segura, hence its philosophy, "Gastronomic Nature."
Javier Jurado, chef and owner of Malak has always been rooted in the Sierra de Segura, hence his inspiration arises by creating a letter with which he rescues and near the heart of Jaén the traditional recipe of the area.
Accompanied by a great and professional team offers a seasonal card with the best products of the area and a tasting menu with which you will travel the favorite corners of the chef of the Sierra Segureña, through 11 passes and 2 succulent desserts.
A genuine journey and a great gastronomic experience based on excellence, quality and high cuisine

Our menus reflect the legacy of past generations, capturing the essence of the ancient cortijos, the gardens and the saws that make up the landscape of our land. From family killings to recipes transmitted from mother to child, each bite is a window to the past, an opportunity to revive the culinary traditions that have shaped our identity.

Through honesty and authenticity, we strive to preserve the essence of that kitchen born of scarcity and subsistence, rooted in suffering and suffering, but also in resilience and creativity. We do not intend to invent anything new, but rather to honor and share the legacy that has been transmitted to us, celebrating the wealth of our gastronomic roots.