The Sierra de Cazorla district lies in the south-east of the province of Jaén. It borders the Sierra de Segura to the north-east, La Loma y Las Villas to the north-west, Sierra Mágina to the south-west and the province of Granada to the south and south-east. It is made up of eight municipalities, with numerous hamlets and farmsteads scattered across a landscape crowned by the Cazorla, Quesada, El Pozo and La Cabrilla mountain ranges.

Some 40% of the area lies within the Sierras de Cazorla, Segura y Las Villas Natural Park, the largest protected natural area in Spain. It has been designated a Biosphere Reserve under UNESCO’s Man and the Biosphere (MAB) Programme and a Special Protection Area for Birds (SPA) by the European Union.

With an average altitude of over 1,000 m and many peaks reaching or exceeding 2,000 m, the district boasts spectacular beauty and a truly unique landscape. It is shaped by abundant water and limestone rock, which have created an intricate network of mountains and valleys with very steep slopes and numerous karst formations.

The cuisine of the Sierra de Cazorla, traditionally simple and frugal, is defined by local produce: generous seasoning, game, river fish, fresh pulses and vegetables… and, of course, its excellent extra virgin olive oil with the Protected Designation of Origin “Sierra de Cazorla”. The most traditional dishes include gachamigas, talarines, ajoharina, rin ran and trout in almond sauce, among other delicacies. Its cured sausages made from big game and pork are also among the best in the province. Traditional desserts include gachas, roscos de miga, papajotes, aniseed cakes (tortas de matalauva) and rice pudding.