A cozy restaurant with a very good atmosphere. Known for its quality at good price, it has a cozy dining room (55 diners) with fireplace for the winter. For the summer it has a terrace with exceptional views, leaving an image for the memory of the sunset.

Family celebrations, weddings, communions and all kinds of events. We have menus for: companies, groups, travel agencies, associations. The restaurant specializes in typical dishes of the area.

We are artisans in traditional and hunting cuisine, being pioneers in the production of the perdiz and its derivatives. Among our recipes are the scabeche or stew partridges, perdiz salads, mountain meats, varied seasonal vegetables, etc. All this was irrigated with the best AOVE's in the province. Also traditional are our pans with pheasant and those roasted in Arab wood oven, and as not, our genuine pate of OP perdiz.

In the restaurant of the Hospedería Hostel Morciguillinas you can enjoy our home-made and traditional food protected from the cold and heat. The room has capacity of up to 80 people and we admit reservations for groups, the perfect place for those long-awaited celebrations! We have table service and great views of nature.

Restaurant located in the heart of the Sierra de Segura, between the Castillo de Segura de la Sierra and that of Hornos de Segura. Since it opened its doors in 2006, and with a fully open kitchen, its objective has been to value gastronomy, local products, and extra virgin olive oil with D.O. Sierra de Segura, the base of its kitchen. His proposal is based on the products of the region, but providing a current vision.

Mesón Asador Leandro is located on the slopes of the Castle of the Yedra, next to the Ruins of Santa María in Cazorla. His gastronomic proposal combines traditional serrana gastronomy with current innovation and techniques in each of his recipes, without losing the essence of them, taking care of the detail of the tradition, but providing the freshness of the high kitchen.

Le restaurant Juanito, l'une des recommandations du guide Repsol pour Jaén, est l'un des plus anciens de la municipité et l'un des plus emblématiques de la province pour l'utilisation d'huile d'olive extra vierge dans ses plats, à base de livre de cuisine traditionnel.

Depuis 1953, cet établissement proposal dans sa carte un échantillon représentatif de la cuisine de Jaén et des produits à base de fruits et légumes de ce territoire. Ragoûts, marinades, cornichons, desserts à forte influence mozarabe, élaborés de manière traditonnelle compossent son menu. Ce restaurant a une huile du terroir et possède une cave à vin avec plus de 500 marques.

Au cours de sa carrière, il a reçu la médaille du mérite touristique (1996) et la distinction du mérite au travail (2009) et le prix Andalousie de l'agriculture et de la pêche (2010).

The gastronomy of the saw is of great sobriety and tradition, with recipes of times defined by a subsistence economy, simple and based on an abundant and rich seasoning of spices and by the products characteristic of the area, such as flour, hunting, river fishing (mainly trout), legumes, fresh vegetables, numerous fruits and mainly on the Extra Virgin Olive Oil with the Denomination of Origin "Sierra de Cazorla," from its Picual and mainly Royal varieties.

It has a restaurant, a daily menu, a cafe, a social living room and a Chill-Out terrace. It has a spacious and cozy courtyard where you can enjoy your lunch or dinner and your appreciated tapas or rations.

La Pintada restaurant, at the Puerta de la Luna Hotel, is part of the cast of restaurants recommended by the Michelín Guide.

This property, located in the heart of the historic city of Baeza, has a rich oil cuisine, representative of the Baezan culinary tradition.

Among its specialities are the orange and cod salad, the salmorejo with egg and Iberian ham, the dairy lamb palette, the caldy rice with locusts and the sky touch of the Franciscan Clarisas de Baeza with cinnamon ice cream.