In 2018 he opened his doors Macurina, a very personal bet of cook Alan Triñanes. A project that encourages the use of raw materials from the region of Cazorla and the AOVE of the province of Jaén from a travel perspective. Modernity, a varied and indigenous gastronomic offer and a spacious design are the three pillars of Macurina.

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.

Lusco Taberna and Restaurante is located in the heart of Cazorla in the Balcony of Zabaleta. Since it opened its doors in 2014 its goal has been to value local cuisine and products, applying the most avant-garde techniques learned throughout the many years of experience of its cook Alan Triñanes. The restaurant has 3 different spaces: the living room, a group reserved and a terrace with unique views. In Lusco we also organize maridada tasting and tasting of the products of the Sierras (cheeses, wines, AOVE, etc.).

In its warm and welcoming atmosphere you can experience the fusion between the most rooted and traditional gastronomy and the most sophisticated author cuisine, as proof of this we offer you from the most classic mountain meat to the salmorejo with basil oil ice cream, not to mention the sweet touch of our home desserts.