The culinary proposal is based on simplicity and authentic taste, using local products and recipes transmitted from generation to generation. The restaurant offers representative dishes of local cuisine, such as choto al ajillo, migas or pipirrana, along with other meats and elaborations typical of the region. The "Taste of Our Earth" menu begins with three simple entrants, followed by a selection of four first and four seconds to choose, all accompanied by bread and a drink. The menu is completed with a dessert at your choice. Coffee not included.

Rural house Arenaria has a capacity for 12 people and offers a welcoming atmosphere with eight rooms with bathroom, a living room with fireplace and a library with information about the region. The gastronomic proposal stands out for its home dishes made with km0 products, reflecting the local cuisine, with options of half or full board. The getaway includes two nights of accommodation on half board (dinner and breakfast made with local ingredients). The following day, an activity of apitourism is carried out where the work of bees and the process of production of honey are closely known, surrounded by centenary olive groves and pure nature. The day ends with a sensory tasting of honey.

The accommodation is distributed in fully equipped apartments that guarantee privacy and rest, while the large social living room becomes the ideal meeting point for sharing moments, organizing activities or simply relaxing by the fireplace. Located a few meters from the river's birth in Arbuniel, the environment invites you to explore trails, discover local gastronomy or take excursions to nearby enclaves such as Ubeda, Jaén or Granada. A complete proposal where nature, coexistence and shared experiences are united in the same place.

The visit begins with a welcome in the middle of the estate, where the role of oil in Mediterranean culture is introduced. From there, the itinerary advances through different spaces that show the evolution of the process: from the old hydraulic mill of 1941, where the essence of tradition is preserved, to the modern mill, where technology guarantees quality and precision. The tour continues through the winery and the packaging plant, bringing the visitor closer to the final stages of the process and to the care of the product until its final presentation. The closure takes place in the AOVELab, a space designed for sensory experience. Here is a guided tasting of premium oils, accompanied by Andalusian appetizers that allow you to discover pairings, aromas and nuances in a careful and close environment.

The experience begins with a guided tour of the olive and the almazara, where the entire process of making extra premium virgin olive oil is known, from the collection of olives to their packaging, using only mechanical methods. The visit ends with a guided tasting of AOVES, where you learn to identify the qualities that distinguish an authentic extra virgin olive oil. The process focuses on regenerating the soil and making the most of the resources, which has allowed them to be recognized with the Soil Olive Prize.

In the courtyard, the visitor discovers the origin of everything: the fruit. Here we explain the process of collecting the olive and its reception, understanding the importance of each detail from the field to the mill. Then we enter the factory, where the oil comes to life. We will step by step through the different stages of processing: molting, smoothing, extraction, packaging and storage, revealing how tradition and technology are united to obtain a high quality oil. Finally, the most expected time comes: tasting and tasting. Guided by a sensory experience, the basic principles of oil analysis are discovered through its aromas and flavors, learning to appreciate each nuance.

We begin with a walk through the oak plantation, where the visitor enters the landscape where this "black gold" is born. This explains how truffle is grown, what conditions are necessary for its development and how the balance between soil, climate and human care is key. During the course, characteristic elements such as the "burned," a visible sign of truffle presence under the surface, are identified. Then comes one of the most expected moments: the search for truffle with dog. This activity allows for close observation of the joint work between the animal and the trudifficulty, in a precise process that combines knowledge, patience and connection with the environment. Finally, the experience culminates with a guided tasting. Through its intense aromas and deep taste, the truffle becomes the protagonist of a gastronomic proposal that connects directly with the landscape and rural culture of the saw.

We begin with a guided tour of the city centre, where the visitor discovers some of the most representative areas of the municipality. During the course of the tour, places such as the Parish Church Our Lady of Expectation, the House Museum of Arturo Cerda and Rico or the House of Mercy, the current Office of Tourism and the headquarters of the Centre of Interpretation of the Holy Christ of Burgos are visited. Each stop allows you to understand the evolution of the village and its role within the territory of Sierra Magina. The experience is then completed with other enclaves linked to the environment, such as the Place of the Birth, where the landscape and local history are found. To finish, the day can be concluded with an optional gastronomic tasting. Through a menu in a local restaurant, the visitor discovers the traditional flavors of Cabra del Santo Cristo.

We begin with the arrival of the complex Las Aguas del Arbuniel, a space surrounded by landscape where the rest is combined with outdoor proposals. From here is a flexible experience that invites you to enjoy without haste, alternating moments of relaxation with activities in the environment: walks between olive groves, visits to vineyards or tours of nearby natural areas. The experience is enriched by different guided tours that connect the visitor to the territory. From the knowledge of the ecological olive and the culture of the oil, to the approach to the world of wine or the interpretation of the hydraulic heritage in the former central of San Cayetano. All this allows us to understand how landscape, tradition and way of life are intertwined in Sierra Magina. The proposal is completed with a gastronomic experience based on local flavors. The restaurant roast the complex offers dishes made with a product of proximity, where the meat in the wood oven stands out. A closure designed to share, enjoy and extend the experience around the table.

Casa Rural Arenaria is the perfect shelter for those looking for tranquility and nature, with eight welcoming rooms, each with private bathroom, a living room with fireplace and a library full of documentation about the area. In this accommodation, the gastronomy occupies a prominent place. The stay includes half board, with menus based on local km0 products and traditional recipes that evoke the true flavors of the region. You can enjoy a breakfast and dinner made with the best local ingredients, which connect with the essence of the Jiennese land.