Restaurant Macorina
Its seasonal letter is made with mime and the greatest respect for the product, with succulent odors and exciting flavors, presented in carefully cared dishes. The union between tradition, renewal and high gastronomy.
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.