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Dama Juana, which opened in March 2019 in Jaen, is named after the grandmother of chef-owner Juan Aceituno. Sadly she died just two weeks after the restaurant in Jaen’s barrio San Ildefonso opened.

Cutting-edge lighting and an open kitchen characterise chef Javier Jurado’srestaurant in the heart of Jaén. The cuisine is anchored in his native Sierra de Segura, situated to the east of the city

The World Heritage Site of Baeza’s historic quarter is probably one of the least- known in Andalucia, due to less-than-ideal transport links. In a converted 16 th -century Franciscan convent in Jaén city.

Juanjo Mesa’s small restaurant with a bistro ambience is located just a few blocks away from Jaén city’s two other Michelin-star restaurants – a new emerging gastronomic quarter.

This restaurant by chef David Olivas from Ubeda is located near the Parque de la Constitución. Olivas brings a sense of fun to his cuisine, which gives a bold contemporary take on traditional Andalucian dishes, with an added global twist.

Located in the La Rabida area of the city on the south bank of the Odiel river this facility comprises of a very large open air auditorium.

There are two Altira express return trains a day to Madrid Atocha stopping at  Antequera Santa Ana, Cordoba Central, Puertollano, Cuidad Real and two in the other direction to San Roque and Algeciras.  There are also three return medium-distance stopping trains a day for stations to Algeciras in one direction, and Bobadilla to Granada in the other. 

This lively community has been no stranger to through traffic. Initially the valley was the route of the Roman road and later the medieval track. It was the obvious route for the railway, which was opened soon after 1892.

Jimera de Libar station is down just down in valley from the hill village of Jimera de Libar.

This station has an alpine feel with the mountains towering behind it.  It is well-maintained, down to the hanging plant pots.

Heat on high just enough olive oil to cover the bottom of a skillet. Add the tomato sauce and cumin and cook, covered, until the tomato sauce begins to change to a more orangey color.

All children have their preferences, but these usually are successful with even the most discriminating.

Jimera de Líbar is an excellent destination for anyone wishing to enjoy the wonders of rural tourism in Andalucia. This town is one of the white villages in the Ronda mountains (Serranía de Ronda). It is nestled in the Guadiaro Valley right across from the Líbar mountain range and – best of all – it is inside the Sierra de Grazalema Natural Park.

Prepare the white rice: heat the water in a saucepan with a dash of salt and the garlic clove. When it boils, add the rice, stir once, cover, and turn the heat to low. minutes, take a quick peek at the rice:

In the 1890's, Gibraltar's garrison officers wanted to enjoy the campo so a railway was built between Algeciras, Ronda and beyond. Nowadays the train journey makes a lovely day trip through stunning scenery and historic sites, with suitable watering holes en route.

Prepare the artichokes: rip off the outer leaves, until you get to the last several inner leaves that are more tender and a lighter green. Slice off the tops of these leaves and the stem, so what you have remaining is just the innermost part of the artichoke. Cut these into quarters and toss with the lemon juice.

This is really "pescadito frito", but with the coastal southern accent it ends up sounding like "pescaíto" and is now commonly referred to as such. There isn´t really a proper recipe, you just need to take a trip over to the local produce and meat/fish market one morning.

Clean the partridges and tie them with string so they keep their shape. In a cazuela or deep flameproof casserole, brown them slowly in the oil, then remove. Add the onion, garlic, carrot, bay, thyme, parsley, pepper, cloves, paprika, vinegar, wine and salt to the casserole. Bring to a boil and cook 5 minutes.

Place the clams in a saucepan with some salt and just enough water to cover; cook on high just until most have opened. Set aside about ¾ cup of the broth and drain off the rest, and remove the clam from the shells, leaving only some shells intact. Discard any clams that have not opened. Rinse the beans well and set aside.

Find some inspiration here with our selection of Andalucian recipes for main courses. Here are some to get you started:

Put enough olive oil in a skillet to cover the bottom. Add the onion and sauté on med-high until it begins to become transparent