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.

Faralá is located below the Alhambra, Granda’s magnificent hilltop palace. The restaurant is led by chef Cristina Jiménez, a welcome female protagonist  among the male-majority gastronomic scene in both Andalucia and Spain in general. Jimenez states that her restaurant encapsulates the magic and charm of her city forged over centuries, rooted to the land of blood and flamenco.

Close to the Mercado de Atarazanas, Palodú – the name means liquorice root, a popular childhood sweet and natural remedy - is helmed by chefs Cristina Cánovas and Diego Aguilar, with Cristina’s sister Ana as sommelier. Their previous experience embraces Tragabuches and Tickets. They call their way of working “cocina dual”, whereby both chefs have equal footing.

Mare is located in the heart of Cádiz city - Plaza Candelaria, in the Barrio del Populo. The chef is Juan Viu, from Barbate

Ochando restaurant is located in the village of Los Rosales (within Tocina's municipal district, Sevilla province), 43 km north east of Seville city.

ReComiendo is located in Córdoba, to the north of the historic centre in Barrio Mirabueno. The chef, Periko Ortega, worked at Mugaritz and Tragabuches among others, as well as being chef at Hotel Palacio del Bailio in Cordoba and also at Choco (LINK). He opened ReComiendo in 2014.

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.

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

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.

Pedro Aguilera is the chef of Michelin-starred Mesón Sabor Andaluz restaurant in the small white village of Alcalá del Valle in the Sierra de Grazalema.

Blossom, led by Argentinian chef Emi Schobert, started out as a bistro but has developed into a restaurant offering sophisticated modern fusion cuisine, with beautifully presented dishes

Cañabota Michelin one-star restaurant is located just outside the historic centre of Seville and offers delightful, innovative gastronomic dishes created by chef Julio Fernández Quintero. The restaurant itself seats 28 diners at a time, but can accomodate up to 55 for group bookings and special events planned in advance.

Kaleja one-star Michelin restaurant in Málaga named after the Sephardic (Ibero-Jewish) word for an alley, referring to its location in Malaga’s Jewish barrio, this restaurant is focused on the wood-fired grill.

In the heart of Cádiz old city, Codigo de Barra is a small Michelin one-Star restaurant owned by Dutch chef Leon Griffioen and his wife Paqui Marquez.

The Bib Gourmand recognition is given to the best value-for-money restaurants – offering a three-course meal at a reasonable price.

At this tiny Japanese Michelin one-star restaurant in Marbella, a maximum of 12 diners can have a nine or ten-course meal, including mushimono and nimono (steamed and simmered dishes), shirumono (soup), niguiri sushi (rice topped with raw fish), and dessert.

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.

Israel Ramos is a native of San Telmo district in Jerez, and learned his culinary skills and taste for avant-garde Andalucian cuisine at La Alquería, Hacienda Benazuza near Seville (an outpost of Ferran Adriá’s legendary El Bulli) and Tragabuches in Ronda (where super-chef Dani Garcia won his first Michelin star) .

José Carlos Garcia Michelin one-star restaurant located in the port of Malaga city, with a contemporary design and a stunning terrace, this eponymous restaurant offers stunning dishes such as hake with beetroot and caviar gazpachuelo. The cuisine on offer represents the gastronomic culture of this region of Andalusia, with quality ingredients being selected and brought from both the vast in land area of Malaga as well as its magnificent seafronts.

Sollo restaurant is in the Higueron Hotel in the Higueron district of Fuengirola. Sollo's head chef Diego Gallegos specialises in sturgeon, caviar and river fish and subsequently bears the name "The Caviar Chef". The restaurant has a special menu which changes seasonally. Even before the ordering of food begins you are invited to taste the different caviar on offer, either to experience the unique flavours.