Jaén, a five-star gastronomic destination

The high kitchen takes root in our land. The province of Jaén is a tourist destination full of possibilities for the visitor, to its inexhaustible monumental and nature offer is added a value that makes a difference with regard to other possible destinations of the South: its gastronomy. By the end of 2023 they were granted three new Michelin Stars in the province, adding a total of five, an outstanding and enviable figure at the national level that reflects the good matter that abounds in our land and the creativity and courage of its chefs.

The Malak Restaurant, Radis Restaurant (both in the capital) and Vandelvira Restaurant (in Baeza) have been the three new establishments that have obtained this precious recognition, adding to the Bagá (Gastronomical Space) and Lady Juana Restaurant also in the capital, they already had their own star. The chefs Juanjo Mesa, Javier Jurado, Juan Carlos García, Pedro Sánchez and Juan Aeituno have thus become great ambassadors to position Jaén as the best gastronomic destination in the Southand in an incentive to taste the flavors of our land.

5 teachers who cook from the heart

Pedro Sánchez is a master of theextreme combinationsof ingredients and a chef who has positioned his restaurant Bagá in the national gastronomic elite. Sánchez's kitchen is characterized by launching aextraordinary look on the ordinary. Formed mainly in theLa Laguna Hotel Schoolde Baeza, in his family there are no professional cooks and no contact with the hotel. One of the most remarkable aspects of the chef is his ability for creativity and innovation.

Juan Aeituno, chef of the restaurant Lady Juana, stands out for his ability to transform traditional jienian flavors into high gastronomy, and turn family flavors into a tasting menu of high flights. Yours is a sincere and rooted cuisine, which drinks from a past in which her paternal grandmother played an essential role inculcating love for the kitchen.

About the kitchen of the jiennense chef Javier Jurado it is said to be a journey through the landscapes that have accompanied him throughout his childhood. The word 'Malak', which gives name to your restaurant, comes from Arabic and means "Angel," a clear tribute to the restaurant of their grandparents "Los Angeles" in which he learned the secrets of family cuisine. Malak offers a varied letter that fuses the best of the following kitchen with copyright.

Juanjo Mesamon the other hand, he was also cured in a family restaurant: La Alcuza de Pegalajar. He is a passionate chef with a brave and entrepreneurial character, with a talent attached to the earth and a kitchen that is nourished from the past but also expresses the present. The restaurant takes its name from Radis, 'radish' in French, a wink to his mother's nickname in Pegalajar, 'la Rabanita'.

Juan Carlos Garcíafrom the Vandelvira restaurant, offers a bold bet on the high cuisine rooted in the traditional flavors and recipes of the province. With an extensive training and experience that has led you to the main gastronomic schools in the country and to some of the most outstanding restaurants in Spain, this Baezan chef offers us the opportunity to understand what it means "cooking from the heart".

Sabores' made in Jaén

The gastronomy of the province seduces for the talent and creativity that abounds in it, but also for the quality of its products. Extra virgin olive oil is one of the ingredients that can never be missed in a chef's kitchen and in the province we are lucky to have all kinds of AOVES and flavors to delight the most demanding of the palates.

Jaén Selection is, in this sense, a brand created by the Provincial Council of Jaén that each year recognizes the eight best oils of the harvest made in the province. A way to support family companies, cooperatives, companies and associations that make extra quality virgin olive oils, and also a form of to value the one that is no doubt the star product of the Jiennese lands. Over time this brand has become a high-quality label within the gastronomic sector, and the Jaén Selección are not missing in the main kitchens of the province.

Also, the mark Degusta Jaén is another strategic project of the Provincial Council to promote the quality and recognition, at national and European level, of the agro-food products of the province. This brand thus includes oils, sausages, meats, meats, sweets, cheeses, drinks, restaurants and other services that They are committed to quality and local production. And it is also a reference for visitors who want to take a little of Jaén's gift, as well as for all kinds of restaurants.

OleotourJaén: Gastronomy and oleoturistic experience

The Jiennense province also has a unique offer of restaurants and rural accommodation that complement its gastronomic proposal with experiences and activities to know the tradition and history behind the processes of olive cultivation, and of the production and dissemination of olive oil. At this point the network OleotourJaén offers a map of experiences and places to dive into our gastronomic paradise in a different wayand approach our traditions with the five senses.

Visits to almazaras, tasting and tasting, landscapes marked by the olive tree, millennial and centenary olive trees, natural routes or SPA experiences with AOVE are some of the possibilities offered by oleoturism. A varied and rich form of flavors for tourism on our land. OleotourJaén thus includes information about accommodation, specialized restaurants, museums, almazaras and companies in which to enjoy these experiences.

All these initiatives and many more add up and help to make Jaén one of the most quoted gastronomic destinations in the South, and a powerful focus on tourism.