Restaurant of the Parador de Jaén
+34 953230000
The cuisine of the garden and of olive oil
The traditional gastronomy from Jaén that the Parador de Jaén boasts is heir to the Andalusian tradition and is reminiscent of the sheperds’ cuisine. Its main ingredients come from the orchards and fields of the province with the omnipresence of the best extra virgin olive oil. Spoon dishes and game meat recipes are common, and its Moorish-influenced confectionery is particularly noteworthy.
stately cuisine with Andalusian roots
In the monumental dining hall with large stone pointed arches, wooden ceilings and spectacular chandeliers you will enjoy, like a feudal lord, typical local specialities such as gazpacho (tomato soup), ajo blanco (garlic soup) or pipirrana (salad with tomatoes, onion and peppers). Do not miss out on game meat recipes such as partridge terrine, wild boar stew or Baños-style deer. Nuts or extra virgin olive oil are the basis of exquisite convent sweets, puff pastries and sponge cakes.
Type of kitchen
Traditional from Jaén
Specialties
Pipirrana, hake in Mozarabic sauce, partridge pâté, Jaén style spinach with egg.
Opening Hours
A historical viewpoint over the capital of olive oil
The Parador de Jaén stands next to the archaeological complex on the hill of Santa Catalina, the origins of which go back to the Phoenicians and where the remains of a large 8th c. Moorish castle can be seen.
The castle’s strategic location has always made it important as a defensive outpost. During the Peninsular War it was used as a bulwark for Napoleon’s troops, which provoked the interest of a later French leader, Charles de Gaulle, who came to the castle in 1970 to study documentation on the war.
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