Yes, you come to Úbeda for the history, but trust me, you will come back for the food.

Make sure you hit these spots to eat on your visit:

Restaurante del Hotel Palacio de Úbeda - Calle Juan Pasquau, 4, 23400

ENTRANCE TO THE RESTAURANT (LOCATED IN THE 5-STAR HOTEL PALACIO DE UBEDA)

ENTRANCE TO THE RESTAURANT (LOCATED IN THE 5-STAR HOTEL PALACIO DE UBEDA)

OLIVESOLIVESOLIVES

OLIVESOLIVESOLIVES

A SELECTION OF THE BEST LOCAL OLIVE OILS 

A SELECTION OF THE BEST LOCAL OLIVE OILS 

THAT MANCHEGO THO

THAT MANCHEGO THO

QUAIL LIVER MOUSSE WITH WALNUTS AND APPLE

QUAIL LIVER MOUSSE WITH WALNUTS AND APPLE

JAMON CROQUETA

JAMON CROQUETA

SEPIA + SQUID CROQUETA

SEPIA + SQUID CROQUETA

MORE CURED MEATS? YES.

MORE CURED MEATS? YES.

BACALAO WITH CAVIAR

BACALAO WITH CAVIAR

SWEET ENDINGS  

SWEET ENDINGS  

Cantina La Estación - Cuesta Rodadera, 1, 23400

CANTINA LA ESTACION

CANTINA LA ESTACION

My favorite meal of the entire trip was here - at Cantina La Estación. The food was not only inventive but equally, if not even more, delicious than the concept/plating (and as we all know, innovative food does not always mean delicious food). The restaurant's design is inspired by a vintage train station and the kitchen consists of a team of young, fearless chefs.

THE FRONT BAR. ONE MORE BEFORE DINNER? 

THE FRONT BAR. ONE MORE BEFORE DINNER? 

THE BACK DINING AREA DESIGNED LIKE AN OLD SCHOOL TRAIN

THE BACK DINING AREA DESIGNED LIKE AN OLD SCHOOL TRAIN

LOLLIPOP THAT'S ACTUALLY FOIE GRAS, TRUFFLE THAT'S PATE, AN OLIVE THAT'S CHEESE, AND CURED DUCK DISGUISED AS AN ANCHOVY 

LOLLIPOP THAT'S ACTUALLY FOIE GRAS, TRUFFLE THAT'S PATE, AN OLIVE THAT'S CHEESE, AND CURED DUCK DISGUISED AS AN ANCHOVY 

STEAK TARTARE WITH CHERRY EVERYTHING (SPONGE, CRUMBLE, CHIP, CREAM)

STEAK TARTARE WITH CHERRY EVERYTHING (SPONGE, CRUMBLE, CHIP, CREAM)

HORROR SQUID WITH OLIVE OIL SPONGE AND CREAM

HORROR SQUID WITH OLIVE OIL SPONGE AND CREAM

SALMONETTE (RED MULLET) WITH SEPIA QUINOA

SALMONETTE (RED MULLET) WITH SEPIA QUINOA

SPECIAL TABLE CLOTHS WERE LAID OUT AND THEN A JACKSON POLLOCK DESSERT CREATION ENSUED (VIDEO BELOW)

SPECIAL TABLE CLOTHS WERE LAID OUT AND THEN A JACKSON POLLOCK DESSERT CREATION ENSUED (VIDEO BELOW)

Restaurante Zeitúm - Corredera San Fernando, 32, 23400

Zeitúm was probably the buzziest restaurant I tried on this trip - headed by Chef Anselmo Juarez, word on the street is that Zeitúm might be the first restaurant in the Jaen region to be awarded a Michelin star.

BACALAO (COD)

BACALAO (COD)

MAYBE I WAS IN MEAT OVERLAD BUT THIS WAS MY FAVE DISH OF THE NIGHT - STRAWBERRY AND OLIVE OIL ICE CREAM WITH A BLOCK OF HEAVENLY CREAM

MAYBE I WAS IN MEAT OVERLAD BUT THIS WAS MY FAVE DISH OF THE NIGHT - STRAWBERRY AND OLIVE OIL ICE CREAM WITH A BLOCK OF HEAVENLY CREAM

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