Cibus

A 16th-century stone cellar in the heart of Úbeda, hiding a tightly run contemporary Spanish restaurant with an open kitchen and no à la carte in sight. The kitchen works through two plant-based tasting menus that rotate with the seasons, and Jaén olive oil threads through nearly everything. It's the kind of place that takes itself seriously without announcing it constantly, which, in a town this pretty, is a reasonable choice.