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A rustic dining room in a tiny Sierra de Grazalema village, this Michelin-starred restaurant has been around forever but keeps pushing its cooking closer to the local soil, partnering with small organic farms to source ingredients like Triguero asparagus and pistachios. Two tasting menus anchor the experience, though older family recipes, including an oxtail stew that regulars treat as non-negotiable, are always hovering nearby.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Antoñita's oxtail stew
“the famous Antoñita’s oxtail stew and the stewed leg of goat with garlic”
Michelin Guide -
Roasted colinabo
“We loved your roasted Colinabo and rabbit consommé infused with snail spices!”
Michelin Guide -
Rabbit consommé
“We loved your roasted Colinabo and rabbit consommé infused with snail spices!”
Michelin Guide
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