Enjoy a high level of cuisine in this restaurant in a small village in the Sierra de Grazalema. This renovated property with a rustic ambience, which has been in business for over 25 years, showcases cuisine that has grown in complexity through dishes that champion traditional cuisine while increasingly finding their inspiration and identity in the local soil. This owes much to its collaboration with small-scale organic food projects (Cultivo Desterrado in Sanlúcar de Barrameda, Extiercol in Cuevas del Becerro etc) that give major prominence to locally grown ingredients such as “Triguero” asparagus and pistachios. The cooking here is concentrated around two superb tasting menus (Celemín and Fanega) that can always be enhanced by dishes that resonate with the family’s culinary “heritage” such as the famous Antoñita’s oxtail stew and the stewed leg of goat with garlic.