El Aceite

El Aceite — the oil — takes its name with complete sincerity: the restaurant in Úbeda's UNESCO-listed Renaissance historic centre exists as a celebration of Jaén's extraordinary olive oil culture. Jaén province produces approximately 20% of the world's olive oil and is the largest single olive oil producing territory on earth; the Picual variety grown on the rolling hillsides surrounding Úbeda, Baeza, and Jaén city produces oil of distinctive intensity, with peppery, herbaceous, and slightly bitter notes that pair magnificently with the local cuisine. El Aceite structures its menu around this primary ingredient and the surrounding province's other defining products: game from the Sierra de Cazorla natural park (partridge, venison, red-legged hare), seasonal mushrooms from the sierra, and locally grown vegetables. The olive oil tasting menu option — a structured progression through different EVOO varieties and production methods alongside paired dishes — provides one of the most educational food experiences available in the province. Andrajos, the traditional Jaén pasta stew made from unleavened flatbread torn into rough pieces and cooked in a broth with salt cod or rabbit, represents the most ancient stratum of the local cooking. The dining room is set in one of Úbeda's beautiful 16th-century stone buildings, with high ceilings and stonework that complement the UNESCO character of the surroundings. Úbeda's Renaissance heritage and El Aceite's cuisine together make a compelling combined visit.