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Our restaurant, seating 80, offers traditional and regional dishes.
We also have an a la carte restaurant "Los Templarios" seating up to 30 people. The mountains of Cazorla have a rich culinary tradition which includes Andrajos (highland soup), Gachamiga (olive oil and flour balls), lomo de Orza (a tomato based ratatouille with pork loin), Rin-ran (a tomato, potato and cod puree), wild boar sausages, venison sausages, venison cutlets and stew, Cazorlan trout and highland eggs. The areas around Torreperojil and Bailén produce the best red wine in the whole of Andalucia. Tapas are a collection of local dishes in miniature and there are many bars in and around Cazorla and La Iruela where you can enjoy these delicious morsals. |
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