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ROUTES
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Route 9
RETURN TO
Route 9
Último Refugio
del Lince Ibérico
Andújar,
Iberian Lynx Land
Historic centre declarated of cultural interest
Traditional cuisine
Restaurants NATURAL PARK and Access
RETURN TO
Eat / Sleep
Restaurants Access to Natural Park
Restaurant
El Parral
Ctra. JA6177 Santuario, km 2
953 505 127 / 609 592 776 / 953 50 48 62
Julián Jiménez Rodríguez
Capacity for 120 persons.
SCHEDULE
Tuesday - Sunday: from 11.00 h. to aprox 00.00. Monday closed.
RECOMMENDATIONS
Weddings, christening and communions. Attention to menu for groups. Grilled leg of calf and bull tail.
Restaurant
El Tropezón
Ctra. JA6177 Santuario, km 3
953 50 69 21 / 667 71 71 90 / 953 50 75 39
Manuel Pulido Gordo
Two salons. Capacity for 80 - 40 persons.
SCHEDULE
Every day from 9.00 to 0.00/1.00 h.
RECOMMENDATIONS
Small events: communions, family reunions, company meetings, christening or small weddings). Grilled specialties: Suckling pig, grilled lamb, grilled sea bass or sea bream.
Restaurant
Los Pinos
Ctra. JA6177 Santuario, km 14
953 54 90 23 / 619 01 33 68 / 953 54 90 79
Luís Ramón Barrios Cáceres
Rosario Cáceres Expósito
Capacity for 160 persons.
SCHEDULE
8.00 - 00.30 h.
RECOMMENDATIONS
Small events - by reservation. Bush meat, fallow deer escalopes, partridge pate and bush rabbit.
Restaurant rural inn
La Cadena
Ctra. De la Cadena, Km 2,5
953 041 000 / 695 923 074
José Mª Díaz Fernández
mesonrurallacadena@hotmail.com
Capacity for 100 persons.
SCHEDULE
Winter: Monday - Friday 12.00 - 19.00 h. Saturday - Sunday 20.00 - 0.00 h.
Summer: 12.00 - 17.00 h / 20.00 - 00.00 h. Monday and Sunday closed.
RECOMMENDATIONS
Weddings, christening and communions. Attention to menu for groups. Clams and fallow deer escalopes.
Restaurant
Paraje San Ginés
Ctra. De la Cadena Km. 11,5
657 80 39 44 / 676 56 09 66
Guillermo Delgado Sánchez
Capacity for 160 persons.
SCHEDULE
Summer: 13.00 - 16.00 / 19.00 - 21.30 h.
Winter: 13.00 / 16.00 h. Need reservation.
RECOMMENDATIONS
Bush meat with seasoned herbs dressing, deer fillets with caramelized onion, Pedro Ximenez (sweet vine), natural orange juice and the chef's secret and house croquettes with Parmesan cheese and ham.
Restaurant
Sierra Luna
Ctra. (JV-5011) de la Alcaparrosa Km 6,3 Alhamar 42.
953 04 10 09 / 620 45 49 35
Juan Luis Sánchez Medina
Capacity for 30 persons.
Open only for hosted clients.
RECOMMENDATIONS
Bush meat, artichokes with clams, partridge pate, free-range omelette and homemade croquettes.
Restaurants Sanctuary of Virgen de la Cabeza
Restaurant
Hospedería Santuario**
Santuario Virgen de la Cabeza s/n
953 54 91 13 / 662 02 93 98
Padre Pascual Villegas
hospederiasantuarioandujar@gmail.com
Capacity for 60 persons.
SCHEDULE
Summer. Monday - Sunday: 14.00 -16.00 / 20.30 - 22.30 h. Until 22.00 h. in winter.
RECOMMENDATIONS
Weddings, christening and communions. Wild boar tenderloin, oxtail, deer sirloin steak, Provencal sausage, partridge pate, bush meat, and partridge salad.
Restaurant
El Buen Gusto I
Santuario Virgen de la Cabeza s/n
953 54 91 13 / 662 02 93 98
Padre Pascual Villegas
hospederiasantuarioandujar@gmail.com
Capacity for 60 persons.
SCHEDULE
Summer. Monday - Sunday: 14.00 -16.00 / 20.30 - 22.30 h. Until 22.00 h. in winter.
RECOMMENDATIONS
Weddings, christening and communions. Wild boar tenderloin, oxtail, deer sirloin steak, Provencal sausage, partridge pate, bush meat, and partridge salad.
Restaurant
Bar Cafetería La Panadería
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Santuario Virgen de la Cabeza s/n
953 54 91 13 / 662 02 93 98
Padre Pascual Villegas
hospederiasantuarioandujar@gmail.com
Capacity for 60 persons.
SCHEDULE
Summer. Monday - Sunday: 14.00 -16.00 / 20.30 - 22.30 h. Until 22.00 h. in winter.
RECOMMENDATIONS
Weddings, christening and communions. Wild boar tenderloin, oxtail, deer sirloin steak, Provencal sausage, partridge pate, bush meat, and partridge salad.
Restaurant
La Mirada
Santuario Virgen de la Cabeza s/n
953 54 91 11 / 669 93 43 89 / 953 12 23 41
José García Martínez
Capacity for 120 persons.
SCHEDULE
Friday - Sunday: 13.30 - 16.00 h.
RECOMMENDATIONS
Weddings, chritening and communions. Calf leg, feather scallops, and cheek in sauce.
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