It's hard not to notice the surrounding agricultural lands as you approach Antequera, and this fascinating little hotel-restaurant combo is where you get to taste what they produce. Slavishly true to traditional dishes, it plugs little-known Antequeran specialities such as gazpacho made with green asparagus or porra with oranges, plus meat dishes that include lomo de orza (preserved pork loin).
The adjacent tapas bar serves unusual light bites such as snails in a spicy almond sauce or olla de castañas (a stew of chestnuts, pork and chickpeas). There are plenty of dessert choices as well.
The restaurant also organises food theme nights with intriguing titles like 'food in the time of Cervantes'.