This charming town offers original gastronomic attractions related to the Roman culture and local oil. Of special mention: The eco museum of the river Caicena with its Oil’s Room, where a complete tour is realized by the culture of the olive grove, and the gastronomic Roman days, where it will be possible to taste the Roman kitchen using dishes taken from Marco Gavius Apicius’s recipe book of 1st century, and be entertained by theatrical representations of the epoch.



The gastronomy of Benamejí stands out for its winter pottage, gazpacho, pork derivatives (particularly chorizo cooked in wine), as well as small birds and remojón, made from oranges, cod and hardboiled egg. It is a land of good melons which are often sold at the roadside.



As is typical in this region, the derivatives of the pork obtained from the ritual of the slaughter, are very valued, as well as the olive oil.

We will not be able to leave the town without tasting, in any of its numerous restaurants and inns, the olives in “egabrense” style, as well as the cakes (pestiños, roscos de vino, bizcolates) decorated and sold in the Agustinas convent.

The gastronomy of Cabra contains several vestiges from the era of al-Andalus, including the wide and varied use of almonds (alfajores, hojaldres, etc.), artichoke, aubergines and oranges, without forgetting the liquid gold of the Romans, olive oil, which now bears the denominación de origen of Baena, a distinction of quality and mark of origin.



As a result of the various cultures that settled in Carcabuey throughout its history, the town has a rich and varied gastronomy, based mainly on farmed produce and products derived from pig slaughters, and its pastries where you can find delicious “roscos de vino” and “rosquestas de huevo”



The stew of beans known as “cocina”, “el apagaillo”, stewed tomatoes and the gazpacho are just some of the typical dishes of the mencian cuisine. The wine, pastries and goat cheeses possess recognized reputation and tradition in this beautiful town located between the “Sierras Subbeticas” and the “Campiña Cordobesa”.



As well as Rosoli, the traditional local drink enhanced with dry anise, coffee and lemon grass. Rosoli can be drunk to conclude a pleasant meal whose main dish would be a stew of potatoes (cooked with pork ribs, chunks of beef, peppers, onion and tomato). The town also specialises in a variety of mouth-watering sweet dishes, with names such as flores de leche (milk flowers), pastelitos de gloria (glory cakes), citron pasties, flan or creme caramel with biscuits, and home-made magdalenas (cupcakes), and the typical oil cakes, sweet rings, rice pudding, wine doughnuts and various types of gachas or porridge made from flour. hornazos de San Marcos (a bread-based sweet) and rosquitas de San Blas (ringed fritters).

fuente tojar


The land of the Dancers offers to the traveller exquisite products derived from pork and high quality olive oils protected by D.O. Priego de Cordoba. In the second week of August you can enjoy a weekend organized by the Association Gastronomic Friends of the Caper, where you can drink (beer or wine) without restraint for a small price, accompanied by a typical and delicious dish of the cuisine of the town.

“El relleno de carnaval” (Carnival sausage) or the “sobrehusa” soup are just some of the delicious dishes of Fuente Tojar.



Many local dishes are based on local pork products prepared using traditional methods during the slaughter season (November and December) as “mohejuelas”: stew made from viscera and pork brain. Carnival time features “relleno”, a kind of sausage made with egg, breadcrumbs, pieces of ham and turkey breast. Other dishes include orange and cod “salmorejo”, and “porra”. Desserts include “huevos volaos” (made with eggs, milk, macaroons and cinnamon).

Holy Week sees treats such as “pestiños” and “huesos de santo” or saints’ fingers.



Within the gastronomy of Lucena, there are “roñas de habicholones”(green beans), a cauliflower and peppers salad, tomatoes filled with rice, “charco” omelette and chopped oranges as popular dishes. Not forgetting the sweets, nougat and candied fruits from Primitivo Pico, the stuffed pastries, the “mostachones”, the muffins and “pestiños” which occupy an important place in the kitchen of the “Subbetica” furniture city.

Fine wines Montilla-Moriles water accompany all meals and snacks in the inns, bars and restaurants. In addition, Lucena has an original and complete tapas route that will allow you to taste the local cuisine.



Luque has one of the most interesting and attractive cuisines of the region for the traveller. As is natural in the “Subbetica”, the oil, protected by D.O. of Baena is found in almost all the local cuisine.

The typical drink from Luque is “Resol”, made from anise, coffee and cinnamon.

“Roscos, piñonates, cachorreras…” are just some of the examples of the traditional cuisine of this beautiful town.



The influence of the nearby plains of Antequera is clear in the dish known as “porra crúa”, which is similar to the salmorejo of Córdoba. Other traditional dishes include fried tomatoes and “cocido”, and some excellent “morcilla de cebolla” (blood sausage with onion). Sweet dishes include “borrachuelos, tortillas navideñas, flores” and “rosquillos”.



As in the rest of the towns of the “Subbetica”, the gastronomy is centered on the derivatives of pork, oil and sweets, among which, the star is the “turrolate” (cylinder of pure chocolate tender or with almonds of great flavor and aroma).

Popular dishes that can be sampled in restaurants are stuffed artichokes, carnival stuffing or the garlic goat “pastor”.



Rute, is possibly, the municipality with the most gastronomic tradition of the “Subbetica” Region; this is confirmed by the numerous family businesses dedicated to food.

In addition to the oil and pork products, the offer of the cuisine from Rute is completed with its famous aniseed and liqueurs and its Christmas sweets, from which the traveller can taste and know everything related to the ham, “mantecados” (Christmas cakes), nougat and marzipan and anise museums.

The traditional cuisine of Rute is completed with pork rinds, snail stews, “cat” soup or partridge stew.



Zuheros offers varied and appetising local cuisine. Typical dishes such as Cachorreñas (A soup made with paprika and orange), chivo en salsa (Goat in Sauce), or “Mojetes” (Salad with cooked tomato, tuna and hard boiled eggs) are the perfect accompaniment for a holiday-maker who is looking for tradition, history and relaxation; or passionate sights in the picturesque and fascinating town of white houses. Its famous cheeses, from both goats and cows, and their local sweets, such as cuajado (ewe’s milk often served with honey and walnuts), los pestiños (pastries deep fried in olive oil and glazed with honey) or roscos de vino (doughnut pastries made with wine and sugar), complete the ample Spanish gastronomy.