Vandelvira

If you’re visiting Baeza’s marvellous historic quarter, a Renaissance jewel that has been declared a World Heritage Site, eating in this restaurant will add an extra-special touch to the experience. Vandelvira occupies part of a 16C monastery with comfortable dining rooms and beautiful covered cloisters where guests can nowadays enjoy a glass of manzanilla sherry. The focus of young owner-chef Juan Carlos García is on a single tasting menu of creative cuisine, with a preference for humble ingredients from his own vegetable garden or the region, whichhe transforms into haute-cuisine dishes that showcase finesse, flavour and an extraordinary level of presentation. One dish that particularly appealed to us was the squid and Iberian ham, accompanied by a concentrated Iberian ham dashi broth and a delicious squid tartare.

Historical Significance

• Vandelvira is located in a 16th-century Renaissance convent designed by the architect Andrés del Vandelvira, adding a rich historical context to the dining experience.

Family Legacy

• Chef Juan Carlos García returned to his hometown of Baeza in 2020 to reopen Vandelvira, inspired by the culinary passion instilled in him by his parents, emphasizing a deep connection to family and tradition.

High Ratings and Recognition

• The restaurant boasts an impressive rating of 9.8/10 on TheFork, highlighting its exceptional food, service, and atmosphere, and has earned a Michelin star for its high-quality cooking.

Signature Ingredients

• Alcaucil (Artichoke): This ingredient is celebrated for its unique flavor and is often featured in dishes like artichoke water, showcasing the restaurant's commitment to local produce and Mediterranean cuisine.
• Iberian Ham: A staple of Spanish gastronomy, this high-quality cured ham is used in various dishes, including squid and Iberian ham, highlighting the rich culinary traditions of the region.
• Licorice: Used in innovative ways, such as in the beurre blanc sauce for aubergine and paired with shrimp, licorice adds a distinctive flavor profile that sets the restaurant's dishes apart.
• Mojama (Salted Tuna): This traditional ingredient is often paired with almonds, offering a unique taste that reflects the local culinary heritage.
• Cacao: Featured in desserts like the cacao éclair, cacao is used to create a rich and indulgent experience, showcasing the restaurant's focus on high-quality ingredients and creative presentations.

Tasting Menus

• Tasting Menu: €87 (VAT included, drinks not included)
• Tasting Menu Puerta: €79