Rooms in this small, unpretentious hotel are simple and comfortable. The restaurant's ($$-$$$) proprietor is a champion of Andalusian food, and the chef has revived such regional specialties as alcachofas Luisa (braised artichokes), ensalada de perdiz (partridge salad), and cordero con habas (lamb and broad beans); desserts are based on old Moorish recipes. The hotel is next to a gas station on the edge of town, toward Úbeda. Pros: Fine in-house dining, friendly family staff. Cons: On the main road into town, undistinguished modern building.
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