"the cinnamon restaurant in branches of the linares is one of the most recommended places to enjoy the gastronomy of the olive oil of jaen. his chef, juan carlos trujillo teruel, has recovered the traditional Andalusian recipe to which he applies the most modern cooking techniques, resulting in a letter of the most avant-garde. In his letter you will find the most characteristic seasonal products of Andalucía: mushrooms and hunting meats of saw brown, Iberian pig of huelva, vegetables of the vega granadina, cheeses of round, fish and seafood of the coast. all this straightened with the best selection of jaen oils. I recommend that you advise and try your tasting menu. among the dishes I tried, I loved: -foie micuit with veil of red fruits, compota of orejones and lemon counted, with selection of aove. -sashimi iberian orchard, with mahonesa of aove to curry and asadillo. - Spectacular Iberian rice! The establishment has two plants: the lower one is a bar-to-take some tapas and a beak informally; the upper one is a more formal dining room, where to taste a good meal or dinner. It is convenient to book, as it is small. cinnamon in branch is recommended by the guide repsol, and the guide michelín category bib gourmand , and has been nominated restaurant revelation in madrid fusion 2013."
