The charming originality here starts with the design – three rooms with railway themes (the main dining room being the deluxe carriage). Seasonally inspired fusion dishes, such as wild boar in red-wine sauce, or octopus with garlic chips and paprika, share the menu with traditional Úbeda recipes like andrajos (a stew of meat and/or fish with tomatoes, peppers and spices).
Other whimsical touches include La Estación's ever-popular anchovy appetiser, served with a 'false olive' of cheese. Every dish is made with a different olive oil, and food presentation is a true art form here. Service is welcoming and attentive.
