The Story
At Finca El Encinarejo, food is closely connected to the landscape that surrounds us.
Set within a 1,000-hectare wilderness reserve in the Sierra de Andújar, our approach to dining is rooted in a simple belief: exceptional ingredients need very little improvement. Rather than importing produce from afar or creating overly complicated menus, we focus on local ingredients, seasonal produce, and traditional recipes that reflect Andalucía and the people who call it home.
One of the owners, Jess, firmly believes that everyone should drink champagne in the veld at least once in their life, and that one of the best ways to connect with a place is through its food. To taste something grown, harvested, or produced from the very landscape around you creates a connection that goes far beyond simply eating a meal.
Whether it is honey produced on the finca, vegetables from the garden, local olive oil, or venison sourced from the reserve, every meal tells part of the story of this place.
The result is a dining experience that feels authentic to the finca itself. Meals are shaped by the seasons, inspired by the surrounding countryside, and designed to bring people together around the table after a day spent exploring the reserve, photographing wildlife, or simply enjoying the peace of nature.
WHAT WE GROW
The Garden
The Finca
We also serve our own km-zero venison sourced from the reserve, allowing guests to enjoy a truly local food experience connected to the landscape around them.
The Region
Miriam — the chef and kitchen
Miriam has been part of the Finca El Encinarejo family for many years and is at the heart of the dining experience.
Passionate about food and hospitality, Miriam believes that some of life’s best moments are shared around a table. Nothing makes her happier than seeing guests clear their plates, ask for a second helping, or request one of her recipes before they leave.
Her cooking reflects the story of the finca itself. Drawing on traditional Andalusian cuisine, her South American roots, and South African family recipes that have become part of life at Finca El Encinarejo, she creates menus that are both comforting and full of character.
Rather than following a fixed menu, Miriam adapts her cooking to the seasons, the ingredients available, and the preferences of each group. Before arrival, guests are invited to share their likes, dislikes, dietary requirements, and favourite foods, allowing each stay to have a menu tailored specifically to them.
Whether preparing a picnic for a wildlife safari, a leisurely lunch on the veranda, or a fire-cooked dinner beneath the stars in the African-style boma, Miriam approaches every meal with the same philosophy: generous hospitality, quality ingredients, and food made to be enjoyed together.
One thing is certain, no guest has ever left hungry.
AVAILABILITY BY SEASON
High Season Dining
Our culinary experience is available throughout our all-inclusive season, which runs from August to mid-May. During this time, guests enjoy meals prepared by Miriam, daily hospitality, packed picnics for wildlife safaris, and the full food and beverage experience that forms such an important part of life at Finca El Encinarejo.
Summer Self-Catering
During our summer self-catering season, which runs from mid-May to the end of July, guests have access to a fully equipped kitchen and the freedom to dine entirely at their own pace. For those wishing to explore the local area, we are also delighted to share our favourite restaurants, tapas bars, and dining recommendations throughout the Sierra de Andújar and surrounding region.