Jaen is a large city in the Spanish region of Andalucia. The city of Jaen is located in a fertile area, at a height of 574 (1883 feet) meters above sea level and is dominated by the Santa Catalina Castle, from which all the city can be made out.
Jaen does no have its own airport, the nearest is in Granada, which is located 17 kilometers (10.5 mi) away from Granada. Therefore, the total distance from Jaen is 105 km (65 mi). You can easily arrive there by bus, taxi or your own vehicle.
Renfe offers different services from and to Cordoba, Seville, Cadiz, Madrid, Linares and Baeza with inexpensive fare trains or in the high speed AVE trains. Tel: 953 270 202, Plaza de las Culturas.
From Madrid, take the highway N-IV to Bailén (291 km - 180 mi). Once in Bailén, leave it and take the N-323 (Bailén-Granada highway) to Jaén (42 km - 26 mi).
From Granada, take the N-323, Bailén-Granada highway (93 km- 58 mi).
From Córdoba, take the N-IV (30 km - 19 mi). Leave it and take the N-324 to El Carpio, Bujalance, Porcuna, Torredonjimeno and Jaén. (80 km - 50 mi).
From Albacete, take the road N-322 to Úbeda (208 km - 129 mi), and then the N-321 from Úbeda to Jaén (59 km - 37 mi).
It is not complicated to move within Jaen. To visit the old part of the city, it is advisable to walk. If another way is preferred, tourists can move around the city by taxi. As regards bus journeys, there are around 18 lines very well connected, with departs every 15 - 60 minutes. The main points they connect are Centre- Polígono de Olivares, Cerro Molina, La Glorieta, University, “La Loma” Shopping Centre, Tiro Nacional, Cementery, Polígono del Valle, San Felipe, Alcantarilla, Fuentezuelas, Azahar, Puente Jontoya, Peñamefecit, Magdalena, Azahar. As regards the train, it is only used for intercity trips.
Due to its rural tradition and to its condition as interior land the leader of the Jaen cuisine is the meat, whether game, poultry, pork or lamb. They can be baked or fried, in which the garlic as well as the herbs and spices aromas from the olive groves and the mountainous regions of the province are always present. Also the thick soups are typical and tasty. Among them, the “andrajos”, the “gachas” (porridge) or the “migas” made of bread or flour stand out.
Although it is not a coastline province, the fish also appears in the provincial cookbook. The trout, which abounds in its rivers, is the protagonist in several highland recipes. Also the salted fishes, as the cod or the herring/sardine. However, vegetables, abundant and of great quality, also contribute with dishes of delicious taste: asparagus, salads, among which the “pipirrana” and the partridge salad stand out.
The pastries and desserts should never be forgotten: molasses, toffee-like sweets, sorbets, puff pastries, pastry cakes, doughnuts or sweet porridges. A must-meal: the “tapa”, a custom that besides providing nice leisure time is an excuse to offer succulent and original dishes.