José Carlos García unveils at Jara a freer, more expressive style of cooking, where Andalusian produce takes center stage through bold, contemporary flavors.

From Josper-grilled leeks and aubergine to creamy rice dishes and the finest fish from our coast, the menu invites guests to share, explore, and discover. Highlights include a delicate prawn tartare with tender almond soup and a refreshing Andalusian gazpacho made with organic tomato, cucumber, basil, and smoked sardine.

Each dish reflects a balance between technique and spontaneity, creating a vibrant, authentic, and convivial dining experience.