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If you’re looking for a fine-dining experience which also comes with an element of fun, this pleasant and modern bistro-style eatery is able to meet both requirements in a perfectly balanced manner. The first thing to mention is that Úbeda-born chef David Olivas has always been a free spirit when it comes to creating dishes for his guests, a fact clearly evident in his creative-contemporary cooking that showcases his technical ability and personality through the use of the best locally sourced ingredients – the cornerstone of his cuisine is to bring time-honoured flavours into the present day. Options on the à la carte are divided into two sections: “Our Classics…” (featuring BACK’s classic dishes), and “What is changing...”. These are ably supported by an impressive tasting menu entitled Entorno. We particularly enjoyed the “roasted and rested” duck breast featuring two succulent escalopes that have been smoked over apple wood, and served with pickled beets, anchovies and pistachios.
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