You know those times when you step inside a restaurant for the very first time, glance around at the décor, take a peek at the menu, and then realise -thrillingly - that you’ve just made a really, really good decision…….? People who stay with us us report not infrequently that well, a place like this just has no natural right to be here, perched as it is in the middle of nowhere, clinging to the hillside, but inside all cosy warm tiles, soft lights and serious food.
So make yourself at home in a dining room where the very best of Andalucian food is cooked by Soledad and Conchi, with whom we have worked for so many years. It has been a pleasure to exchange recipes handed down over the generations by Alpujarran families, as well as to introduce them to the flavours of North Africa in a delightful fusion of Spanish and Morroccan food. If you are interested we are happy to let guests see them at work, whether it is to learn the secrets of marinading your own olives or preparing the locally dried peppers and tomatoes for delicious soups.
At certain times of year we hold dedicated cookery weeks with demonstrations from other guest chefs. Sam Clark, for example, writer of the acclaimed Moro cook books and owner of the eponymous London restaurant will be here again in October . The equally gifted Tom Ryalls will also be back in the Spring, as will Ben Mackinnon of the E5 Bakehouse, and those woodfired oven experts Manna from Devon. Please check upcoming events for more details and dates for the next course.
Ajo blanco - a local dish of almond and garlic soup, Roasted red pepper with anchovies and herbs, Spinach and goat's cheese crepe, Rabbit in almond sauce, Stuffed aubergines, Quail with a sweet fig filling, cod croquettes, Local fig cake with chocolate coating and brandy cherries, Ugijar almond meringues and strawberries, Pan de calatrava - a Spanish crème caramel.
Over the last few years Alpujarran wine has really taken off, with new organic vineyards springing up and offering excellent red and white wines as well as local Cava. We serve some of the best wines from the heart of the wine producing area of the Alpujarra and Laujar, as well as the award-winning wines of Juan from Bodega Buenavista in the market town of Ugíjar. In the past we used to stock wines from La Rioja and the Douro valley, but since local quality has improved so dramatically we now claim with satsfaction that if we can't see the vines from our veranda, then we're not going to serve it! (We can, of course, see for miles!)