El Torcal de Antequera Nature Reserve

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Accommodation & gastronomy in El Torcal de Antequera Nature Reserve

Due to its physical characteristics, size and legal protection status, there is no accommodation within the Nature. There are however a small number of country hotels nearby, and the town of Antequera has an excellent choice of small cosy hotels, plus larger hotels with an extensive range of services.

In addition to the attractiveness of the town, gastronomy is another reason to enjoy visiting Antequera, well represented by the following dishes:  

  • “Porra” is a cold soup, somewhat similar to gazpacho, but thicker in consistency due to the addition of bread.
  • “Ajoblanco” is also a cold soup, but white in colour due to the high almond content. It is often adorned with grapes.
  • “Gazpachuelo” could be considered both as a hot soup or a stew, due to its liquid nature, but with many solid ingredients: potato, fish, onion, mayonnaise, bread and boiled eggs.
  • “Migas” – literally breadcrumbs, this is small pieces of bread lightly fried with garlic and chorizo.
  • Other dishes are game, rabbit and goat, plus marinated fish, a method of preserving fish that goes back to Roman times.
  • “Bienmesabe” is a local pudding, made from ground almond, spongecake and “cabello de angel”, a transparent jam made from a type of pumpkin.

Cake shops and convents in Antequera sell many types of biscuits and cakes that are typical of the area and that often coincide with local festivities such as Easter and Christmas.

Finally, no mention of food in Antequera would be complete without the famous “mollete”, a partially baked soft white bun or bap that when toasted is the perfect complement for butter, olive oil, tomato, cured ham, jam… whatever you want!



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