Accommodation and gastronomy
Accommodation within the Park itself is scarce, although there are some hotels on the outskirts of Malaga or on the road to Colmenar, for those wishing to enjoy not only the peace and tranquility of the Montes de Malaga, but also the night time relaxed atmosphere of a small hotel out of the city.
Good food and drink is still present in the several restaurants on the road between Malaga and Colmenar. There are many typical dishes, the best known of which are: Gazpacho (cold soup whose main ingredient is tomato); Ajo blanco (cold soup based on almonds and adorned with grapes); Porra (a thicker version of gazpacho mixed with hard-boiled egg and chopped serrano ham; Migas (literally, “crumbs”, made of lightly fried bread with fried eggs, Spanish sausage, fried peppers… also known as the “mountain dish”, and renowned for its high calorific value; Gachas (flour cooked in a frying pan with milk, fried bread and honey); Gazpachuelo ( a hot soup made with mayonnaise, boiled potatoes, rice, bread and fish).
At one stage, there were 34 varieties of grape in the Montes de Málaga, used to produce different types of white and sweet wine, used for drinking or cooking. This range has been reduced to 3 types: “Pedro Ximen”, used for sweet and dry wines; “Moscatel”, of the raisin and sweet wine of the same name; and “Rome”, also used for the production of wine.