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The Sierra de Grazalema Natural Park

Accommodation and gastronomy in the Sierra de Grazalema Natural Park

The Sierra de Grazalema Natural Park has a number of towns and villages, although with the exception of Ronda, they are relatively small in size, therefore limiting the number and capacity of hotels. Having said this, Ibernature Andalusia works with some high quality small hotels and guest houses offering excellent accommodation.

Gastronomy is diverse and of high quality, with many dishes using local ingredients and adapted to the climate in the Sierra de Grazalema Natural Park. They include:

  • Grazalema soup made from consommé with bread, egg, sausage and mint
  • Asparagus soup mixed with fried bread, onion, garlic and egg.
  • Oven baked lamb with pork fat, laurel, garlic and thyme.
  • Venison in a sauce made with carrots, leeks, celery, onion, garlic, red wine and thyme.
  • Omelette made from “tagarninas” (Spanish oyster, type of plant), garlic, fried bread and egg.

And as regards puddings and sweetmeats:

  • “Amarguillos”, made from a crushed almond base with sugar, egg and lemon peel.
  • “Cubiletes”, a rich biscuit made from lard, flour, cinammon, sugar and filled with a jam made from Siam pumpkin.
  • Sweet potato, boiled or oven baked, with honey or molasses.
  • Acorn tart, made from acorns, sugar and orange juice.

 

Additionally, there are excellent fresh and cured cheeses made from goat and sheep milk, honey and cured meats, plus wines and vinegars from Prado del Rey.

Scrumptious!

 

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