Flavors of Sierra Nevada
High altitude flavors, tradition in every dish
We are committed to the environment and work towards sustainable tourism.
That is why we are taking measures in this direction. More information
- You will learn about our plantations and local varieties, along with the importance of preserving and replanting with them. In addition, from August to January you will be lucky enough to taste all the local table grape varieties in our traditional vineyard, built with recovered and reused materials...
- The activity is designed for small groups, minimizing negative impacts on the environment and providing a better attention to visitors....
- During the visit we will encourage reuse and recycling by showing you our benches, tables and planters made with reused materials and providing you with recycling garbage cans in the tasting room.?
- We support local development by serving local products in the appetizer and using local ceramic pieces to serve it, thus avoiding the generation of plastics and, of course, we recycle the waste that is generated.
Where land and tradition merge in every bite.
The agricultural and livestock wealth, the Moorish and Castilian heritage, as well as the maintenance of traditional processing techniques ensure a varied and rich gastronomy.The tastiest dishes such as fennel stew, alpujarreño dish, remojón granaíno, roast beef pajuna, mushroom scrambles, choto al ajillo, rin- ran, gachas picantonas or the pot of San Antón, are some of the traditional recipes that you will find on the menus of local restaurants, adapted to seasonal products.Some products have their own name, such as ham from Trevélez, cheese from Güéjar Sierra, chocolate from Pampaneira or wines from Laujar de Andarax.
There is still a native breed of cow in the Sierra Nevada, and the ranchers who move them every year to the high mountains during the summer, are the last high altitude cowboys, who are determined to preserve the genetics of the ?pajuna? breed as old as the aurochs that appear painted in prehistoric caves. One of the most interesting experiences you can have is to share a morning with the Pajuna cowboys of the Sierra Nevada and end up tasting the meat in the local restaurants.
Olive oil cannot be missing in the composition of any recipe. And the oil tasting helps you to understand the properties of the oil and to distinguish its varieties through the senses. If you move around the western region you should go to Dílar and visit the olive grove and oil mill of organic oil, a masterful product that you can taste with the bread from the local bakery, also organically produced. The purchase and tasting of organic product from all over the mountains can be done in the cooperative Las Torcas, located in the boards of Órgiva. A project that brings together many producers from all over the mountains, farmers committed to the conservation of the land and cultural heritage.