PRODUCTS OF THE EARTH

Jamones Eíriz Jabugo is one of the oldest wineries in Huelva of artisan production of hams and Iberian acorn-fed sausages. Itinerary of the route:

First stage

- We will visit the Dehesa, 100 meters from our winery in Corteconcepción, where we have Iberian pigs in freedom.

- We will show you in detail the habitat, we will know terms such as "montanera", "dehesa", "arrobas" or "quintales". We will learn to differentiate in the field, the 100% pure Iberian pig from others, as well as the quality control that makes the D. O. P. Jabugo.

Second stage

- We will visit our natural curing cellars, with open windows and natural air exchange.

- We will analyze all the artisan processes of elaboration of sausages and hams.

Third stage

- In our Tasting Room we will taste and cut in front of the client: 50% Iberian Cebo Ham and 100% Iberian Bellota Ham D. O. P. JABUGO paired with white wines D. O. Condado de Huelva.

- Finally, we will taste Iberian acorn-fed pork loin and tenderloin paired with sweet orange wine D. O. Condado de Huelva. The experience is very practical and the process is explained in a very clear way.

During our route through the Dehesa serrana of the Natural Park Sierra de Aracena and Picos de Aroche, Biosphere Reserve, we can learn about the species of flora and fauna that coexist with the Iberian Acorn-fed Pig. These passionate guides will reveal the secrets of the breeding of the Iberian Acorn-fed Pig, as well as the associated Ethnology, the Uses and Customs related to this animal and the environmental characteristics of the Dehesa serrana.

You will discover this curious animal, its behavioral habits, the biology of the species and the related ethnology since time immemorial. We will observe how it develops in its natural environment and the relationship with the species of Flora and Fauna of the Dehesa.

During the route we will identify the species of Flora and Fauna that exist in the Dehesa serrana. At the end of the route, we will taste one of the most famous products, the Iberian acorn-fed ham ?Pata negra? while our guides explain the secrets of the process of elaboration of the ham and the Iberian sausages.

Join us in this exciting adventure and discover the life of the Iberian Acorn-fed Pig, the Flora, Fauna and Ethnology of the Dehesa de Sierra Morena!

Ruta del Mulhacén Restaurant offers a unique gastronomic experience where authentic flavors merge with ecotourism in the stunning surroundings of the Sierra Nevada. Our recipes, rooted in family tradition, use local and seasonal products to guarantee flavor and quality in every dish.

We are committed to the economic, social and environmental sustainability of our territory, ecologically cultivating our orchard and vineyards, and applying low environmental impact measures in our processes, such as composting and reusing organic resources. This philosophy not only benefits the natural space, but also ensures that each dish is an expression of our land.

In addition, we offer personalized experiences and facilitate accessibility with an elevator adapted for various audiences, although assistance is required to access the terrace with a wheelchair. At Ruta del Mulhacén Restaurant, we invite you to enjoy not only the food, but also a unique connection with the nature and culture of the region.

During our visit to the organic farm we will be able to meet the species of animals that live in a state of freedom enjoying the natural elements offered by the Sierra de Aracena and Picos de Aroche Natural Park.

You will discover the behavioral habits and biology of the different species of animals that live in this organic farm. We will discover the artisanal process of making organic artisan cheese, as well as the techniques of drying, curing and preserving this product.

Enjoy an artisanal cheese making workshop guided by expert cheesemakers who will show us the traditional techniques of elaboration of the different dairy products that are made on the organic farm.These passionate cheesemakers will reveal the secrets of artisan cheese and other traditional dairy products that are made in the Natural Park Sierra de Aracena and Picos de Aroche, Biosphere Reserve.

At the end of the workshop we will be able to taste the different types of artisan cheese accompanied by various types of wine produced in the area (optional).

Join us on this exciting journey and discover the secrets of the elaboration of organic artisan cheese!

The dominant view over the Urdaibai Biosphere Reserve allows us to locate points of heritage interest such as Santimamiñe, the Castro de Arrola, Gernika, the mouth of the estuary and its beaches, the Roman settlement of Forua, the Bizkaia Bocineros Mountains (Oiz, Sollube, Gorbea and Ganekogorta) as well as the borders of Bizkaia in Orduña and Sabigain (Urkiola).

In this place we interpret the fishing and agricultural tradition of the Reserve and its relationship with the seasonal cuisine that combines with the Txakoli produced in the area.

The management and work of the vineyard is explained, based on the native Hondarrabi Zuri and Hondarrabi Beltza varieties and the foreign Riesling, linked to a soil with defined and uniform characteristics, and its conformation of plots based on its orography and orientation, to produce grapes in a sustainable way and closely related to the surrounding flora and fauna, allowing the development of native species such as oak, chestnut, ash, holly, arbutus, laurel, oak and other relict species that exist in the vineyard environment.

In the winery, the work carried out in the handling of the grapes and their musts to obtain a Txakoli with aging capacity over the years is explained.

Finally, the tasting takes place, with a tasting of five of our Txakolis and local products from artisan producers in the region: salted anchovies, tuna belly in olive oil, tuna in olive oil, Idiazabal cheese, farmhouse bread baked in a wood oven, lemon sorbet with Txakoli, and coffee/infusion, which are the perfect accompaniment to the Txakoli.

The dominant view over the Urdaibai Biosphere Reserve allows us to locate points of heritage interest such as Santimamiñe, the Castro de Arrola, Gernika, the mouth of the estuary and its beaches, the Roman settlement of Forua, the Bizkaia Bocineros Mountains (Oiz, Sollube, Gorbea and Ganekogorta) as well as the borders of Bizkaia in Orduña and Sabigain (Urkiola).

In this place we interpret the fishing and agricultural tradition of the Reserve and its relationship with the seasonal cuisine that combines with the Txakoli produced in the area.

We explain the management and work of the vineyard, based on the native varieties Hondarrabi Zuri and Hondarrabi Beltza and the foreign Riesling, linked to a soil with defined and uniform characteristics, and its conformation of plots based on its orography and orientation, to produce grapes in a sustainable way and closely related to the surrounding fauna and flora, allowing the development of native species such as oak, chestnut, ash, holly, arbutus, laurel, oak and other relict species that exist in the vineyard environment.

In the winery, the work carried out in the handling of the grapes and their musts to obtain a Txakoli with aging capacity over the years is explained.

Finally the tasting takes place, with tasting of three of our Txakolis and local products from artisan producers of the region: salted anchovies, ventresca in olive oil, Idiazabal cheese, farmhouse bread baked in a wood oven, lemon sorbet with Txakoli, and coffee/infusion, which are the perfect accompaniment to the Txakoli.

The dominant view over the Urdaibai Biosphere Reserve allows us to locate points of heritage interest such as Santimamiñe, the Castro de Arrola, Gernika, the mouth of the estuary and its beaches, the Roman settlement of Forua, the Bizkaia Bocineros Mountains (Oiz, Sollube, Gorbea and Ganekogorta) as well as the borders of Bizkaia in Orduña and Sabigain (Urkiola).

In this place we interpret the fishing and agricultural tradition of the Reserve and its relationship with the seasonal cuisine that combines with the Txakoli produced in the area.

We explain the management and work of the vineyard, based on the native varieties Hondarrabi Zuri and Hondarrabi Beltza and the foreign Riesling, linked to a soil with defined and uniform characteristics, and its conformation of plots based on its orography and orientation, to produce grapes in a sustainable way and closely related to the surrounding fauna and flora, allowing the development of native species such as oak, chestnut, ash, holly, arbutus, laurel, oak and other relict species that exist in the vineyard environment.

In the winery, the work carried out in the handling of the grapes and their musts to obtain a Txakoli with aging capacity over the years is explained, and finally the tasting takes place, with a tasting of two of our txakolis and local products from artisan producers in the region: Idiazabal cheese and two gildas, which are the perfect accompaniment to the Txakoli.

With views of the Iruelas Valley Nature Reserve and direct access to the reservoir beach. Glazed dining room for winter and outdoor terrace set up all year round. Capacity for 40 diners in winter and 60 in summer.

The gastronomic proposal of our restaurant has the dishes of traditional cuisine and new ideas along with local products, natural, KM 0.

Enjoy leeks stuffed with boneless trotters with house sauce, warm salad with cherries, ham, mushrooms and gulas, Pork chop, premium beef sirloin or Entrecote of old cow and finish with our customers' favorite baked cheesecake !

The dominant view over the Urdaibai Biosphere Reserve allows us to locate points of heritage interest such as Santimamiñe, the Castro de Arrola, Gernika, the mouth of the estuary and its beaches, the Roman settlement of Forua, the Bizkaia Bocineros Mountains (Oiz, Sollube, Gorbea and Ganekogorta) as well as the borders of Bizkaia in Orduña and Sabigain (Urkiola).

In this place we interpret the fishing and agricultural tradition of the Reserve and its relationship with the seasonal cuisine that combines with the Txakoli that is produced in the area.

We explain the management and work of the vineyard, based on the native varieties Hondarrabi Zuri and Hondarrabi Beltza and the foreign Riesling, linked to a soil with defined and uniform characteristics, and its conformation of plots based on its orography and orientation, to produce grapes in a sustainable way and closely related to the surrounding fauna and flora, allowing the development of native species such as oak, chestnut, ash, holly, arbutus, laurel, oak and other relict species that exist in the vineyard environment.

In the winery, the work carried out in the handling of the grapes and their musts to obtain a Txakoli with aging capacity over the years is explained.

Finally, the tasting takes place, with a tasting of two of our txakolis and local products from artisan producers in the region: Idiazabal cheese and four assorted pintxos per person, which are the perfect accompaniment to the Txakoli.

We create our distinctive gofio gomero cookies. We follow the traditional family recipe that has been passed down from generation to generation, being the third generation, while exploring new possibilities by offering a wide variety of flavors, including innovative options such as ginger, curry, turmeric, as well as the traditional cinnamon, lemon, orange, among others.

Every day, we make up to 22 different flavors, using seasonal products such as figs, oranges, lemons, palm honey and orange honey.It is relevant to point out that our cookies contain gluten, as we use gofio mix, which includes millet, wheat and barley.

We are located in the Visitor Center "Juego de Bolas" of the Garajonay National Park, a perfect place to immerse yourself in nature and appreciate the magic of the environment.

The Terranova restaurant, located in the Mariñas Coruñesas Biosphere Reserve, is a true benchmark in the local gastronomic scene. With a culinary proposal rooted in Galician tradition, it stands out for offering its diners a unique ecotourism experience, where authentic flavours merge with the charm of the natural environment.

The essence of traditional Galician cuisine permeates every dish we serve, where the culinary proposal is combined with respect for local ingredients. We specialise in meat and fish dishes, with special emphasis on the jewels of the menu such as grilled cod and grilled octopus. The welcoming atmosphere and the friendly service of our staff complete the experience, making a visit to the restaurant an unforgettable moment.

Our space is cosy and familiar, with a lovely terrace to enjoy outdoors. And for families, we have a playground where the children can have fun while the adults savour the delicious food! Enjoy our typical Garrotxa food with modern touches.

We support local producers because we believe in a sustainable food chain that strengthens our community. Each dish tells a story of tradition and modernity, and we want you to be part of it. So, if you're looking for an authentic dining experience full of good vibes, come and visit us! We're here to make every meal a special and delicious moment.