Dining

The cuisine of La Alpujarra is based on products derived from local agriculture and livestock farming, as well as the many edible plants that grow in the region. It is also influenced by the wide variety of cultures that have settled in this extensive region. In particular, the mixing of cultures that occurred during the Islamic period resulted in a great deal of culinary development. Later on, the cuisine was influenced by the tastes and recipes of settlers from regions such as Galicia and Navarra. The latter introduced pork, which today constitutes one of the foundations of La Alpujarra’s gastronomy. Traditional local dishes include asadura matancera (offal stew), migas (fried breadcrumbs), pepper soup, gachas (sweet or savoury flour purée), choto al ajillo (kid with garlic), potaje de hinojos (fennel stew), potaje de semana santa (Easter stew), fritaílla (meat or cod and tomato stew), habichuelas (French beans) and beans with ham or bacon. And for dessert, we offer many types of sweet fritter, such as buñuelos, pestiños and roscos fritos, as well as a delicious almond-based dish known as peñascos berchuleros.