In this section: Las Alpujarras | Regional Food & Drink

Located between the Sierra Nevada Mountains and the Mediterranean, Las Alpujarras is one of Spain’s most enchanting and beautiful regions.  High snow-capped peaks gives way to deep river gorges, with almond trees and olives, and then oranges, lemons and pomegranates in the valleys below. 

Villages seem to cling to the steep valley sides.  This region was the last outpost of the Moors in Spain.  Even after their expulsion from Granada, they could still be found in this area.  Their legacy lives on in the distinctive architecture of the mountain villages, closely matching the Berber originals in the Atlas Mountains, with their flat roofs and prominent chimney pots.  The whole area offers panoramic views in all directions, from the peaks to the sea.  It is even possible on occasions to see the Rif Mountains of Morocco, 200km away

The Sierra Nevada Mountains are the highest in Spain with fourteen peaks over 3,000 metres (just under 10,000 ft).  Snow lingers until July and falls again at the start of autumn.  Europe’s highest road runs past the ski resort of Solynieve at 7,000 ft and skirts the two highest peaks, Pico Veleta (11,145 ft) and Mulhacen (11,420 ft).  This high altitude so close to the Mediterranean is the reason for the unique range of fauna and flora in the region, ranging from the unique herbs and flowers to mountain goats, wild boar, foxes, eagles, etc.

Close to the farmhouse where our breaks take place, there are a number of interesting towns and villages.  For instance, Orgiva, about 10 min drive away, is the largest town in the region and has become a home to many seekers of alternative lifestyles, producing a somewhat eclectic population mix.  Many of you will have read Chris Stewart’s “Driving over Lemons”.  He lives in the hills above Orgiva in a little finca where he raises his sheep.  Also just outside Orgiva towards the tiny village of Bubion, there is a Tibetan Buddhist retreat centre, O Sel Ling. 

To the east, the landscape becomes more arid and the area around Tabernas was used to film spaghetti westerns including The Good, the Bad and the Ugly.  There are two Wild West towns where visitors can re-enact film scenes or watch stunt men perform bank hold ups and saloon brawls

Further a field, a visit to Guadix to the east of Granada is very worthwhile as it contains the so-called “Troglodyte Quarter” made up of 2,000 caves which have been inhabited for centuries and still are today, allegedly due to their cool temperatures in the summer.

And in the other direction there is the Costa Tropical, perhaps Spain’s most spectacular coast, where the foothills of the Sierra Nevada Mountains run right down to the sea and creating the pattern of coves and promontories.  Water sports and scuba diving are very popular here due to the clarity of the water and the variety of sea life.

 

 

 

Andalucia, like other areas of Spain, has a unique cuisine and “culture of food”.    The whole process of eating is taken very seriously, whether it is tapas in a bar or a sit down meal with paella.  Relaxing and enjoying the atmosphere are just as important as the actual food consumed.

Tapas originally came from Seville and is now widespread throughout all of Andalucia.  In English we might call them snacks but the word means “cover” and refers to the use of small squares of bread to cover drinks and stop flies getting to them.  Some tapas might still be given free with a drink, but anything more elaborate than olives has to be ordered.  Tapas can be eaten with a variety of drinks and one of our favourites is with tinto de varano made with ice, red wine and fizzy water (like a very light version of sangria)

Gazpacho is an archetypal Andalucian dish – perhaps the hot climate encourages the eating of cold soups, this being just one of many cold soups in the region.  Other starters would include various grilled vegetable dishes, salads and selections of the local cured meats.

Main courses will often feature fish, one of the most unusual being Pescado a la Sal, a whole fish baked in a thick coat of salt, this being removed prior to serving.  There are also a wide range of rice dishes, and not just paellas, Andalucia being one of the first areas to cultivate rice in Europe.