Restaurants

Combining colours on the table to offer the appearance of a multicoloured mosaic and, above all, an overwhelming range of flavours. Ziryab's Mezzé is the caliph's kitchen and from its stoves come the best dishes, prepared according to the teachings of the great gastronomic sage Ziryab by Adil Abbas, one of his best pupils. Almojabana, arcaluz, fried almond, sugar and musk cakes, falafel... delicacies of the Umayyad culture. 

Specialities:
Teas and sweets

Without reservation, subject to availability.

Isidro is proud of his grill. Like all his inn, he made it with his own hands and now it gives him the satisfaction of feeding his family and guests. Hospitality rules at Venta de Isidro y María, and they won't let anyone continue on their way without tasting their roasted meats made on holm oak wood embers. 

Specialities:
Roast chicken

Without reservation, subject to availability.

The bellows keeps blowing. The embers have started to turn the metal a cherry colour, it's time to hammer. The blacksmith's work does not stop, but there is always a moment to taste an assortment of sausages and good kebabs in the heat of the forge.
 
Specialities:
Assortments and sandwiches (Gluten free)

Covadonga was the beginning and Granada will be the end. The old Covadonga knows this very well, and that is why for generations all the women in her family have borne her name. Don Pelayo's deed should not be forgotten, and even less so if it is evoked with a good pan of chorizo in cider and his famous empanadones.

Specialities:
Cider, pies and pans

Just before dawn, the woodcutters are seen crossing the walls of La Puebla Real to go to the meadow. There they cut down shrub oaks and holm oaks, clean the branches and load the firewood to sell it at midday in the Arrabal. While they close the deals, it is normal to share some lunch on their grill in the heat of the embers. 

Specilities:
Burgers

Stonemasons, blacksmiths, masons, tanners and carpenters gather daily at the Market Grill. There they have lunch and chat, enjoying grilled meat from the good local herds while sharing their knowledge with the young apprentices over a jug of beer.

Specialities:
Country burgers and tapas

Lunch is the most important meal for a farmer. That's why it must be done properly. No frugal food, a good zahora should be celebrated. Chicken, veal and pork are a must, but always accompanied by some good ""patatas revolconas"" with bacon and some grilled vegetables to lighten things up. 

Specialities:
Countryside hamburgers

Honorato kneads, cooks and bakes the bread. Every morning, hours before the cock crows, he begins the same ritual so that with the first rays of sunlight everyone can taste the best wheat dough in the region. Loaves of bread that make many people walk miles to El Arrabal to take it home.

Specialities:
Coca bread cakes

The snows of the Sierra Nevada are far away, but the vizier of the great caliph Abderramán does not give up his sorbets. Ancestral techniques brought from Damascus allow the ice to be preserved, to which the best sweet syrups made with fruits from the sumptuous Umayyad gardens are then added. A contrast of flavours for the senses.

Specialities:
Sorbets

Archbishop Jiménez de Rada called for a fight against the Almohads and the Christendom responded. Men came from all over Spain ready to fight, as well as knights and crusaders from beyond the Pyrenees. All united, they rose up victorious at Navas de Tolosa and marked the final stretch of the Reconquest. Free and victorious, many veterans share battles and the best concoctions of their lands.

Specialities:
Cocktails

Before or after every show, whatever the occasion, there is nothing better than sitting down to eat bacon, chorizo, black pudding and ham. At the Parrilla del Corral everything is grilled, the house speciality. Delicacies for the playwright and the poet that will challenge any stomach.

Specialities:
Grilled meat