Restaurants

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

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