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:
Skewers and chorizos

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

The market gardens thrive around Puebla Real and have nothing to envy from the fertile plains of the Tagus. The irrigation channels water the fields and, every morning, the market gardeners come to offer their produce. Carrots, tomatoes and lettuce can be seen in their baskets, but there is also room for sweets and fruits, this is how the best ice creams in the Arrabal are born.

Specialities:
Sweets and ice creams

Chating, eating and drinking in the best company. An obligatory stop in Puebla Real before starting work or after a hard day's work. 'El Tuerto Miguel' pays great attention to his tapas and only serves the best of the land. Excellent local wines to wash down the cured ham.

Specialities:
Wines, tapas and preserves

Julieta is in charge of making the best ice cream. She mixes milk with cream and butter, and then adds all kinds of flavours. The cold of the snowdrifts gives it just the right touch to refresh you after a hard day in the fields of La Puebla Real.

Specialities:
Ice-cream

The life of a inn keeper is hard. You have to plough the land and look after the cattle. But all work has its reward, and the sweeter the reward, the better. In this corner the traveller will find an unrivalled variety of flavours.

Specialities:
Sweets