Country kitchen

Andalucian cuisine is the oldest is Spain and fresh local ingredients play an integral part. In the Los Cerrillares kitchen, Spanish meals are adapted for the middle European palette and only the freshest organic and free-range produce - which comes mostly from the estate itself - is used. There is a range of fine Spanish wines to accompany meals, or from the bar, as well as draught beer and spirits.

Accommodation includes a healthy and substantial breakfast to provide stamina for riding, walking, swimming, or whatever activity the day has in store. Fresh crusty white rolls and homemade ryebread, free-range eggs, various sausages, cured meat and pâtés produced on the farm, mil flor honey, and museli milled the night before for germination overnight mixed with fresh fruit and yoghurt.

For lunch or dinner, as requested or included in half- and full- board, are delicious homemade meals. Meat includes venison, wild boar, rabbit, veal, black Iberian pig, lamb, goat, chicken, partridge, quail, wild duck and fish. Depending on the season many different mushrooms are served, as well as white and wild green asparagus, gathered fresh on the estate each day. There is a great variety of cheeses, yoghurt, milk, sausages and hams. Some typical dishes include paella, stews, lentils and gazpacho.

All meals are prepared with homegrown organic extra virgin olive oil. This is a speciality of the estate and is exported to much of Europe. The olives used in its production come from an ancient species which is low-yielding and therefore very rich in nutrients. You also have the option to buy olive oil, along with other farm produce, to take with you when you leave.

Another speciality of the estate is the mil flor (thousand flower) honey, produced in the farm’s 200 hives and made from the nectar of the many different varieties of wildflowers and trees.