Where to eat in Andalucia (Gourmet Chick in Spain)

Andalucia is a part of the world that I keep going back to thanks to the stunning scenery, sunny weather and the sort of food that goes perfectly with whatever drink you have in your hand.  On my most recent visit to Andalucia I was lucky enough to try out some simple local eateries thanks to guidance from the Arbuthnott family who I was staying with at Almuna.  I’ve already written about the fantastic food we were served at Almuna but I thought it was also worth sharing two of the local places the Arbuthnott’s take their guests to.

Prawns and Sangria at Bodeguita Chaparra

Bodeguita Chaparra
Bodeguita Chaparra is a real locals bar.  It’s tiny with wood panelled walls decorated with the occasional boar’s head and some old photographs but there is plenty of room for patrons at the tables and chairs lining the street.  The owner Alfonso served us simple fare of chorizo and chips, skewers of grilled prawns and his mothers home made tiramisu.  The tiramisu may not have been strictly Spanish fare but it was certainly delicious.

Beans and egg at Bodeguita Chaparra

We drank pitchers of red wine mixed with lemonade which the Arbruthnott’s assured us was what most Spaniards drank rather than Sangria.

Tiramisu at Bodeguita Chaparra

Essentials
Details: Paseo Dª Ana Tobal, Gaucin, Andalucia, Spain 29480 (Ph 0034 670 09 21 59)
Damage: Reasonable
8/10

Bar Stop
Starting the day with a brandy at 9am was new for me but the Arbuthnott’s assured me this was an Andalucian tradition known as Sol y Sombra.  I timidly sipped the brandy at the no frills Bar Stop cafe in the town of Cortes de la Frontera alongside a true Andalucian breakfast.

Brandy starter to the day at Bar Stop

There were no corn flakes here instead we ate puffy discs of bread rubbed with garlic and drizzled with olive oil and topped with jamon, cheese and tomato pulp.

Bread with jamon and cheese at Bar Stop

For the adventurous there was also zurappa de lomo and zurrapa de higado which were made from pigs drippings and tasted like rustic patés.  Both were very coarse and salty, providing a piggy feast alongside the plain bread.

Zurrapa de Lomo and Zurrapa de Higado

Essentials
Details: Bar Stop, La Estacion, Benaojan, Cortes de la Frontera, 29370 Spain (Ph 0034 952 167 142
Damage: Such a bargain my mother would approve
7/10

Posted by: Cara on June 15th, 2011     6 Comments »

Category: Travel - Spain