A nice place to have some lunch. Two cappuccinos, olives, bread , a plate of 2 eggs over curled chips with cured local ham and 3 cheeses with bacon, onion over curled chips toasted under a grill…all for 20 quid!
Oh, a local council Defender. Gump was getting thumbs up from all the old fellas in the village (several of whom were being led by their dogs into the bar/cafe)…Landy love is universal
In Grenada for a couple of nights, full day tomorrow. The choice between Alhambra and the Sierra Nevada was, for us at least an easy one. It’s a day in the mountains for us, a nice lunch and we’ll see where the road takes us.
Cordoba we will do, have a few days camped up near there. It’s relatively easy to walk around which is good for Miriam. We will also get the HST to Madrid for a day, there is a certain painting by Picasso which I have wanted to see for longer than I can remember.
Unfortunately, this time at least, we’ll be heading north toward Salamanca and into N Portugal, then some time in N Spain and the de los Piquos de Europa national park. Ronda will be on the cards when we head to Morocco another time though.
Struck me the other day a we were driving from Cartagena up to Cordoba that Olives were cultivated horizon to horizon for nigh on the whole journey, everywhere south of Cordoba is essentially olives. Three’s another huge area south of Madrid and other pockets as well. On the internationally recognised scale the field (if it were a single one) is over 10’000 square miles, approx 1.25 Wales’s.
The trip into the Sierra Nevada was fantastic, had lunch at la Fragua in Trevelez (highest village in Spain at 1500m or so) was a joy to eat. Pig knuckle for me and Aubergine Lasagne for Miriam. It’s also a centre for cured hams, the altitude apparently helps the slow curing process.
After that it was a drive to the other side of the “valley” and up to one of the wineries, Bodega García de Verdevique, at the forefront of cultivating vines at altitude (1400m). Not easy to buy in shops and they don’t do organised tours at the moment. So, just went on a wish and a prayer (Miriam doing lots of that given the numerous hairpins bends and insta death drop offs) and we arrived. The final 2km was steep dirt track in low range diff locked with Defib at the ready for Miriam.
Our Spanish is basic at best, the Antonia’s English was even worse but we muddled through to a tasting. Luckily a pro photographer (there to take some sunset pics for their webby) turned up at the end of our visit who spoke good English, which helped a lot. Must learn more Spanish!
He kept disappearing into his cellar and coming back with more, prices were good mind, even compared to the odd outlet in Spain. Guess they don’t get many visitors.
) with Halloween, so this week (half term) they took themselves off to the US.
