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Where to eat well in Álora

By Maartje, host at Finca Alora

Álora isn't a tourist town, and that's exactly why you can still eat really Andalusian here. Below are my six standard tips, in the order I usually pass them on to guests. Start with Bar Marin on the first night. It's always a good start.

Bar Marin

Authentic tapas and fresh fish

No menu on the table. You ask what's good today. Boquerones, grilled cuttlefish, a small dish of olives from a local grower. Glass of wine on tap. It's small, it's busy, and the staff weave between tables as if they've known you for five years. Exactly what Andalusian tapas should be.

La Taberna del Caminito

For after a day at Caminito del Rey

As the name says. A tapas bar used to hikers who've just come back and finally want to eat. Long tables, generous portions, no fuss. Good for families, and they stay open later than many other places in the village.

Casa Nelly

Grilled meat, Andalusian atmosphere

Charcoal burning, meat on the grill, tables arranged around a courtyard. No surprises on the menu, and that's exactly why it works. Their chuletón (ribeye) is a regular favourite with our guests. As a starter I usually order the morcilla, a local blood sausage with rice and onions.

Restaurante Los Caballos

Famous for Sunday roast chicken

On Sundays Spanish families pour in for one dish: a marinated, slow-roasted chicken with a secret recipe. A light chilli kick. Comes with potatoes and a carafe of house wine. Reserve for lunch, it's full by two. On other days it's also good, but the Sunday chicken is why you go.

TARANTELO

Fine dining

For a special night. Modern Andalusian cuisine. The name refers to the most prized cut of bluefin tuna, and it's always on the menu in a new form. List of Andalusian and Spanish wines that aren't terrifyingly expensive. Book a few days ahead, especially at the weekend.

Restaurante Asador Don Joaquín

Premium meat

The address for wagyu, aged beef and serious portions. A touch more formal than Casa Nelly, but without pretension. Good for an evening when you want to sit quietly and work through the whole menu, including Iberico ham as a starter and an old-school dessert list.

What you can take home

A few tips for things to take from the valley:

• Olive oil: ask in the village for single-estate oil from Álora's own mills. Better than what you'll find in a supermarket.
• Wine: small bodegas in the region make interesting whites from the Moscatel grape.
• Sherry vinegar: picking up a bottle is always a good idea.
• Mojama: cured tuna. A local delicacy you'll find in a few specialist shops.