Gastronomy

The diet of the Costa Tropical is typically Mediterranean based around locally caught fish, locally reared meats, locally grown sub-tropical fruits and vegetables and the finest olive oil.

Traditional dishes, the stews, casseroles and purées, expertly prepared, satisfy the most demanding palate. Among the multitude of fruits and vegetables offered, pride of place goes to the subtropical crops grown locally (and exported all over Europe) such as mangos, avocados, chirimoyas (custard apples) and medlars. Look about the countryside and enjoy a multicoloured display of orange and lemon trees, white almond blossom, verdant vineyards, olive trees and sugar cane plantations

Sweets, pastries and desserts still bear a strong Moorish influence, and among the many delicacies available are almond puffs which melt in the mouth to reveal the honey at their heart, as well as all sorts of cakes, pastries and tarts.

When you look at the wine list, remember that the Tropical Coast of Granada is a famous wine producing area, and that the local produce, made in the traditional way, is of the highest quality.

Here are some specialities of the area:

Gazpacho : A cold summer soup made with tomatoes, breadcrumbs, oil, garlic, pepper and cucumbers;

Espetos : Skewered sardines or anchovies grilled over an open fire, accompanied by a glass of the excellent local wine; 

Ajo cabañil : A traditional dish based on kid goat cooked over a slow fire with a spicy sauce; 

Jayuyo : A cold pie filled with ham, oil and eggs.

Migas: Made with semolina flour, olive oil, water and salt. This is a simple dish, prepared by heating the oil in a pan, and then adding the water and salt. When the water boils, the flour is added, little by little, stirring constantly. Usually accompanied by olives, radishes or green peppers; 

Zalamandrosa: A hot pot of sardines, pumpkin, marjoram, garlic, tomatoes, oil, salt and water. The oil is heated in a pot, and then diced pumpkin and garlic is added, with the sardines and the marjoram (and just a little water), until everything is cooked.

Puchero de hinojos: A traditional dish made with fennel, dry beans, pork fat, chicken, morcilla (black pudding), pork bones, potatoes, olive oil, water and salt. 

Choto al ajillo: With kid goat, oil, garlic and wine. The oil is heated in a pan and then the diced goat meat is added and browned. Then whole unpeeled cloves of garlic are added, and when these have fried, finally, a little wine. 

Lomo al adobo: Marinated loin of pork, either as a hot dish or served cold, preserved in olive oil

Papas con asadura: Fried potatoes with liver and gravy

Zarzuela de pescado: A mixed grill of the best fresh fish of the day. 

Plato alpujarreño: Comprising potatoes, eggs, sausage and black pudding.

Puchero matancero: A hot pot with chick-peas, potatoes, bacon and chine. 

Arrope: This is made with pumpkin, grape juice and sugar. The pumpkin is cut into pieces and left for 24 hours in lime water, to harden it. It is then cooked in a pot with the grape juice. Finally, sugar is added. 

Pan de higo: A famous local sweet made with figs, almonds, cinnamon, cloves and liqueur. After cleaning the figs and toasting the almonds, all the ingredients are diced, mixed and moulded into the desired shape.

Soplillos: Made from toasted almonds, beaten egg whites, sugar cane and honey. 

Cazuela de San Juan : a sweet made with pumpkin, aniseed, almonds and sugar; 

Torta real : the pride of Motril's cakes, made with almonds, flour and many more ingredients; 

Torta AI-Haju : a Moorish cake with almonds and meringue, the ideal dessert.