The excellent Andalucían cuisine is the main tradition of Granada’s dining which is heavily influenced by the Moorish gastronomy. From the high mountain ranges around Granada comes the Jamón de trevelez, a snow-cured ham which is perhaps the best known specialty of the region. Rabbit and goat are prepared throughout Granada as well as the brine-marinated partridge, paprika porridge, chicken with garlic, stews and flour migas (wheat flour with garlic stir fried in olive oil). There is a great variety of fish dishes such as Espetones, BBQ sardines and a fried fish platter.

Also, to talk about Granada is to talk about its Sacromonte Omelette made of eggs, vegetables, brains and bull’s testicles. The favorite Habas Fritas con Jamón, the fried beans with cured ham represent a dish for which the region’s cuisine is famous. Summer’s star is the cold soup gazpacho whereas the potatoes a lo pobre is great for the cold winter. To accompany these local dishes, try the famous coast wine which is produced in limited number in the Contraviesa Sierra.

Granada is well known for its bakery, whose specialties include the piononos, a delicate cream-filled cake soaked in a light syrup; the sweetened pumpkin; apples with wild blackberries; and chestnut soup. Fresh fruits such as the custard apples, papayas, mangoes, persimmons and pineapples are also excellent as postprandial wrap-ups.