In autumn we enjoy cooking our favourite dishes. Stews, soups…  slowly cooked, with all the care required by this traditional cuisine that brings old memories back.

Very often, during dinner,  I mention my grandmother to my guests. Especially when they taste one of her favourite recipes, “picantones” with soft shallots. They are cooked for 3 hours in a clay pot and over very low heat.  We use a mixture of wines and vinegar that aromatize the dish and provide an unmistakable texture and flavour.

It is in these moments when our diner notices the difference and singularity that La Almunia offers.

We cook our family recipes, we preserve the tradition in the way we elaborate them. We choose seasonal products that our local suppliers advise us for the occasion.

Now it is time to collect our chestnuts or go to the Vereda de la Estrella to pick them. Roast them before dinner in our fireplace, accompanied by almonds, nuts and pomegranates from the neighbours' garden. Then, maybe a consommé or hot pumpkin soup with orange can be the start of tonight's menu. Quince chicken, Sierra Nevada Pajuna beef with nuts, sweet potato garnishes, pumpkins, mushrooms ... these are essential menus in our autumn menu.

Antonio and Encarni, raise calf in Sierra Nevada and in recent years are rescuing an indigenous breed from the region, the Pajuna. It grows free, eating high mountain pastures so that its growth is natural and the taste of its meat is witness to it.

We arrive at desserts and we cannot forget to mention the Tropical coast in Granada, we cannot miss it, because now it is time for mangoes and custard apples and avocados. Our friend Laura has been producing them in Motril for years and it is a luxury for us to count on her to offer at home these delicacies just at the moment of ripening, freshly picked from the tree.

We promise you that, in La Almunia, again this autumn,  we will be offering all these dishes. We will enjoy cooking them and we hope to share them with all of you.