Casa Rural Las Chimeneas

Eating

All meals are served in the newly opened restaurant in one of the adjacent buildings.

The evening meals are prepared by Soledad who has been part of the Chimeneas family for many years. The menu is a delicious blend of traditional Alpujarran and North African cuisine with recipes handed down over generations. One big plus is that an interesting vegetarian option is on offer every night, along with a choice between fish or meat. And the three course set menu is remarkably good value. You'll have the chance to see the chef at work, whether it is to learn the secrets of marinading your own olives or preparing the locally dried peppers and tomatoes for a delicious soup, the food here is prepared with love and attention. At certain times of year the Casa holds dedicated cookery weeks with demonstrations from guest chefs. Sam Clark, for example, writer of the acclaimed Moro cook books, is a huge fan.

Soledad uses local meat and veggies whenever possible and a real effort is made to source organic products, some of which come straight from David and Emma’s own smallholding beneath Mairena. Wine, too, is locally sourced. The house red is Vega Camacin, from nearby Laujar, an appealing full-bodied red. And there are bottles from further afield should you prefer the better-known Spanish tintos. You’re welcome to BYO - indicative of the relaxed approach which seems to permeate Las Chimeneas.

Breakfast, included in the price of your room, is a simple affair. There’s always a big bowl of fruit on the table, natural yoghurts, chunky bread and pot-fulls of coffee. Ask if you would like an egg or cheese.

And walkers are provided with a really good picnic to take on their rambles. Light lunches can be provided: raciones of cheese or ham, chilled gazpacho, bread, olives.

The three Casitas have their own kitchen facilities so you can go self-catering if you like.