Where to eat in Grazalema

Cadiz El Chico The great success of Cadiz el Chico is the bet for the cuisine of the Sierra and offer dishes of the area. His simple egg fries came out in gastronomic guides but his big bet, the same one he has now, is that of the lamb in the area. Some hostels from both Grazalema and Ubrique are betting to work with the lamb and the Sierra kid to make their stew instead of bringing it from other areas. He finally seems to be betting on the local cabin. At the moment, the one who triumphs is the lamb. There are also some attempts with the Payoya race kid, famous for cheese, but here the public acceptance is slower. They cook with recental lambs, although they also have it "because the public asks for it." The recental "is much better as it has eaten some grass and its taste is much richer." It is prepared in a large wood oven that chairs one of the rooms of the establishment. They serve it with an accompaniment of French fries and some vegetables, like original red peppers bounced, although sometimes they vary the garrison. The meat reaches the table very tender and with a crunchy crusts, already prepared in pieces to facilitate the customer to break the piece. They also make the oven deer and other hunting pieces. The letter, however, is based on the kitchen of the area they are now trying to recover in the locality.
Gastrobar la Maroma Its specialty is the tapas, where they stand out for their wide variety and careful prices, as well as an excellent treatment of the staff. You can't miss the mashed potatoes with butter loin, the Iberian prey Saint Jacobo with pepper sauce, the broken eggs of the day, the Benaocaz nest (broken codorniz egg with straw potatoes, Iberian lizard and mojo picón) and the salmon croquettes and the gintonic jam.
Meson El Simancón Sitting on its terrace to eat with all the Sierra de fundo already leaves you ready for the best, but if you then get to the table some lamb chops, doradites, almost cucurruites on the outside, and tender on the inside, the thing reaches almost the celestial experience. In El Simancón they buy the lambs from the Sierra de Sevilla, which is close to that of Cadiz. These are specimens of between 8 and 10 kilos that have already eaten some grass, although most of their food has been breast milk. They take advantage of everything, so the legs and the braces are served in the oven, while the chuleites are presented on the iron or empanadas. The chuletites are accompanied by two rather original garrison, one of carrots with celery, cumin and nutmeg and other of potato chips made of tomato, a regular garrison in the bars and restaurants of Grazalema.
Casa Martín 1920 Casa Martín 1920 in a conjunction of tavern, wine and abacería with modern air and details of old. Where their conserved and tapas stand out.
Torreon Establishment of rustic style, and it is adapted to all seasons, as they have a living room for the winter and a terrace full of jazmines for the spring-summer. We recommend your game meats as well as the typical products of the area (Grazalema soup, payoyo cheese...)
The Tertulia 4.8 Bar located on a typical street of Grazalema, where we can eat tapas and rations at a very good price. Good food and very cheap prices.

Grazalema has some typical dishes that you should not miss, these are the following: - Payoyo cheese: It is made with Payoyo goat milk (autoctona of the area), essential to accompany a good wine when it comes to taping. - Sopa Grazalema: It is made from the broth of the puchero and is mixed with the chorizo and the peppermint, giving a curious combination of flavors. - Hunting meat: The venison in salsa and the lamb in the oven are one of the most demanded dishes at the Grazalema tables. - Desserts: The sweets have a great protagonism, especially the bitterness (with almond, lemon and egg), the cubes (small flan molds made of cinnamon and angel hair), and the acorn cake.

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