In winter, guests dine in the panelled and candlelitdining room, and in summer they dine out on the terrace. If you are on honeymoon and wish to eat à deux we can arrange a separate table in another room or on another terrace.

We use fresh local ingredients where possible, including Iberian Pork, mountain lamb, and wild game when we can get it. We have our own eggs from our own hens. Jeannie bakes fresh whole meal loaves from organic flour. From late spring until early autumn we have our own vegetables and herbs from the garden; tomatoes, potatoes, aubergines, green beans, peppers and courgettes, basil, mint, thyme, rosemary, parsley and coriander.

See below some samples of typical Dinner menus:

Butter beans with clams

Fillet of Iberian pork with red peppers, oloroso and cream. Saffron mashed potatoes and green beans.

Rosemary Sorbet with Rosemary honey.

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Grilled goat’s cheese with aubergine, cumin and sundried tomato pesto.

Grilled Bream with romesco sauce, Black Venere rice, Rocket, walnut and orange salad.

Hot chocolate soufflé

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Poached farm eggs with raw spinach and pine nut salad

Magret of Duck with quince allioli, rosemary sautéed potatoes, hot beetroot in butter and lemon. Lavender Panna Cotta with raspberry coulis.

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Squid ink pasta with prawns and sundried tomatoes

Roast Quails with quinces, cus cus with butter and coriander leaves and string beans

Chocolate and Rosemary cream with fino sherry.