Dining | B&B near Aracena | Andalucia | Spain | Luxury bed and breakfast near Seville
Find out more about dining at Finca Buenvino Bed & Breakfast near Aracena, Seville, Andalucia, Spain in the Sierra de Aracena National Park. Set amongst a chestnut and cork-oak forest we operate as a family B&B and self-catering holiday cottages. We run cookery courses, photography courses, creative writing retreats and fitness retreats. Hiking trails and stunning views.
Breakfast, Lunch and Dinner
Our food comes highly recommended by chefs and journalists including Thomasina Miers, Darina Allen and Sikke Sumari. Sample the best of Andalusian produce at Finca Buenvino near Seville.
The cooking at Buenvino is much more than your average B&B fare. Jeannie trained in the 1960's with Rosemary Hume and Muriel Downes at Le Cordon Bleu in London; over the intervening years she has cooked in shooting lodges in the Scottish Highlands, bars and restaurants in Edinburgh and far-flung Hong Kong, private chalets in the Austrian Alps, and for many years in the catering kitchens of By Word of Mouth in London.
Jeannie has brought her knowledge and experience to Spanish and Mediterranean cooking. Her personal style incorporates the pounded picadas of Catalonia – a mixture of garlic, bread, spices or even chocolate added to a dish at the end of cooking – as well as the use of fruit and spices in savoury dishes that is typical both of Andalusia and of the Maghreb.
Charlie, Jeannie's son, has grown up with the house style of cooking, and having completed the three month diploma course at the Ballymaloe cookery school in Ireland, he's been working in professional kitchens in Scotland and London for 7 years, before returning to join the team here, last year.
In our kitchen, we use fresh local ingredients: Iberian pork, mountain lamb and wild venison and boar. Fish comes mainly from the Huelva coast and we have eggs from our own hens. We kill our Iberian pigs and cure our own jamón ibérico and bake fresh wholemeal loaves and Moroccan flatbreads from organic flour shipped down from Albacete. Honey comes from the mountain hives dispersed among orchards and forests.
Almost more importantly organic vegetables and herbs come from our gardens when nature allows. We grow beans, aubergines, tomatoes, peppers, fennel seed and feathers, basil, lettuces of various kinds, rocket, garlic, coriander, courgettes, spinach, chard, beetroot, carrots and potatoes as well as various types of cabbages, cauliflowers, broccoli and leeks and onions. Our trees give us pears, quinces and apples; some years we are lucky to have plums, figs or cherries.
In autumn, wild mushrooms spring up in the woods, whilenewly-picked chestnuts from the forest below the house, roasted in the open fire, are perfect with a glass of rich, dry Oloroso Sherry specially blended for us by Gonzalez Byass in Jerez, and served straight from the barrel which sits in the conservatory. At Finca Buenvino we believe that good simple food and honestly produced ingredients are the way forward.
Breakfast; Start the day happily and healthily!
Depending on the time of year, breakfast is served on the terrace, in the conservatory with a wonderful view of the forests and hills, or in the dining room.
Home made granola, local yogurt and honeys, our own orange marmalade and jams; home made breads, sourdough or organic wholemeal; eggs from our own hens, home cured bacon, local olive oil and organic tomatoes from our garden, all go into making this the perfect way to start the day.
Try our creamy eggs scrambled with green, grassy olive oil.
Breakfast is served from 9 am until 10.30am although we can bend the rules towards later if you want a lie-in.
Convivial, Social Dining or an Intimate Table for Two: take your pick, when you are staying at Finca Buenvino B&B in Andalucia, Spain.
Dinner is always three courses, with Spanish wines.
Beforehand tapas are served; perhaps our own home killed and cured jamón or caña de lomo, or a purée of chickpeas, garlic, lemon and olive oil, sprinkle with toasted cumin; or thin strips of toasted sourdough bread spread with our green fig caviar. In summer, tapas are served on the terrace while the sun goes down behind the blue mountains, and the sky flares to orange, pink, purple and turquoise.
In winter you will find a blazing log fire in the drawing room , and perhaps you will enjoy a glass of Oloroso Seco as you nibble roasted chestnuts with butter and salt, or a dish of grilled Boletus mushrooms, or thinly sliced raw Caesar's Mushrooms dressed with lemon and olive oil.
In summer, guests dine out on the terrace after dark, with candlelit lanterns dotting the table, and floodlights in the old cork trees. In winter, you will dine in the panelled and candlelit dining room.
We use fresh local ingredients where possible, including our own meat, eggs, fruits, vegetables, herbs and freshly home-baked bread.
If you have a special diet, we will happily cater for you, but please let us know in advance.
Typical Dinner Menus
Butter Beans with Clams and Tomatoes
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Fillet of Iberian Pork with red peppers, Oloroso and cream., Saffron mashed potatoes and green beans
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Rosemary Sorbet with Rosemary honey
Squid ink pasta with prawns and sun-dried tomatoes
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Roast Quails with quinces, cous cous with butter and coriander leaves and string beans
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Chocolate and Rosemary cream with fino sherry
Poached farm eggs with raw spinach and toasted pine nut salad
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Magret of Duck with quince alioli, rosemary-sautéed potatoes, hot beetroot in butter and lemon.
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Lavender Panna Cotta with raspberry coulis