We had lunch in the Parador of Nerja to celebrate my birthday and hereunder is what we ate. As appetizers, we had cold avocado soup, bread and tomato cream soup with diced Melva fish and fried floured codfish. Among others, we had the "Pumpkin Paprika", a soup of the XVI century, added to which are the Victorian anchovies that can only be fished in Eastern Malaga. The main plate consisted of tender goat meat with garlic and wine garnished with aromatic herbs and paprika. And for dessert, we had sweet potato ice-cream topped with sugar cane honey. If there is any dessert defining Nerja, this is the cane honey. This is a local product, produced by the only cane honey factory existing in Europe, located in Frigiliana, close to Nerja. (Information taken from Arte Breve de Cocina Parador de Nerja).
We chose from the menu the "Ruta Gastronomica", (gastronomic route) where for 29 Euros you can eat a set menu of the typical regional food at a Parador, translated as a hotel situated in rural beauty spots and places of historical interest often in converted castles and monasteries and aiming to provide a high standard of accomodation with the emphasis on local character and cuisine of the region.
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| Appetizers, anyone??? |
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| Mel's Main Course |
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| First Plate |
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| My Second Plate |
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| Dessert |
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