We know that we have got our breakfasts right – our guests have told us so. Simplicity is of the essence along with good quality ingredients. Lucy has really cracked her mother in law’s recipe for the liver paste we serve – a traditional recipe handed down through the generations from the province of Badajoz, where Angel’s family originate.
The Iberian pork liver pate, another recipe from Victoria, Angel’s mother, is another hit. Extra virgin cold pressed olive oil is Angel’s speciality. We have a wide selection of oils for you to try, from Andalucia and Extremadura, including 2 from our natural park. Some places actually charge for olive oil tasting sessions, while with us, should you wish, you will get a mound of information from Angel during your breakfast about the tastes, aroma and shades as he guides you through the variety of oils we offer. If you get as passionate as Angel then there’s plenty more oils in the back for you to try! For the sweeter tooth we always have a homemade jam on the go, usually strawberry as Lucy can’t make enough of it, but we always try to make apricot if we don’t miss the short season and quince which is bountiful in Alájar late autumn.
We buy our honey from Julián who produces his own from a few hives in a mainly cork and holm oak area. The best thing about his honey is that he doesn’t remove the pollen, making it even better for you.
Our walnuts are from Ana who has a number of organic trees in El Calabacino which is where our wholemeal bread comes from, produced in an old Arabian wood fired oven by Uli.
Our white bread is the typical village bread also produced in a wood fired oven. Fresh seasonal fruit and cereal are also available for you to help yourself to.