ONE of the only restaurants in Andalucia to be certified organic by Spain’s equivilent of the soil association CAAE, it is easy to see why.
Run by livewire Monolo, he is constantly on the hunt to find the most exciting ingredients and new dishes to wow his customers.
This means he changes the menu by the week and prides himself in the quality of his produce, which included easily the best wild ‘Boletus’ mushrooms in Andalucia.
He has an impressive ‘caza’ hunting menu, when in season, which includes a carpaccio of mountain goat with foie gras, olive oil and lime and an amazing arroz with game birds.
A pleasant place to eat, it is always busy on weekends and is the sort of place where the locals always seem to be blocking the tables. A good sign ultimately.
Place Categories: Huelva.
Spain's most evocative region finally has a restaurant culture of which to be proud. From mountain terraces to cave restaurants, from inventive fine dining to top-value venta offerings, Andalucia has it all.
Having worked on the Daily Mail and freelanced for other UK national newspapers, journalist Jon Clarke moved to Andalucia in 2003. While continuing to work as a travel writer he set up the region's first community newspaper, the Olive Press
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