Albuñol in the
is another small mountain village located very near the
Mediterranean coast of southern Spain in the Andalucia (Andalus) region, to the east of
Costa Tropical. Albuñol is located at the eastern end of the Granada province, between the
majestic Sierra Nevada mountains and the Mediterranean, and at the base of the Las
Alpujarras region. Albuñol is accessible through the mountain road connecting
it to the principal Costa Tropical highway of N-340.
Albuñol is near
Malaga, Granada, and
Almeria, and is readily
accessible from the heart of the Costa Tropical,
- If coming from the west (Malaga,
Almuñécar, or Granada), Albuñol is best accessed by
driving east of Motril via the coastal highway N-340. After about 30 minutes, near the town of La Rábita,
look for the sign marking the road to the towns of La Marradura and Albuñol heading north into the mountains.
- If coming from the east (Almeria), take the N-340 highway towards Motril, Almuñécar,
and Malaga and once you cross into the Granada province, look for the town of La Rábita. From
La Rábita, follow the directions above.
The charming town of Albuñol is affectionately known as La Puerta de la Alpujarra - "Doorway to
the Alpujarra". It is the eastern most town of the
Costa Tropical and includes its port area, La
Rábita and its agricultural center, El Pozuelo. It has over 6,000 inhabitants and covers 63 km. of
combined coastline and inland areas.
Albuñol's roots date back to Arab times when it was named Hins Al-Bonyul. From the early 1500s
when the Moors were expelled to the latter part of the 1600s, not too much of note occurred
until the land began to be worked and small farming communities came into existence. Albuñol
continued to grow as an agricultural area, incorporating the customs and traditions of the
Alpujarreño people as well as developing the nearby maritime trades. By the start of the
19th century, the locally grown figs, almonds and wines produced were becoming well known
nationally and internationally, thanks to their exportation via their port of La Rábita.
El Pozuelo's agricultural production and international export of tender peas, kidney beans,
cucumbers, and cherry tomatoes are just as important in the town's economy. Altogether, this
commercial success continues today, coupled with visitors' expanding interest in rural
tourism, and is lending to Albuñol's growth. In addition, the local craftware of woven hemp
is widely popular.
The local foods of Albuñol are influenced by the Alpujarreños but also include specialties
such as chorizos, morcillas, (types of sausages) choto al ajillo (goat cooked in garlic),
migas con pescado (breaded fish), fritada de matanza (hunt-of-the-day cooked to perfection),
los dulces moriscos (Moorish-influenced sweets), la leche frita (custard-like fried milk),
and roscos (similar to donuts). From La Rábita come specialty seafood dishes
such as boquerones encañados (sardines cooked on the spit), pulpo seco (dried squid),
fideos con caballas (tiny pasta and fish), gachas colorás con sardinas (sauteéd cornmeal
with sardines) or arroz a la marinera (seafood and rice). Typical desserts include roscos
fritos de azúcar (donut-like sweet fritters), las torrijas (sweet milky bread), and
pestiños (sweet squares).
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