7 Best Frigiliana Restaurants:
Plus Most Popular Dishes & Recipes
** Salad with Pan-Fried Goat Cheese - The Garden Restaurant - Frigiliana
Welcome to our guide to the Best Restaurants in Frigiliana... Frigiliana is Nerja's pretty neighbor, located just 15 minutes inland from the costa del sol, surrounded by a fertile valley and the Sierra de Tejeda mountain range.
It's just a tiny village with quaint winding streets and hidden alleys, but tucked away in these picturesque alleys are numerous great cafes and restaurants just waiting to be discovered!
Keep reading to learn more about the 7 best restaurants in Frigiliana...
Also: Check out our restaurant selections in these near-by Costa Tropical towns...
The 7 BEST Frigiliana Restaurants:
Restaurante El Mirador
The Best Pub
Bar Fandangos Frigiliana
The Best International Restaurant
Sal Y Pimienta
5 Local Dishes You Should Try in FrigilianaLocated at the eastern end of the Costa del Sol, the quaint village of Frigiliana offers more than just scenic beauty. Its narrow, winding streets and whitewashed houses are complemented by a vibrant food scene.
While visiting Frigiliana, take the opportunity to try some of the more traditional dishes like migas, salmorejo, miel de caña, green olives and of course the local wines! 🍷
It is impossible to talk about Frigiliana's gastronomy without mentioning migas. A simple but tasty dish, migas was traditionally a way for peasants to use up stale bread.
Bread crumbs are fried with garlic, peppers and chorizo and are often served with hearty meat dishes. The "plato alpujarreño", for example, is a favorite local dish of chorizo, black pudding, roasted green peppers, fried eggs and migas... It's delicious!
2. Ajoblanco and Salmorejo - Two Cold Soups
Ajoblanco is another of Frigiliana's iconic dishes. It's a cold soup with ground almonds as the main ingredient, mixed with garlic, bread, olive oil and vinegar, this creamy soup is a refreshing treat on a hot summer day. It's traditionally garnished with grapes, which provide a sweet contrast to its subtle salty flavors.
Salmorejo is another traditional Andalucian soup made from ripe tomatoes, bread (usually day-old to give it body), garlic, olive oil and vinegar. These ingredients are mixed together to make a smooth, creamy soup. The quality of the tomatoes and the olive oil determine the "flavor" of the dish.
Unlike gazpacho, salmorejo has a thicker, more velvety texture. This is due to the addition of bread, which is soaked in the tomato mixture and then blended to achieve a creamy consistency. It's typically garnished with hard-boiled eggs and jamón serrano.
Make them yourself at home!
- 200g blanched almonds
- 3 garlic cloves, peeled
- 100g stale white bread, crusts removed
- 100ml extra virgin olive oil (preferably from Frigiliana)
- 2 tbsp white wine vinegar
- Salt, to taste
- 700ml cold water
- Seedless white grapes or melon cubes, for garnish
- Soak the stale bread in cold water for about 10 minutes, then squeeze out the excess water.
- In a blender or food processor, combine the almonds and garlic. Process until they form a smooth paste.
- Add the soaked bread to the almond mixture and blend again until combined.
- While blending, slowly drizzle in the olive oil to create a creamy emulsion.
- Add the white wine vinegar and salt. Continue blending while gradually adding the cold water until the soup reaches a creamy, pourable consistency.
- Chill in the refrigerator for at least two hours.
- Serve cold, garnished with seedless white grapes or melon cubes.
- Ripe tomatoes: 1 kg (about 2.2 lbs)
- Stale bread (preferably a baguette or similar): 200 g (about 7 oz)
- Extra virgin olive oil: 100 ml (about 1/2 cup)
- Garlic: 1 clove (you can adjust to taste)
- Sherry vinegar or red wine vinegar: 2 tablespoons
- Salt, to taste
- For garnish: hard-boiled eggs and jamón serrano (Spanish cured ham), finely chopped
- First wash the tomatoes. Then quarter them and remove the stem.
- Blend the tomatoes in a food processor until smooth.
- Pass the blended tomatoes through a strainer to remove the skins and seeds. (This step is critical to achieving a smooth texture.)
- Cut the stale bread into chunks and soak in the tomato mixture for about 10-15 minutes. This will soften the bread and make it easier to blend.
- Place the soaked bread and any remaining tomato mixture back into the blender.
- Add the garlic clove, vinegar and a pinch of salt. Blend until smooth and thick.
- While blending, slowly add the olive oil. This process is similar to making mayonnaise and helps create a creamy texture.
- Chill the salmorejo in the refrigerator for at least an hour before serving. It's important to serve it cold.
- Garnish with finely chopped hard-boiled eggs and serrano ham. If you don't have serrano ham, prosciutto is a good substitute.
3. The Sweet Side of Frigiliana: Miel de Caña
"Miel de Caña" translates as "sugarcane honey" and it's a typical syrup made from sugarcane, similar to molasses. It's made by extracting the juice from the sugarcane and then boiling it down until it thickens into a syrup. This process concentrates the natural sugars and flavors, resulting in a dark, rich syrup.
The syrup has a deep, sweet flavor with hints of caramel and molasses. It's used as a topping for desserts, in baking, and in savory dishes like "berenjenas con miel" (fried eggplant with sugarcane honey) or drizzled over a goat cheese and walnut salad.
Miel de Caña holds a special place in Frigiliana, which is famous for its production and even has the last remaining sugar cane factory in Europe. You can buy some to take home at the "Bar Vinos El Lagar" near the Ingenio factory.
4. Local Green Olives
The hills surrounding Frigiliana are dotted with olive trees, so it's no surprise that olives play an important role in the local cuisine. Whether eaten alone, used as a base for a dish, or pressed to make olive oil, the olives of this region have a distinctive flavor. Olive oil from Frigiliana is also a prized product, known for its rich flavor and smooth texture that adds depth to any dish.
5. Wines and Spirits
Beyond the delicious food, Frigiliana also produces wonderful local wines and spirits to accompany its dishes. The 'vino del terreno', a typical wine, is a must. Also the 'Moscatel' or sweet sherry, which is perfect as an after dinner drink.
For those with a taste for stronger spirits, 'aguardiente', a local liqueur flavored with aniseed, is a good choice. It's not uncommon to find older residents enjoying a glass in the morning, claiming it's the secret to their longevity!
These can also be sampled and purchased at 'Bar Vinos El Lagar'.
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