WednesdayWe reluctantly checked out of our excellent hotel, picked up our hire car and headed for the hills, driving south from Granada and up to the highest village of Trevélez, home to many of Spain's most well-known producers hams dried in the dry mountain air. We picked up our hire car from Granada airport and set off towards our destination - the Hotel La Fragua II, which is also reputed to have the finest restaurant in the village. The drive was spectacular, a little scary at times, as we climbed more than a kilometre in altitude. When we reached the village itself, the sat nav tried to take us straight up along the slippery mule path, and the route soon became impossible. We rolled back to somewhere safe to park and walked up to the hotel. It being lunchtime, the staff were in the restaurant. Once we'd explained our plight, the barman volunteered to drive the car up for us, which he did with ease via a slightly less precipitous track. Then we were straight in for a lunch of gazpacho, stewed kid and stuffed aubergines.
|View from the balcony, with the weather closing in|
A rather short time later, we were back for dinner, which was a ham and pork fest. ¡Jamón, jamón! The food was excellent, if a little plentiful for us. All of the other guests were clearly serious walkers who'd spent the day in the clouds and had stronger appetites.