Experience the
Taste of Andalusia
Food at the Cortijo – À la Corazón
They say the way to someone’s heart is through their stomach – and in Andalusia, that journey almost always starts with a plate of Iberian ham. We’re passionate about the food of this region: the cured hams, the olive oils, the simple yet bold flavours that have been perfected over centuries. And we love nothing more than sharing that passion with our guests.
But here’s the thing: we’re not a restaurant. We’re a small boutique hotel in Mojácar with big hearts and a rather well-stocked kitchen. So rather than menus and schedules, think of it more as … eating with friends who happen to live in Andalusia. A food experience, not a hotel service.
Breakfast – Your Morning Ritual
From 9:00 to 10:30, the day begins with the smell of fresh coffee, crusty bread, and sizzling bacon.
Our breakfast brings a taste of Andalusia straight to your table – slow and easy, just as it should be. Fresh bread and rolls, butter, homemade jams, a lovely selection of cheese and charcuterie, and everything you need for a proper tostada andaluza – olive oil, salt, and freshly grated tomato. Coffee or tea and freshly squeezed orange juice go without saying. Each day, we add something sweet, a yoghurt treat, or seasonal fruit from nearby.
No buffet, no queues, no stress – just sit back and enjoy. And then comes the only real decision of the morning: fancy an egg – scrambled, fried, or boiled? With or without bacon?
Evenings at the Cortijo
This is where the magic happens – when it happens. Some evenings, there’s a buzz in the air, and before you know it, we’re slicing Ibérico, uncorking a local red, and the table fills up as if by itself.
When the mood is right, we love to bring something special to the table. Perhaps a generous shared platter loaded with hand-cut cured meats, aged cheeses, and Almería’s famous tomato salad. Or a proper multi-course Andalusian dining experience, built around the glorious Ibérico pork, lamb, goat, or fish this region is so famous for. Sometimes it’s tapas at the bar – the bar where we’ll probably bump into each other for a sundowner anyway.
No fixed nights, no set menu, no obligations. We’ll let you know what we’re planning – and if there’s enough animo, it’s on. Think of it as a dinner invitation from your hosts, not a hotel service.
We’re a proudly meat-forward kitchen – Ibérico ham, secreto, presa, pluma and fresh Mediterranean fish are the stars of our table. More on what that means for dietary needs further below.
Wine, Sherry & Good Company
Yvonne is our in-house sommelière, and she rather enjoys sharing her love for Spanish wines. Every now and then, especially in the cooler months, we host a relaxed wine tasting or sherry evening with a few well-chosen bottles and some tasty bites to go with them. In summer, it might be more of a cocktail kind of evening.
No schedule, no sign-up sheets. If it’s happening, you’ll know. We’ll tell you over breakfast, or you’ll spot the preparations at the bar.
Good to know
Bringing your own food and drinks to the B&B is not permitted. If you prefer to cook at your own pace, our Beach Apartments in Mojácar Playa are just the thing.
A Word About Our Kitchen
Our cooking is rooted in the traditions of Andalusian cuisine – and that means Ibérico pork takes centre stage, alongside fish straight from the Mediterranean and slow-cooked lamb or goat. This is honest food, and we wouldn’t have it any other way.
We prepare one menu for everyone, with love and from scratch – but we’re a tiny team, not a restaurant with a brigade. That means we’re unfortunately not able to accommodate individual dietary requirements, allergies, or intolerances beyond the basics.
Speaking of basics: gluten-free bread and plant-based milk are always available at breakfast – just let us know.
A note on summer: In July and August, our guests are mostly Spanish – and as you may know, the Spanish and Northern Europeans have rather different ideas about when dinner should happen. Finding a time that works for everyone is near impossible, so during the peak summer months, our kitchen mostly takes a siesta too. That said, a shared platter is always an option if you let us know in the morning.
