+
Restaurants & Bars

Costa Del Sol Holiday

Robin Majumdar | Oct 8, 200108:12 AM     2

Just returned from a week in Fuengirola. The weather was glorious - consistently in the 80s during the day but not too hot at night and I ate well too.

A lot of the everyday eating on the coast can tend to the 'international' variety but you can avoid this by keeping it simple. I had gazpachos, barbequeued and grilled fish, Cigalas, Suckling Pig, Lechal Lamb, Pata Negra jamon washed down with lashings of Manzanilla, Marques de Riscal and Carlos I. This all comes at a very reasonable price - we were paying max about £25 a head for 3 couses including aperitifs, liqueurs and coffee.

My suitcase on return was packed with more of the Pata Negra jamon, Turron and a Spanish Brandy I haven’t tried before - Gran Duque de Alba. A trip to the gym is on the cards.

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

11 Cocktail Ingredients You Have Hiding in Your Kitchen
Recipe Round-Ups

11 Cocktail Ingredients You Have Hiding in Your Kitchen

by Pamela Vachon | Making a cocktail doesn't have to involve esoteric mixers and nine different kinds of alcohol, as...

How to Make a Fall Herb Garden, No Matter Your Living Space
Guides

How to Make a Fall Herb Garden, No Matter Your Living Space

by Kelsey Butler | Think growing your own is over with summer? Not so. Here's everything you need to know about planting...

9 Ways to Use Your Loaf Pan Besides Banana Bread
Guides

9 Ways to Use Your Loaf Pan Besides Banana Bread

by Camryn Rabideau | With the arrival of fall, baking season has officially recommenced, but if you're not ready for another...

11 Sheet Pan Dinners for Easy Meals with Effortless Clean-Up
Food and Kitchen Hacks

11 Sheet Pan Dinners for Easy Meals with Effortless Clean-Up

by Vanessa Simmons | Need an easy dinner that involves just one pan and hardly any clean up? The choice is obvious: sheet...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.