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Simple. delicious Mediterranean cooking.

An abundance of seasonal local produce is brought to the kitchen every day and cooked imaginatively with the mimimum of fuss.

Crisp, energizing salads and a wide variety of home grown vegetables accompany carefully selected and simply cooked meat and fish dishes.

A leg of pata negra jamon iberico, raised on nearby farms is always on the sideboard.

Local and manchego cheese, honey, delicious fruits, homemade ice creams, yoghurts, puddings and preserves are part of every meal.

The Marmalade is sublime as it is made from our own organic oranges.  There is no secret ingredient, just the fact that the oranges are picked , peeled and prepared on the same day which conserves every particle of flavour.

In winter you could be eating a hearty soup of chickpeas and chard followed by a chicken or lamb stew with herbs with baked local pears in wine - or in warmer weather a chilled soup, garlicky king prawns with ginger, a leafy salad and a home made lavender ice cream.

The Trasierra recipes have evolved from simple local dishes with a slightly more sophisticated twist using the freshest ingredients from our garden and local suppliers. They have been devised by Gioconda, Charlotte and Christopher with the help of Dolores and Mariquina, two excellent local ladies who cook.

For the more sophisticated palate Christopher will rise to the occasion and produce some stunning party fare - always with healthy eating in mind.


"There is always the ubiquitous pata negra jamon (Spanish ham puts proscitto to shame) along with the typical preparation of bread rubbed with garlic and tomato and drizzled with the local olive oil. Lunch is served buffet-style under a pergola by the pool. Our first day it was gazpacho, a cumin scented lentil stew with chorizo, a splendid array of salads and cheese with quince jelly. The next day it was calassic Spanish tortilla de patata, with a salad of tomato,mint and onion and grilled sardines, followed biome made ice cream. A typical dinner may include a manchego cheese risotto followed by a whole sea bream baked in salt with a lemoy aioli or a warm squid salad with red chilli and arugula and slow roasted Spanishlamb with rosemary. A prfect winter supper of roast chicken with thyme and caramelized carrots followed by a lemoncurd tart."
Julia Reed - American Vogue