Hotel Galaroza Sierra
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TripAdvisor Reviews Hotel Galaroza Sierra
Travel Blogs from Galaroza
... salad of mixed lettuce, local goat cheese, ground local hazelnuts, and a sherry vinaigrette dressing followed by something called Capricho de Sarrano, a dish which turned out to be medium-cooked medallions of local Iberico pork wrapped in local Jamon de Iberico with a touch of sauce made with local goat cheese. It tasted incredible, but they say you are what you eat and all this pork is turning me into a little piggy. Once ...
rainy days because there are so many better days to do them. But if my nine
English travel companions held that attitude they’d rarely get out of their
houses, and so were not phased by the forecast rain.
And rain it did – off and on for probably about half the
time during our long day’s walk. The scenery, at least what I was able to see
of it in rain and low clouds, was quite similar to that on our other days ...
... a corporation that still exists under Australian control.
The era of big mining in the area lasted until the early 1960s. Francisco Franco nationalized the mines in 1954, ending the era of British control, and lower mineral prices from developing nation competitors and government-control mismanagement resulted in the closure of the mines less than a decade later. Currently high copper prices, though, have resulted in one of the five major ...
... the peak of Cerro
San Cristobal overlooking Almonaster was on a trail through spikey bramble
thickets. One apparently caught my sweatshirt which was hanging on my backpack.
The brambles were unpleasant enough and sweatshirt old enough that I didn’t
feel the need to go back and look for it when I realized on top that it had
We enjoyed a nice picnic lunch at the top of Cerro San
... Serrano Ham, Marinated Red Pepper Salad, and Marinated Chargrilled Cuttlefish
and Onion Salad. The main course was local Lomo de Cerdo Iberico en Salsa de
Queso de Cabra (Loin of Iberian Pig in Goat Cheese Sauce). The local produced
cheese in the Sierra de Aracena is made mostly from goat milk but more closely
resembles the better known Manchego cheese which is usually made from sheep
milk. It was a somewhat unusually flavored dish.