Hotel Sierra Madrona

I had the venison and it was delicious. It’s a great spot for hunting meat and the menu is very good, though the desserts could be better 😉.

We were so happy with our weekday lunch. The food was exquisite and made good use of local Fuencaliente produce. We tried the cherry salmorejo, pistachio mazamorra, soy-marinated tuna with fried eggs, pork in palo cortado sauce, and a delicious Spanish-style French toast called torrija. The service was impeccable, too. They explained the dishes and answered all our questions. We’ll be back to try more. Thank you!

There were five of us at the Hotel Sierra Madrona restaurant in Fuencaliente on Tuesday, May 12th, during a trip to the Alcudia Valley and Sierra Madrona Natural Park. We loved the locally sourced, high-quality ingredients and how carefully everything was prepared. The standouts were the partridge pâté, Cordoban salmorejo, cheese croquettes, oxtail stew, and venison with chanterelle mushrooms. The desserts were spectacular: liquid cheesecake, the Sierra Madrona sweet dessert, and Lenten torrija. I was too embarrassed to ask for seconds. 😅 They also adapted a couple of dishes perfectly for the vegetarian in our group. The service was warm and friendly, and they showed us the gardens and the Molino de las Doncellas suite. What a great meal and experience. Too bad we don’t live closer.

The price matches the quality of the cooking and service. The food was spectacular, with local produce and a professional kitchen. We loved the organic pistachio mazamorra and tasty black salmorejo with baby eels to start, then superb oxtail and honey-glazed lamb. The unique Flor de Calatrava was a special dessert. Front-of-house service was excellent, too. Highly recommended!