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Like everything at La Donaira, our food combines natural goodness and sophistication. Home-grown organic field to fork produce is the starting point for healthy and innovative menus.
What we eat depends on what’s plucked from our huertas each morning and whether it’s the season for figs and plums or almonds and quince. Edible flowers and herbs from the medicinal garden add the finishing touch. Bread is baked and eggs collected fresh every morning. We make goats’ milk cheese, press our own extra virgin olive oil and collect honey from our mountain hives. What we don’t produce on the farm, we source from a local network of artisan producers.
Natural, biodynamic and organic wines with over 90 references from 12 countries. We produce our own Petit Verdot and Blaufränkisch and are in the process of extending our vineyards to focus on varieties of local grapes.
As well as supporting passionate and talented winemakers, we are keen ambassadors for these wines which celebrate the innate and complex characteristics of the grape and the soil, use no chemicals and are produced in much the same way as they were for centuries before arrival of the agricultural revolution and pesticides and, to our mind, are always the best option.