here - Molino del Santo

M
HHoOtTe El L • •
THE LATEST NEWS from
Molino
MOLINO DEL SANTO
del Santo
RR eEs St Ta Au Ur Ra An Nt Te
•
• BBA aR r
April 2016
SEEMS LIKE WE NEED TO TOUGHEN UP!
So you come to Molino del Santo to do
a bit of walking? Or maybe you pass
through here as a part of a week’s walking
holiday with an agency? Of course that is
all very admirable … you are not one of
the sloths that spend all day around the
pool at Molino buying food and drink and
filling the owners’ pockets with your hardearned cash. Sadly.
But if you want to impress the boss these
days you need to better the exploits of
Thorsten Brandt and Anne Kupschus.
This couple who live on Dartmoor have
visited Molino this spring as part of a
week’s walking as organized by Inntravel.
So far, so good and quite normal.
But what makes them different is that
they have completed the five day route
from Zahara via Grazalema...RUNNING!
As far as we know no guest has ever
done this before and we think they are
pleasantly crazy…
They admit to stopping regularly for
photography and view admiration. They
have only been running for six months
so if you were to start now, you might be
ready to accelerate over “our” mountains
by October…
NEW MENU
FOR APRIL
As many of you will know, our a la carte dishes vary with
the seasons but we also offer a menu which changes every
month. Our menu for April will be available from the beginning
of the month and as you can see below offers some delicious
alternatives. If you are based in this area why not combine a
visit to try the new menu with an overnight stay? There are
still some rooms available for most dates and we will offer
you special rates within fifteen days of arrival if you mention
this newsletter.
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Molino
del Santo
MENÚ DE ABRIL - 29€
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Molino
del Santo
PRIMEROS / FIRST COURSES
Paté de Higadito de Pollo al Pedro Ximénez con Mermelada de Aceitunas Negras y Gengibre
Chicken Liver and Pedro Ximenez Parfait with Black Olive and Ginger Chutney
M
El Restaurante
Pastel de Salmón, Salsa de Queso Cremoso con Alcaparras y Vinagreta de Salmón Marinado
Salmon Terrine with a Caper and Soft Cheese Cream and Smoked Salmon Vinagrette
del Santo
Crema de Setas, Alubias Blancas, Aceite de Trufa y Picatostes al Romero
Oyster Mushroom, White Bean and Truffle Oil Soup with Rosemary Croutes
SEGUNDOS /E MAIN
l R e s t aCOURSES
urante
M
Molino
Albóndigas de Pluma Ibérica Rebozadas en Sésamo, Verduras a la Brasa y Salsa de Chili y Pimienta
Iberian Pork Meatballs with Grilled Vegetables and a Spicy Chilli and Pepper Sauce
d e l Salteadas
S a n t o y Arroz Salvaje con Frutos Secos
Lomitos de Dorada con Pesto de Albahaca, Espinacas
Grilled Sea Bream Fillets with Basil Oil served with Sautéd Spinach and Wild Rice with Mushrooms and Raisins
Hamburguesa de Champiñones y Espinacas, Bollito de Amapola, Aguacate y Mahonesa Suave de
Mostaza en Grano
Mushroom and Spinach Burger in a Poppy Seed Bun with Avocado and Grain Mustard Mayonnaise
EL RESTAURANTE
M
Molino
POSTRES / DESSERTS
del Santo
Tarta de 3 Chocolates con Salsa de Fresa y Chupito de “Bornos Semi Dulce”, Uva Sauvignon, Rueda, Valladolid
White, Milk and Dark Chocolate Tart with Strawberry Coulis - served with a Shot of “Bornos Semi-Sweet”,
a Sauvignon Dessert Wine from Rueda, Valladolid
Bizcocho Caliente de Dátiles con Salsa Tofi y Helado de Vainilla y Chupito de “Andresito”, Uva Moscatel,
Almargen, Málaga
Warm Sticky Toffee Pudding with Toffee Sauce and Vanilla Ice Cream served with a Shot of “Andresito”, a Moscatel
Dessert Wine from Almargen, Málaga
Flan de Naranja con Crema de Licor de Cítricos y Chupito de “Don PX”, Uva Pedro Ximénez,
Montilla-Moriles, Córdoba
Orange Cream Caramel with a Locally-made Citrus Liqueur Sauce served with a Shot of “Don PX”,
a Pedro Ximenez Dessert Wine from Montilla-Moriles, Córdoba
Cubierto por persona - 1€ / 10% I.V.A. Incluido • Cover charge per person - 1€ / 10% V.A.T. Included
All of our menus are available on our website - click here
WONDERFUL
WALKING
We have been checking some of our walking routes in the last
few weeks and the countryside really is unbelievably beautiful at
this time of year. The first bee orchids are just coming out along
with a host of other colourful plants. The summer breeding birds
are returning now… what are you waiting for? A few days in
the mountains is good for everyone!
OLIVE HARVEST 2016
Although we have had one of the driest winters we have ever
known, it is good to know that the olive harvest which has just
finished will reach normal quantities this year. In an area where
the price of olive oil affects every household on a daily basis,
this is indeed good news.
Of the 1,2 million tons of olive oil produced in Spain each year,
over 85% comes from Andalucian trees. In Málaga province
there are over 22000 olivareros - people who make their living
from the production of olive oil - making this by far the most
important agricultural crop in the province.
In 2015 eating olives and oil production generated an income
of 204 million euros - over a third of the total agricultural
income of the province. The retail price of high quality oil is
expected to be between 4 and 5 euros a litre in 2016.
Some of our staff spend part of their winters collecting olives
from trees in the Benaoján area. They estimate that you need to
collect about 6 kilos of “good” olives to produce a litre of oil. To
summarise exactly, that’s “quite a lot” of olives.
CAMINITO DEL REY... update
We are delighted that lots of people have shown so much
interest in the walk that we featured last month along the old
walkway through the gorges of Chorro near Ardales.
We are less delighted that the authorities seem unable to tell
us how we can obtain tickets to allow our guests to enjoy the
experience.
It appears that the organization of the route is being passed
to a private company rather than the government department
which has been in charge for the first year of its life. At the
moment during the period of transition, the route is closed and
no-one seems to know when the tickets will be on sale or how.
We are told this will be resolved soon and we will let you know
what the new system will be when it is in operation. Given
that the new attraction has meant that local businesses have
been able to double their staffing levels to cope with the new
demand, it is something of a priority. It is estimated that the
attraction will contribute 40 million euros to the local economy
in 2016. Just goes to show….
WHAT OR WHO IS A TAGARNINA?
One of the delights of people who love the countryside in
these parts is understanding which wild plants can be used for
medicinal purposes - more than you might expect is the answer
- and, of slightly more interest to most, which can be eaten.
Fungi of various types are collected by locals in the autumn and
wild, slightly bitter asparagus is regularly hawked at roadside
ventas in season as well as eaten in omelettes in many homes.
But if you see locals out rummaging in the undergrowth
and extracting plants it may well that you have encountered
someone looking for tagarninas. This plant resembles a thistle
and grows wild in the countryside.
Traditionally it was used in soups and stews although some
people also include it in omelettes and salads. It is slightly bitter
with an earthy taste according to Molino staff. In the years
of hunger in Andalucia, after the civil war, it was a valuable
addition to many families’ diet.
Nowadays the humble tagarnina has been recognized by a
wider audience and the village of Villanueva del Rosario near
Grazalema has recently held a day in its honour. 200 kilos of
the plant were collected from the sierras, cooked in a stew with
almonds, garlic and potatoes. The result, served with garlic and
parsley bread, was shared with 3000 people in the village at a
recent fiesta. Any excuse for a party!
HAPPY GUESTS
A few recent comments…
“Love the flowing river, the art and pottery, the individuality of
the rooms. A great stopping place , we were surprised and
delighted.”
“We liked the ambience, the informality, the excellent staff and
the food. Really great hotel (we stay in a lot and don’t like them
all).Don’t change too much.”
“All of the staff are exceptional. They make you feel like you
have come home - a wonderful hotel.”
“We have travelled the world and been in hundreds of hotels
and this is one of the best run that we have ever stayed in...
and we don’t please easily. 20 out of 10.”
“We are delighted to come and stay with you. You deserve full
marks. We shall be back!”
“Excellent! (And this from a couple not easily pleased). Helpful
and friendly staff - excellent room and service and warm fire.”
What will be your excuse for visiting Molino del Santo soon? Whatever it is, we look forward to
welcoming you to our “little piece of paradise” soon.
Best Spring Wishes
Andy Chapell , Pauline Elkin and Eddie
Bda Estación s/n, 29370 Benaoján, Málaga,
Tel: 952 16 71 51 : 952 16 73 27 : www.molinodelsanto.com