The Hoopoe Yurt Hotel, luxury yurt accommodation in Andalucia, Spain
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Food throughout the day

Breakfast

The day begins beside the pool with breakfast of fresh fruit salad, cereals, yogurt, eggs, toast with homemade jams and honey from local farms, and juice, tea and coffee.

Hammock by the pool
Breakfast

Lunch

Throughout the day we offer a selection of sandwiches and paninis (our specials are goat's cheese, pesto and cherry tomato or gruyere cheese, ham and homemade picallili), as well as Salade Niçoise and our own Serranía salad, meat and cheese platters, and gazpacho. We also serve a fresh fruit juice and a cocktail of the day, as well as iced coffee with cream and caramel sauce.

Meat and cheese platter
Gruyere, ham and picallili panini
Cool and green

Salade Niçoise
Red refresher
Goat's cheese panini
Serrania Gazpacho

Dinner

The food we offer our guests is a big part of their holiday. We know our guests look forward to a three course dinner after a hard day of sightseeing in the historic town of Ronda, or a vigorous walk up the Sierra de Líbar, or even just lazing by the pool. It is the highlight of the day and brings everyone together.

Dinner begins at 8pm with cava and a tapa in the Herb Garden Bar.

Tapas

Smoked salmon with chive cream and cucumber
Boquerones with cherry tomato, caperberries and parsley oil
Roast carrot with caraway, mint and feta



Dinner is served at 8.30pm four nights a week (Monday, Wednesday, Friday and Saturday) in the pool pergola. To finish we offer local brandy and pacharan, with tea and coffee.

Dinner in the pool pergola

Panfried quail

Dinner costs €35 per head and includes cava with canapes, starter, main course and pudding, a local brandy or liqueur, and tea or coffee.

On Tuesdays, Thursdays and Sundays we serve a selection of tapas in the bar.  This costs €25 per head.

We serve our house wine during dinner and tapas.

A typical menu might be:

Asparagus tempura with quince alioli
Hummus with spicy beef and caramelised red peppers
Empanadillas of spinach, feta and pinenuts
Panfried cod with caponata sauce
Honey pannacotta with cinnamon and poached pears




"Place settings" courtesy of Art Conaghan.






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