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Las Mayoralas restaurant serves a selection of dishes from the surrounding area of Axarquia and Andalusia beyond. Each dish is prepared with fresh, local produce and served in the charming, traditional-style dining room.

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This is a tourist complex but has a very good restaurant open to non-residents. Food is good, but pricing could be a little more competitive.

What another visitor had to say:-

“We stayed at Cantueso in June this year. It is a beautiful and peaceful place which has the added benefit of a brilliant restaurant just steps from the cottages.”

The GPS location is:  Lat 36 55 30 N, Long: 04 10 24 W
IARU Locator: IM76VW

Address is: Camino del Estacion, 29710 Periana, Spain

Telephone: (0034) 699 946 213
E-mail: info@cantueso.net

Location maps are shown on the restaurant’s website: cantueso.net

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Wines and their drinkers are a rich mixture of different palates and different tastes so that individual preference come into play early on in the encounter.
To say there are no bad wines would be an exaggeration unless you have an alcohol problem,  in which case this post is hardly likely to be of any interest to you.

Matching wines to different food dishes so that the wine and the food being consumed help to enhance the overall experience is certainly something worthy of a little time investment, and although I would never pretend to be a wine buff nor for that matter would I pretend to know everything about food and the huge variety of dishes that modern day restaurants or even private parties might provide I do, however,  have a deep interst in maximising dining and drinking experiences to achieve the best experience.

I am sure that you too have had dining experiences which because of the company, the party or the restaurant, have remained in your memory as a pleasant or even outstanding experience that you treasure.  It is to this quest to have even more good experiences to remember that I offer some guidance as to the ideal mix that I offer this article.

In times gone past, the basic rules were white wine with fish or poultry and red wine with red meats and cheese with sherry to start and port to finish.  With the increased globalization of cuisine this simple fomula has changed somewhat and the choices of dishes available and the changes in dining, the rules as once was have become a little more sophisticated and therefore some guidance, rather than hard and fast rules, are more helpful.

Let us start with the pre-dinner nibbles that occur primarily for the host to provide a welcome and provide the time for those last minute adjustments that we all find necessary to make.

Pre-dinner nibbles are best when they are accompanied by a manzanilla sherry or a chilled fino.  The two classics and best appetite whetters are sparkling wine and dry sherry.  A light, non-vintage champagne or a lighter Californian or New Zealand sparklers is a good choice.  However, if serving highly seasoned canape´s , then a good dry sherry is to be preferred.

A cautionary note – always serve modest amounts of appetizers.

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Americans, in general, tend to be overweight, and in New York, with a  plethora of restaurants to choose from, weight and the food that restaurants serve to their client has come under the spotlight.  Restaurants are now obliged to publish for all to see just how many calories each meal consists of.  Some dishes, including salads, have more than enough calories for the average person to last them for several days.  As a result the administration has imposed a new law making it illegal to provide any dish without informing the customer of just how many calories it contains.

Food for thought?

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This video speaks for itself.  I found it on YouTube and thought that you might like to share it amongst your family and friends.

I must leave you now.  I am off to the kitchen to try it out for myself.

Posted under Featured Articles