Traditional dishes of the cuisine of Granada

Do you want to know the cuisine of Granada? We present you the traditional dishes of the cuisine of Granada.

Among the various Spanish and Andalusian cuisines certainly that of Granada is one of the richest, above all for the morphology of the territory and for the influences received over time from the various populations that inhabited it. But let's discover together the traditional dishes of the cuisine of Granada.

Sacromonte tortilla

As is well known, the Sacromonte tortilla is a gastronomic symbol of the cuisine of Granada. The worldwide fame of the potato tortilla is so well known that it is easy to find it in almost any place. The original recipe is cooked veal brains with pork chunks all mixed with beaten eggs and potato. Some recipes also include pieces of ham or sausage, peppers, and peas.

Broad beans with saladillas and jamos (Broad beans with ham)

The tradition of this recipe has been handed down from generation to generation. These are small fresh broad beans cooked in olive oil accompanied by strips of ham (usually Trevélez DOC ham).

Served hot this dish is often accompanied by a bread cake covered with grains of salt called “saladilla” (see below), with a plate of eggs or scrambled omelette.

Eggplant with cane honey (eggplant with brown sugar)

Aubergines with cane sugar are a dish of ancient Arab tradition, typical of the entire autonomous community of Andalusia, more widespread in the cities of Cordoba, Malaga and Granada precisely. It is often served in many bars and restaurants in Granada as an aperitif or tapa. They are prepared by frying the aubergines with hot oil and when they are ready (juicy on the inside and crunchy on the outside) honey is added to produce a truly spectacular sweet and sour effect.


Saladilla is a bread dough cake covered with grains of fat salt and baked in the oven. It is usually consumed in the province of Granada in the spring months and it is typical in these parts to eat it on the occasion of the religious feasts of the May Cross and Corpus Domini. It is often eaten as an accompaniment to green beans from the Vega area together with serrano ham, bacon or dried cod.

Granada soak

Among the traditional dishes of the cuisine of Granada to remember the Remojón Granadino, a gastronomic specialty among the most popular of the provinces of Almeria and Malaga. Its fame is due to the use of seasonal and quality raw materials: orange, chives and cod. The recipe varies depending on how you travel. Depending on the place you can find roasted, salted, raw, desalted or non-desalted cod. Moreover, potatoes, dried tomatoes, black olives, onions, hard-boiled eggs, onions or shallots, garlic, vinegar, chilli are often added, but at the base of this dish there is the very good local olive oil.

Piononos de Santafe

The pionono is certainly the most famous dessert in the province of Granada born in the late nineteenth century on the occasion of the visit of the pope, from which it takes its name. The original recipe has been developed and renewed over the years with the addition of new ingredients and flavors. From bitter chocolate with raspberry or mandarin, to white chocolate and vanilla or tiramisu flavor are just some variations with which this typical dessert is prepared.


Zalamandroña is a kind of cold salad served in various villages in the center-east of the province of Granada, particularly in the Guadix region. The historical origin of the dish dates back to the Andalusian period of the XNUMXth century. The vegetables (roasted peppers, courgettes, squash, dried tomatoes) harvested in the gardens of Granada are dried in the sun during the summer. When preparing the dish, the vegetables are hydrated and olive oil, chopped onion, desalted cod, pine nuts, oregano and ground black pepper are added.

After discovering the traditional dishes of Granada cuisine, we also suggest you try the famous Granada tapas.

What is a “tapa”? Are there any in Granada?

The best tapas bars in Granada

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