Buffet style with muesli, yoghurt and honey, organic fresh fruit, dried fruit and nuts, and a selection of teas and coffee.
Pan con tomate with local goat’s cheese and olives and refreshing tea, with rosemary picked straight from the land.
Apple, raisin, and feta salad with rice, served with mixed green leaves including local wild herbs, and a selection of Boodaville-baked flat breads.
English tea and locally-made almond cake
Lamb from Marie-Carmen’s farm in a slow-cooked tagine with couscous, followed by melon, Aragonese sweet biscuits and desert wine. (vegetarian dish – chickpea and apricot tagine)
* All food is responsibly sourced, local and/or organic.
* A meal or snack with meat/fish is available most days
* Please inform us of any special dietary requirements when you make your booking