El Chorro, a climbers paradise, perched among the ‘hills of hell’ (as the Romans dubbed the awesome gorges and cliff faces of the Rio del Guadalhorce), is an old Spanish pueblo. A curious mix of tourism and internet, cave houses and a centuries old way of life. The village is dominated by the 1920s hydro electric scheme and the Garganta (gorge) del Chorro. It was here that the battle in the closing scenes of the film Von Ryan’s Express was filmed and it is from the Garganta that La Garganta takes its name.

The restaurant is sited on the ground floor of an old mill opposite the small station of El Chorro with its orange trees growing along the platform. Parking is alongside the railway line (watch the edge as there is a one metre drop) or on the opposite side of the road where the drop is considerably more! The upper floors of the mill offer accommodation with spectacular views of the gorge. Outside is a terrace where meals and drinks are served during the spring and summer months. Inside, the restaurant has large picture windows and a pleasing ambience. The tables are covered in fresh white linen cloths and the glassware gleams in the sunlight or lamplight. It has an expensive aura but in fact the prices are quite moderate. The staff are very pleasant but speak little or no English so taking a dictionary can be helpful; although there are English and German copies of the menu.

Chef José Chía has based his menu on making use of fresh local produce combined with his imagination. Although everything is freshly prepared the waiting time is not over long. Starters arrive quickly and range from three euros for sopas and Gazpacho to around eleven euros for a mixed Iberian meat platter of hams, spicy sausages and salamis. At in between prices there are tortillas, ensaladas, scrambled egg with asparagus and an unusual goose mousse. A basket of bread costs one euro.

Main courses include the usual pork, fish and chicken dishes; but also duck, lamb, rabbit, sole in almond sauce, ox steaks, and kid (the goat variety!) in garlic. Also on offer are the local specialities of San Jacobos (cheese and ham fried in batter) and Flamenquin XXL (pork loin wrapped in Serrano ham). Peach, apple, spicy or Stroganoff sauces can be ordered with any dish. Most entrées cost between ten and eighteen euros but the San Jacobos (which are quite delicious)and the Flamenquins can be had for seven euros fifty.

Postres include the ubiquitous flan, natillas, arroz and ice cream as well as specialities of the house which feature apple cake, chocolate pudding, or cheesecake, all mostly for around three euros; but the real treat is ‘pijama’ for seven euros and is enough for two. This is flan, slices of pineapple and peaches, scoops of chocolate ice cream and all covered in whipped cream, a real yummy. Pijama does mean pyjama in Spanish and the reason for giving the pudding that name remains a mystery unless it is meant to have aphrodisiac qualities if eaten with a loved one by candlelight. As this article is on an international website the results of research into this latter possibility are best left to the imagination.

The wine list starts at seven euros and goes up to 110 euros for pink champagne. The Faustinos and Riojas are very drinkable; especially the Faustino VII Rosado. Beer, tinto verrano and soft drinks are also available. It is possible to have just a drink or coffee but if the restaurant is busy seating may be limited. La Garganta is well worth a visit, both for its food and its spectacular stetting.

La Garganta, El Chorro www.lagarganta.com tel: +34 952 495 000

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