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Haciendas are impressive rural building complexes that preserve the legacy of the Roman villa. From the 17th to the 19th century, they developed into large agricultural estates, mainly used for olive growing, viticulture, livestock farming and grain production. It is a large complex built in the popular tradition, consisting of rural and urban architectural forms. Some of the portals are decorated with azulejos bearing the owner’s coat of arms or religious figures. Some are also decorated with stucco. Typical of a hacienda is a tower of various designs, on top of which there is a mirador from which the work on the farm and the surrounding area can be monitored. In the Hacienda de Guzmán, which lies to the east of Seville, each wing of the building has a patio.

Chufa is a hazelnut-sized earth fruit from which the Spanish summer drink is made. It originates from El Khuf (Sudan) and has been found in urns in Egyptian desert tombs dating back 6,000 years. In the 13th century, the Arabs brought it to Andalusia. The fruit only grows in a small area around Valencia. The town of Alboraya is considered the birthplace of the tigernut. It is also immortalised in the village’s coat of arms and gives its name to the main street: Avenida de la Horchata. The seedlings are planted in the sandy soil in spring. The small tubers that grow underground are harvested from October to December. The almonds are then dried, sorted, cleaned and ground.

Water, sugar and lemon juice are then added to the mixture. Pressed through a linen cloth, it can then be drunk straight away or frozen for the hot months of the year. Horchata is not only a refreshing, milky, nutty-tasting thirst quencher, but is also very healthy thanks to its content of flavonoids (vitamin P), biotin (vitamin H) and minerals (calcium, potassium, sodium, magnesium). As the drink contains no preservatives or colouring agents, it can only be kept for 1-2 days and must be discarded within 48 hours of production. As a labour-generating industry, the production of horchata led to it being pasteurised, bottled and sold in supermarkets throughout the country for economic reasons. However, the flavour cannot be compared to fresh, iced horchata bought in a horchatería.

Accommodation in rural hotels is becoming increasingly popular in Andalusia. Here, guests can find some well-deserved peace and quiet, especially during the numerous festivals and fiestas. They also have the opportunity to get to know the natural landscapes of Andalusia. Hikes or excursions into the surrounding nature parks can be started from the Hoteles Rurales. Many of the beautifully situated rural hotels have very high-quality facilities and also provide guests with information material such as maps, suggested hiking routes, etc. Most of them are a little off the beaten track. Most of the hotels, which are a little out of the way, have a restaurant with excellent cuisine where guests can enjoy regional specialities.