Food History of Granada

Key eras

1492, the Nasrid kitchen at the Alhambra

When the Catholic Monarchs took Granada in 1492 the citys kitchen was Nasrid Moorish, built around saffron rice, lamb tagines, fried aubergine, almond pastries and Moroccan-style sweets. The expulsion of the Muslim population scattered the cooking but enough survived in convent kitchens, in the Albayzin quarter and through Morisco families that the modern citys cooking still carries the Moorish layer in salmorejo, berenjenas con miel and the teterias of Calle Calderia Nueva.

1500-1700, Sephardic and convent kitchens

After the 1492 expulsion the Sephardic Jews who remained as conversos kept their kitchen alive in the Realejo, the old Jewish quarter. The dishes (remojon with salt cod and oranges, mantecados glazed with honey, almond pestinos) moved into Granadina convent kitchens, where the Comendadoras de Santiago and Convento de San Bernardo still bake them through the cloister turn today.

1897, the invention of the pionono in Santa Fe

In 1897 the pastry chef Ceferino Isla opened Casa Ysla in Santa Fe, 10km west of Granada, and created a small layered pastry to honour Pope Pius IX (Pio Nono). The pionono entered the canonical Granadina sweets list and in 1916 Casa Ysla was named official supplier to King Alfonso XIII. The bakery still trades from the original Santa Fe site and the recipe has stayed in the Isla family for four generations.

1927-1942, the free-tapa tradition takes hold

The Granada free-tapa tradition (every drink comes with a free plate) took its modern shape between 1927, when Bodegas Castaneda opened on Calle Almireceros with house vermut and Alpujarran tapas, and 1942, when Los Diamantes opened on Calle Navas with free fried fish tapas. The system spread across the Centro, became the citys signature, and remains unique to Granada province (with Almeria and Jaen).

2025, Granadas first Michelin star at Farala

In November 2025 chef Cristina Jimenez earned the first Michelin star in the history of the city of Granada at Farala on Cuesta de Gomerez, one of the youngest women in Spain to hold a star. The kitchen runs three tasting menus rooted in Sacromonte and Albayzin heritage with live flamenco.

Immigrant influences

• Moorish (Nasrid): The Nasrid kitchen at the Alhambra brought saffron rice, lamb tagines, almond sweets and the teteria tradition. The Calle Calderia Nueva teteria strip in the Albayzin keeps the Maghrebi mint-tea ceremony alive in 2026.
• Sephardic Jewish: Sephardic conversos kept their cooking alive in the Realejo: remojon with salt cod and citrus, mantecados glazed with honey and almond pestinos that moved into convent kitchens.
• North African (Maghrebi): Modern Maghrebi families have opened teterias, shawarma stands and Moroccan restaurants on Calle Calderia Nueva and Calle Jardines, with Restaurante Arrayanes the citys most serious sit-down Moroccan kitchen.
• Italian: Italian families brought the artisan helado tradition to Granada in the early 20th century.
• Galician: Galician immigrants brought the pulperia format and pulpo a la gallega to Granadas tapeo crawl. Fogon de Galicia on Calle Navas has run the citys longest-running pulperia since 1998.

Signature innovations

• Free tapa with every drink (Granada province tradition since 1927)
• Pionono of Santa Fe (Casa Ysla, 1897)
• Tortilla del Sacromonte (gypsy-quarter offal omelette, early 20th century)
• Jamon de Trevelez (PGI cured at 1,500 metres in the Alpujarras)
• Berenjenas con miel de cana (Sephardic-Andalusian aubergine and cane molasses)
• First Michelin star in city history awarded to Farala in November 2025