What’s in Season in Granada

What is in season in Granada, and what to order when the market changes.

Next up in Granada

1 Dec to 6 JanPiononos, mantecados and Granadina Christmas sweets

Spring

Habas tempranas (early broad beans): Granada province broad beans come in February and run through May, plated with Trevelez jamon at every tapeo bar.
White asparagus: Vega de Granada white asparagus comes April and May, served grilled with olive oil and shaved Manchego.
Choto al ajillo: Kid goat from the Alpujarras peaks at Easter, braised in garlic and white wine on traditional cartes.
Torrijas during Semana Santa: Andalusian Easter bread pudding (March 28 to April 5 in 2026) at every pasteleria in Granada.

Going to Semana Santa torrijas tradition?

Hotels in Granada, 20-28 Mar 2027

Holidufrom USD 56 a night

Gazpacho and salmorejo: Vega de Granada summer tomatoes drive the chilled soups; gazpacho is the lighter version, salmorejo the bread-thickened plate.
Cherimoya from the Costa Tropical: Costa Tropical custard apple comes October to March; spring brings the early picks at Mercadillo del Paseo del Violon.
Ajo blanco: Cold almond-and-garlic soup, the pre-tomato precursor to gazpacho, plated through July at traditional rooms.
Heladeria Los Italianos cassata: March-to-October artisan helado from the 1936 Gran Via gelateria, the citys summer queue.

Setas (wild mushrooms): Sierra Nevada wild mushrooms peak October-November, plated grilled or in revuelto on every modern Andalusian carte.
New olive oil from Sierra Magina: First-press picual and arbequina oils from Sierra Magina come early November, sold at the Feria del Aceite on Plaza del Carmen.
Sierra Nevada chestnuts: October chestnuts roast on Granada street stalls; the Sierra Nevada slopes are the source.
Trevelez jamon at prime ageing: The 30-month cured ham from Trevelez peaks autumn through winter, plated at Bodegas Castaneda and Las Tinajas.

Caracoles en caldo: Spiced snail broth runs November to March at Bar Aliatar Los Caracoles in the Albayzin, free with a cana.
Olla de San Anton: January 17 winter stew of beans, chorizo and pork, cooked at Chikito and Las Tinajas through January.
Rabo de toro: Slow-braised oxtail with red wine and bay, a winter staple at Antigua Bodega Castaneda and Las Tinajas.
Migas with chorizo and morcilla: Toasted breadcrumb stew with Alpujarran chorizo and morcilla, served through the cold months at Bodegas Castaneda.