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

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.

Summer

  • 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.

Autumn

  • 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.

Winter

  • 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.
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