We are committed to updating our pages as regularly as possible, allocating over half of our editorial resources to this essential task, to ensure that you can always find the latest, most reliable information on popular topics and places.
Here is a list with the latest pages that have been updated or created. Most recent are at the top of the list.
A beach bar or chiriniguito is was typically a wooden shack on the beach with an relaxed alternative atmosphere serving simple inexpensive food and drinks. Nowadays you have such a range, from the simple traditional beach bars to the high end chiringuitos, with fusion cuisine and designer decor.
Located in Sotogrande the Trocadero Sotogrande Beach Club boasts beautiful green lawns typical of the area and sun loungers placed steps away from the beach. Buffet lunches are on offer and it is a favourite meeting place for the Sotogrande set while they enjoy many facilities.
The hermitage is located in the Plaza de la Oscuridad, in the rear courtyard of a house owned for years by the Ponce de León family. Thanks to a scheme by the City Council, and with the collaboration of its current owner, Fernando Ponce de León, the hermitage has opening times for public access. This was permitted after Mr Ponce de León restored the building with the help of some architects.
Alhaurin El Grande is a satellite town for many families working in the provincial capital Malaga. The outskirts provide new urbanisations and the old town is very much conserved. Alhaurin El Grande has a rich history. In the forested areas south-east of the village of Alhaurín el Grande there are traces of Neolithic occupation: silent witnesses to the long history of human habitation of the area. A history longer than history itself.
Puerto Banus is located in the Nueva Andalucia suburb of Marbella, 6km to the west of the town centre, just before you reach the small town of San Pedro de Alcantara. Although it may at first appear as a developed old Spanish fishing village with an impressive mountain backdrop, Puerto Banus was in fact designed and built in 1970 by local property developer José Banús as a luxury marina and shopping complex.
Somewhere along the way, Ronda became known as "the Eagles' Nest". There was deliberate irony in the name. On the one hand a simple, mildly poetic reference to its perch high in the mountains above its famous gorge; on the other an ironic reference to its inhabitants' reputation for canny ferocity.
Casares is a picture postcard village with a population of just three thousand and the view from the approach is definitely worth a photo. To say that Casares is beautiful is an understatement. Most of the white villages are beautiful but there is something very special about the sight of Casares that causes the visitor to park the car and contemplate the scene.
Behind the Plaza de Toros are Ronda's spectacular walkways celebrating two famous visitors, the Paseos de Ernest Hemingway and Orson Welles, both great aficionados of the corrida and just two of the stellar international figures who became associated with Ronda over the years.
Torre del Mar is one of the main tourist resorts east of Malaga on the Costa del Sol. Located about half way between Malaga and Nerja. The resort of Torre del Mar is the beach resort of the inland town and part of the municipal district of Vélez-Málaga, capital of the Axarquia region.
Sotogrande is home to the world famous Valderrama course, host to the Volvo and Andalucia Masters, Ryder Cup and LIV Andalucia.
Home to Volvo Masters (1988 to 1996), the Ryder Cup (1997), the World Golf Championships (1999 - 2000), Volvo Masters (2002 to 2008), the Andalucía Masters (2010 and 2011), Open de España (2016), Andalucia Valderrama Masters (2017 and 2018), Estrella Daam N.A. Andalucia Masters (2019 to 2022) and LIV Andalucia (2023 to 2025).
Sotogrande is truly the unique experience, a "Pebble beach" resort with a suburban feel - wide avenues lined by large luxury properties each with its own "single family dwelling". Sotogrande has a mix of property types for sale. In the Marina area it is predominately Apartment and Penthouses.
This brief guide to preparing, checking in, managing and collecting your luggage at Málaga Airport will help you plan ahead and avoid possible problems.
Located in the La Reserva area of Sotogrande Alta near the La Reserva Golf Club House, the Beach Club features a unique artificial 2.800 m2 beach and sandy based artificial lagoon, combined with a 17.000 m2 water-sports lagoon set in a natural hollow in Sotogrande hillside.
There is a LockMate left luggage office in the public side of the arrivals area in Terminal 3. It is open from 08:00 to 20:00 hrs every day of the week.
In a soup pan combine the onion, pepper, tomatoes, garlic and oil and let them stew for 10 minutes. Add the paprika, cumin, pepper and salt and the water or stock. Bring to a boil and cook for 10 minutes more. Add the fried bread croutons immediately before serving. Garnish with mint and serve accompanied by figs and pieces of green pepper and onions.
This is a type of cold, thick soup, typical of villages in the Antequera region, that gets its name from the tool with which it is made, the pestle (porra) and mortar; it can also be made by hand, grinded or crushed. It is also called porra fría or crúa to differentiate it from the hot soup that contains the same ingredients, but is eaten hot, accompanied by black pudding or bacon, typically in winter.
Begin by washing the vegetables well with cold water, then chop and mix with the rest of the ingredients in a saucepan. Blend all the ingredients together and pass them through a colander. Chill in the fridge until very cold. When you take it out of the fridge, the result will be one of the most delicious culinary dishes you can enjoy during the Andalusian summertime.
Soak the bread in water to cover, then squeeze it out. Place in blender or processor with the pulp from the peeled avocados, the onion, green pepper, cucumber and salt. Process until puréed. Add the oil and lemon juice and a little of the water. Pour into a tureen or pitcher and dilute with additional water. Chill. Serve the gazpacho garnished with chopped red pimiento.
Soak the bread in water to cover. Put the egg and garlic in blender or processor and whirl them. With the motor running, add the oil in a slow stream until the sauce is amalgamated. Squeeze the water out of the bread and add it to the processor with the lemon juice and salt. Then add slowly as much water as the container will hold.
