Home-grown and home-cooking is the basis of the Benamaurel gastronomy. With an abundance of locally produced olive oil, wheat, tomatoes, peppers, cucumbers and capers, the cooking is as tasty as it is healthy, with many local stews and salads.
Try the local "Pipirrana" (based on a cucumber and tomato salad) which is often enhanced with fresh wild capers. Cold meats are of the highest quality, with a grand tradition of curing and hanging meat in the ideal conditions and temperatures afforded by the caves.
Local sweets and deserts are delicious, with specialities such as "borrachuelos" (a kind of rum baba) at Easter.