About 25 minutes from our current home base of Los Caños de Meca, Spain , is a town of fewer than 13,000 people, high on a hill. Vejer de la Frontera overlooks the Strait of Gibralter (if it hadn’t been a very overcast, rainy day, we’re told we would have been able to see Gibralter). The architecture clearly reflects the town’s Moorish beginnings from 711 – 1248 (thanks, again,Wikipeople). We were directed to a Moroccan restaurant housed in a building dating to the 10th Century. Thanks, Mercedes!
Following a maze of ever-shrinking, winding staircases and slightly eerie signs brought us to the restaurant with a typical Andalucian patio garden. We chose to eat indoors and out of the rain.
The Chef’s Mezze offered a selection of new-to-us flavours, right down to the kalamata olives spiced with cumin (we may have sampled a few before I remembered to take the picture).
There were crispy parcels wrapped in warka (phyllo) pastry of mixed veggies, spiced minced meat, and the favourite: goat’s cheese with crushed walnuts. Fortunately, we had ordered a separate order of those little babies.
The grilled manouri cheese, a mild, fresh goat’s whey cheese, with a texture much like that of a firm ricotta, was a nice textural contrast to the pastries.
Similar to Indian riata or Greek tzatziki, the bowl of Taratour (yogurt, garlic, and tahini) was a tasty, creamy addition, rounding out the flavours.
Our little lunch has whetted my appetite for Morocco; I’m already planning our winter trip of 2020.
*check out the updated Where Am I Now? page for a bit more about Los Caños de Meca*