When booking 3 rooms or more, different policies and additional supplements may apply.

Breakfast is served with personalized attention at the table, our breakfast is a simple and complete tasting that unites the tradition of old-fashioned breakfast with the demands of healthy nutrition, making this time of day something relaxed and special.

Breakfast is a nod to the Serranía de Ronda and its crops, we offer a buffet of cereals: wheat, corn, oats and a mix of dried fruits, dehydrated fruits and seeds. We also offer a selection of organic honeys from different areas of the mountains: (orange blossom, chestnut, milflores) and of course we invite you to try our homemade seasonal fruit jams.

As a tribute to the olive grove of the Molino we serve it on a natural olive wood board treated with olive oil. The star of the breakfast is our early harvest AOVE Molino del Arco of the Hojiblanca variety, with its characteristic intense and slightly spicy flavor that evokes a young and vibrant fruit.Along with our olive oil, the assortment of breads is the basis of the Serrano breakfast. Made in a local bakery in the town of Cuevas del Becerro, they are sourdough and slow fermentation breads. We present: typical "mollete malagueño", slice of seed bread and slice of hard wheat bread "recio de Ronda" (a variety of cereal recovered by local farmers). Completing the triad of Extra Virgin and bread, we offer a slice of Iberian ham. The portions of semi-cured payoya goat cheese (native breed of the area) bring us the flavors of the Sierra de Grazalema. The grated natural tomato, the homemade yogurt and the selection of freshly cut fruits are the necessary supplement of a Mediterranean diet. As a typical sweet from Ronda we present a portion of torta de aceite (typical pastry of the area made with almonds and aniseed). All this accompanied by coffee, tea, infusions, animal milk, vegetable drink, freshly squeezed natural orange juice and a variety of egg preparations (scrambled, fried, soft-boiled, boiled) accompanied by slices of roasted tomato and crispy bacon.

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Tegevusloa number: H/MA/357