Autumn tastes like the mountains: wild and traditional cuisine triumphs in the Sierra de Grazalema

With the arrival of the first autumn rains, the forest awakens and the trails of the Sierra de Grazalema —one of the most charming mycological spots in Andalusia— become the favorite destination for nature lovers. But the true journey does not end after the harvest: it continues around a good table, where the scent of pine, wet earth, and underbrush transforms into high-quality local gastronomy.

Cuisine born from the land

In the middle of this privileged setting, the restaurant De la Tierra (located within the hotel

) invites you to stop time and reconnect with the origin. Under the maxim that "what is natural is born from the earth", its proposal values local products and traditional mountain recipes from a contemporary perspective.

Open to both guests and passing travelers, the space celebrates this season by dressing its menus with the best treasures of autumn. At the helm of the kitchen, chef Alejandro Rivera transfers his passion for mushrooms to dishes such as wild mushroom soup, gratinated oyster mushrooms, and wild boar stew with boletus. Flavors that coexist in harmony with icons of the local pantry such as game meat, wild asparagus, thistles, and the unmistakable payoya goat cheese.

The recipe to recreate autumn at home: Wild boar with boletus, celeriac, and red wine jus

For those seeking to bring the warmth and sophistication of mountain cuisine to their own home, chef Alejandro Rivera shares this proposal full of nuances, texture, and intensity.

• Difficulty: Medium

• Time: 3 hours (plus marinating)

• Servings: 4 people

Ingredients

For the marinated and stewed wild boar:

• 800 g of wild boar leg or shoulder (cleaned)

• 1 onion, 1 carrot, and 1 celery stalk

• 2 garlic cloves, 1 sprig of rosemary, and 1 bay leaf

• 500 ml of red wine

• 300 ml of dark meat stock

• Extra virgin olive oil, salt, and pepper

For the sautéed boletus:

• 400 g of fresh boletus (or 50-60 g of dried boletus)

• 1 garlic clove

• 30 g of butter

• A few drops of lemon juice and chopped parsley

For the celeriac cream:

• 500 g of celeriac

• 100 ml of cream

• 30 g of butter

• Salt and white pepper

For the final touch:

• Toasted hazelnuts, fresh thyme, and a drizzle of EVOO

Step by step

1. The marinade and slow cooking: Cut the wild boar into large cubes and let it marinate for 8 to 12 hours submerged in the red wine with the vegetables and aromatic herbs. Once marinated, drain and dry the meat well. Brown it in a saucepan over high heat and add the chopped vegetables. Pour in the filtered wine, reduce by half, and add the dark stock. Cover and cook over very low heat for 2 or 3 hours until the meat becomes tender.

2. The red wine jus: Remove the wild boar pieces, strain the cooking juice, and reduce it over medium heat until achieving a shiny and velvety sauce. Adjust salt and enrich the sauce with a small knob of cold butter.

3. Aromatic side dishes: Cook the celeriac until tender and blend it with hot cream and butter to obtain a silky purée. On the other hand, clean the boletus, roughly chop them, and sauté over high heat with butter and garlic; finish with a few drops of lemon and fresh parsley.

4. Elegant plating: Make a bed of the celeriac cream in the center of the plate, place the wild boar meat on top, and surround with the boletus. Generously drizzle with the red wine jus and garnish with crunchy toasted hazelnuts, thyme leaves, and a few drops of EVOO.

The chef’s secret: Add a few drops of boletus oil and crown the dish with very thin slices of raw boletus just before serving to enhance the aroma and provide an irresistible contrast of textures.

A gastronomic getaway journey

Whether as an excuse for a weekend escape among white villages and trails through cork oak forests, or as inspiration for a Sunday meal with friends, the mycological cuisine of De la Tierra proves that autumn is, without a doubt, one of the most appealing seasons of the year.