September in Andalusia is a month of change. The heat of summer eases, the grape harvest begins, and evenings stretch long enough to enjoy a table full of tapas in the company of friends. At La Fonda Hotel, this season inspires a menu that blends the bounty of the markets with the timeless spirit of Andalusian cuisine.
The story told through tapas
Every tapa carries a piece of Andalusia. A plate of paletilla de cerdo Ibérico 100% de bellota y castaña tells the story of the dehesa, where black Iberian pigs roam freely among oak trees, feeding on acorns and chestnuts. Next to it, slices of queso Manchego curado Marantona reflect the shepherding traditions of La Mancha, their nutty sharpness balanced with a glass of local red wine.
Some dishes speak of home kitchens and comfort. The ensaladilla rusa at La Fonda is enriched with tender Iberian ham, while the tortilla española is lifted by a drizzle of brava sauce. Croquettes are handmade daily — golden on the outside, soft and creamy with jamón Ibérico inside — and they disappear quickly from the table, one after another.
Others evoke the coast. Pimientos del piquillo rellenos de bacalao bring the sea into the heart of a sweet red pepper, while gambas pil-pil arrive still sizzling in garlic, olive oil, and chili, filling the air with irresistible aromas. Even humble fritters, like our buñuelos de bacalao con miel de caña, carry the taste of the Atlantic, sweetened by the local touch of sugarcane honey.
And then there are dishes born from tradition meeting creativity. The mini burger de rabo de toro takes the centuries-old art of braising oxtail and transforms it into a bite-sized indulgence, layered with cheese and caramelized onion. The tosta de boquerones en vinagre pairs anchovies with silky salmorejo and fresh avocado, while the pinchito de cordero con couscous nods to the Moorish flavors that have shaped Andalusian kitchens for centuries.
September’s flavours
The month itself shapes the dining experience. Tomatoes are still ripe for smooth Salmorejo, aubergines are perfect for frying and drizzling with honey, and figs and grapes from the harvest find their way into sweet pairings alongside cheese and charcuterie. It is a season of contrasts — light and hearty, land and sea, old and new — all expressed through tapas.
How to enjoy tapas at La Fonda Hotel
Here, the table is meant to be shared. A meal might begin with Manchego and quince, move to croquettes and meatballs in rich tomato sauce, and then end with fried Camembert paired with jam — each plate bringing something different to the conversation. Tapas are best savoured slowly, with local wine or sherry in hand, while the evening unfolds naturally.
A September invitation
For us at La Fonda Hotel, tapas are more than a menu, they are a way to experience Andalusia. This September, every dish tells a story: of the land, the sea, the harvest, and the heritage that lives on through food.
Join us at La Fonda Hotel this September and let our tapas guide you through the flavours of Andalusia.
