By Jonathan Byrne
Nights in a Moorish Castle
we had taken a very early
morning flight we were both
hungry. The dining room staff
did not blink an eye at our
request and ten minutes later
we were sitting on a delightful
terrace enjoying the beautiful
views and a selection of
breakfast dishes.
Tuna Salad creatively served in a clean Tuna Tin.
A
s the car that had
collected us an hour ago
from Malaga Airport slowed
to a stop and changed into
first gear to attack the near
vertical incline of the road,
Karen stated, “Well if I have
to walk back up this hill after
an excursion I’m simply not
leaving during our stay!” And
we did not leave the hotel
until four days later when
another car came to collect
us. Though it was not just
the thought of a challenging
climb that kept us captive.
Castillo de Monda is an
Andalusian Castle built on the
foundations of Al Mundat, a 9th
Century Arab fortress creatively
converted into a 26 bedroom
boutique hotel. It is owned by
three Dutch guys who have
poured their passion for perfect
hospitality into everything you
encounter. One is Chef, one is
in charge of Food and Beverage
service and one delivers the
rooms. The service is warm and
friendly yet attentive and
flawless. The staff range from
local Spanish and Brits who’ve
grown up locally to Dutch
Interns studying International
Hospitality. The are all
multilingual, young, attractive
and schooled in the perfect
balance between engagement
Quails Salad was a most
memorable dish.
and discretion. The uniform
sets the standard – pale denim
cut offs and white shirts –
relaxed but neat and
immaculate.
As a fortress, Castillo de
Monda commands the top of a
hill capturing cool breezes ….
perfect for summer in
Andalusia and engaging
scenery in every direction. The
whole of the top floor is a
series of rooms and terraces
hosting the bar, lounge rooms,
dining room, dining terrace,
secluded terraces and the pool.
Ideal for us to relax and enjoy
the days.
The food was also pretty
special. The highlights from
four days:
Tuna Salad creatively served in
clean Tuna Tins, mixed with
creamy mayonnaise, capers
chopped gherkins and
garnished with bread sticks and
fresh shoots. Oysters topped
with a fascinating topping of
citrus, sake and soy crushed
ice. Either as a generous
starter or lunch main course
succulent meaty roasted quails
taken off the bone on a salad
of young leaves, tomato,
lardons and chives. A heavenly
terrine of duck liver with
smoked duck breast and a
reduction of Pedro Ximenez,
sherry’s dessert wine. An
exquisite, meaty fillet of
Monkfish cooked with sage and
Pata Negra ham served with a
creamy saffron sauce. Perfectly
cooked Sea Bream with
spinach, home made gnocchi
Setting an atmosphere of
relaxed welcome a sign greeted
us on the reception desk.
“Karen and Jonathan we are
elsewhere in the hotel at the
moment. Please leave your
luggage in reception, take the
lif