La Donaira hosted its first edible wild food class, led by ethnobotanist Clara Gutiérrez Araza. Participants foraged wild plants and enjoyed gourmet dishes like stinging nettle tempura and strawberry-tree liqueur, reconnecting with nature and exploring the ancient art of foraging.

As the colder months arrive, La Donaira focuses on cozy interiors and farm-fresh dining. Our olive oil harvest is in full swing, with hand-picked olives pressed within 7 hours, delivering exceptional flavor in our seasonal dishes.