November in Spain,
the most beautiful month of the year?

After a busy September and October finally comes November, the last month of Autumn.
Many of the visitors in Malaga, consider November to be one of the most beautiful months of the year.

With mild temparature and sunshine most of the days, it´s the perfect month both for golf and other cultural visits and experiences in our beautiful region.


Enjoy our course and beautiful Andalusia during this last month of Autumn! Book now >>

 

What to do in Malaga in November?

Autumn walk

El Bosque de Cobre (The Copper Forest)

For those of you who like hiking we recommend this circular route in the Copper Forest in the area of Ronda. It´s one of the most impressive autumn landscapes in the inland of the province of Malaga. In this time of the year the mountains get covered in brown, yellow and orange chestnut leaves. The villages Alpandeire, Benalauría, Cartajima, Faraján, Genalguacil, Igualeja, Jubrique,  Júzcar, Parauta, Pujerra and Yunquera belong to this area and they are well worth a visit.

Autumn Wine & Dine

Try to cook a traditional Andalusian winter plate!

RABO DE TORO (OXTAIL) 4 pers.
Wine recommendation: Muga Selección especial 2014 

A popular plate in Autumn and Winter in Andalusia is the Rabo de toro stew, the perfect winter-warmer after a day out hiking.

INGREDIENTS:

  • 2 kgs of oxtail, cut into regular-sized pieces
  • 3 leeks, sliced
  • 4 onions, sliced
  • 4 carrots, sliced
  • 4 cloves of garlic, peeled but left whole
  • Half a litre of broth/stock
  • 1 litre of red wine
  • 2 bay leaves
  • 2 cloves
  • Salt and pepper
  • 2 tablespoons of flour

PREPARATION:

Wash the oxtail pieces, season with salt and pepper, and coat with flour. Heat the olive oil in a large pan and gently fry the oxtail until it is well-browned on all sides. Remove from the pan and keep to one side. Lightly saute the vegetables and garlic in the same pan, then add the bay leaves and cloves. Place all of the cooked ingredients, including the oxtail, into a large saucepan or casserole with a lid, cover with the wine and leave to simmer gently for at least 2 hours, until the meat easily separates from the bone. You can either enjoy this dish immediately or let it rest for 12 hours before gently reheating it in a basin placed over boiling water.