Nerja History Group -

On Wednesday 25th March, 20 of us went to have the annual end-of-season lunch at Acebuchal.

The sun shone, all the properties looked pretty and bright, no doubt, the b & b’s getting ready for Easter! As always, that air there is so clean and refreshing. Antonio, the chef and chief instigator in reviving the village, was there to greet us. We enjoyed homemade bread with olive oil, mixed salad with fruit and then our chosen main courses. Some chose a signature dish of wild boar, others chicken in wine and veggies like me, oriental veg with rice. This was followed by the homemade ice cream of miel de cana (cane honey) yum !