Hidden in the mountains, far off the beaten path, is a place where donkeys used to bring the mail and you still get homemade bread with a story attached.
Those who love hiking, food and a good story have found a destination in El Acebuchal. Once completely deserted, now one of the most atmospheric places in the mountains between Frigiliana and Cómpeta. Not a tourist attraction, but so special for that very reason.
Until 1949, El Acebuchal was a lively place. Traders gathered there, mules lugged up fish and vegetables, and people lived without electricity or running water. But then came Franco. In an effort to fight guerrillas in the mountains, the inhabitants were forced to leave. What was left behind? Silence. And ruins.
It wasn't until the 1990s that the village was given a second chance. Antonio "El Zumbo," son of an original resident, embarked on an almost impossible mission: to revive El Acebuchal. Brick by brick. By 2005, a village stood again. Not as an attraction, but as a tribute.
The beating heart of the village is undoubtedly Bar Restaurante El Acebuchal, opened by the García Sánchez family. The menu is Andalusian and homey, with dishes like goat stew, fresh bread from their own oven and desserts you'll drive around for. Everything is made with local produce. The terrace? That overlooks valleys full of birds of prey. And yes, that tastes good.
You reach the village via a dirt road from Frigiliana - on foot, by bike or if your car can handle it. Hikers often start in the center of Frigiliana and walk along winding paths past pines, river beds and maybe a goat or two. You'll walk an average of 6 to 8 kilometers, depending on the route. Hiking shoes on, sun hat on, and go.
El Acebuchal is not a place you "stop by." It is a destination in itself. For those who take the time, walk, eat and listen to the stories that still seem to whisper through the stones.
A piece of Andalusia that does not hide its history, but serves it. Preferably with a glass of local wine to go with it.
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