Breakfast is a tribute to the Ronda highlands and their crops. We offer a buffet of cereals: wheat, corn, oats and a mix of dried fruits and nuts. We also have a selection of organic honeys from different areas of the mountains: orange blossom, chestnut, wild flowers. And of course we invite you to taste our homemade seasonal fruit jams.

As a tribute to Molino’s olive grove, it is served on a natural olive wood platter treated with olive oil. The star of the breakfast is our early harvest extra virgin olive oil, Molino del Arco, made from the Hojiblanca variety, with its characteristic intense flavour and slightly spicy taste, reminiscent of a young and vibrant fruit. Along with our olive oil, the bread range is the foundation of the Serrano breakfast. Produced in a local bakery in Cuevas del Becerro, these are sourdough loaves with a slow fermentation process. We present the typical Málaga “mollete” bread, a slice of seeded bread and a slice of “Recio de Ronda” hard wheat bread (a type of grain recovered by local farmers). To complete the trio of extra virgin olive oil and bread, we offer slices of Iberian ham. Portions of semi-cured Payoya goat cheese (an indigenous breed) bring us the flavours of the Sierra de Grazalema. Freshly grated natural tomato, homemade yoghurt and a selection of freshly cut fruit are the necessary complements to a Mediterranean diet. As a typical Ronda dessert, we offer a portion of “torta de aceite” (a local cake made with almonds and aniseed). All this is accompanied by coffee, tea, infusions, milk, vegetable milk, freshly squeezed orange juice and a variety of egg preparations (scrambled, fried, soft boiled, hard boiled), accompanied by slices of roasted tomato and crispy bacon.