FOOD,DRINK & TRAVEL

SOMOGIL THERMAL POOL, MORATALLA

MAJACEITE RIVER TRAIL, BENAMAHOMA TO EL BOSQUE

THE upper part of the Majaceite River between El Bosque and Benamahoma is found in the heart of the Grazalema Natural Park, in Cadiz, and offers one of the most magical midsummer walks.

Mostly in the shade, the walk follows the course of the river, criss-crossing it with bridges. But best of all - with a dozen fantastic places to jump in for a swim.

Even better, there are superb restaurants for a cool, shady lunch at either end, in particular in Benamahoma.

CANON DE LAS BUITRERAS, CORTES DE LA FRONTERA, MALAGA

THIS hidden wonder in the town of Moratalla is for those looking to still enjoy a warmer atmosphere while swimming, this natural pool contains warm water from inside the earth. Its waterfall and surrounding vegetation create an oasis that is covered in shade.

AN official natural monument since 2003, this canyon makes for an adventurous swimming spot due to the Guadiaro river that runs through it, with its winding watercourse and vertical stone banks more than 100 meters in height. Visitors here can easily transition from swimming, to hiking and to canoeing. Due to its occasional fast-moving water, visitors are advised to wear a full wetsuit, to really enjoy the water.

2. Disfrutar, Barcelona

MODERN techniques and personal talents come together in Disfrutar’s gastronomic experience.

Set up by the trio of chefs, Mateu Casañas, Oriol

Castro and Eduard Xatruch, it sits behind a typical tapas joint, unfolding into a cavernous space behind. This is the first of ‘many surprises’ in what the judges describe as some of the ‘world’s most modish dishes’.

Punters experience the classic tasting menu,

3. Diverxo, Madrid

THE bold, rule-breaking flavours by chef Dabiz Muñoz are part of a greater, more marvellous story.

Immersed in a fantasy-world of outlandish decor, staff dressed in punky uniforms serve a range of stunning, creative dishes. For foodies, the DiverXO experience makes dreams feel tame. Passing through the hands of five or six chefs before plating, the gastronomy follows Muñoz’s love for avant-garde art from conception to completion – he describes the experience as ‘something like the Cirque du Soleil’.

which takes four hours, with its wine pairing options.

Playing with shapes, textures, and flavours, Disfrutar’s experimental style has earned it two Michelin stars and its place as Europe’s best restaurant.