ALMERÍA - TURRE - CASA ADELINA

3 hours ago
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CASA ADELINA

Casa Adelina has been operating in the small town of Turre for over 50 years, since its opening in 1973. It was founded by Adelina Cervantes and her husband, Juan Martínez.

It began more modestly than the restaurant you see today. It was essentially a small tapas bar serving locals with simple, traditional Almerian food. Adelina prepared recipes passed down through the local culinary tradition.

The place became increasingly popular, particularly for Adelina’s caracoles (snails). Demand eventually became sufficient for the little bar to develop into a large dining room. The snails remain one of its signature dishes more than half a century later.

The restaurant has remained a family business. Adelina’s children, Antonio, Pilar and Adelina, subsequently carried on their mother’s restaurant and, according to the family, continue to prepare essentially the same food she made. Antonio (pictured below) retired in 2025 and is now succeeded by the grandson, Pepe.

Over the decades, its clientele has also reflected the changes this part of Almería has undergone. The local history specifically mentions generations of local agricultural workers as well as British residents from Cortijo Grande becoming customers.

This restaurant is one of the few survivors in the village and owes its success to the Spanish residents who frequent it regularly.

Gradually upgrading from sunflower seed detritus on the bar floor to a venue well worth the attention of locals and visitors alike.

I remember going into the bar, which didn’t have a terrace at the time, to ask Juan if I could use the telephone behind the bar to call home. The picture below, taken in 1983, shows the car parked in the spot where the terrace is now located.

Many UK customers prefer to escape from British food and experience another way of life.

Start your meal with the ‘must-have’ pan con allioli.

While you consider a menu filled with traditional dishes, there are no attempts to offer nouvelle cuisine or fusion food here.

Try the famous Caracoles (snails), which are much loved by all. The sauce is possibly made with almonds, garlic cloves, a thick slice of day-old bread, dried red pepper, ½ teaspoon of ground chilli, a small stalk of celery, and extra-virgin olive oil. Although the recipe is a family secret, these ingredients are key to its flavour.

Conejo al ajillo

Rabbit fried with a sauce of garlic, almonds, fried bread, dried red pepper, cumin, black pepper, cinnamon, clove, and pimentón.

Gurullos

The dish of gurullos, chickpeas, blood sausage, and rabbit is truly amazing! I had never tried gurullos before; they are a type of dough made with wheat flour, typical of eastern Almería, as well as certain areas in Murcia and Granada.

Pelotas

The large pelotas, similar to oversized meatballs, are made from maize flour mixed with pork products. They are seasoned with garlic, herbs, and spices, then cooked in a rich broth.

Among the other dishes we have tried are.

Boquerones en vinagre,