Pampaneira is the lowest of the three towns that make up the Barranco de Poqueira. This town has some extraordinary architecture, typical of the La Alpujarra, with its white houses, flat roofs, typical chimneys and tinaos. The town also has a vibrant and flourishing artisan tradition including ceramics, textiles, rugs.
The springs also deserve a special mention; some of them have healing properties, and others, like the Fuente de Chumpaneira has legendary matchmaking properties. As you can read on the mural placed above the three pipes: “This is a source of virtue and has such powers that when an unmarried man drinks from it, he will marry without fail; he will instantly get a girlfriend. Try it and see!’
In the autumn this town celebrates an artisan, agricultural and tourist fair, one of the largest of its kind in the whole region. Local delicacies are served here, including Moorish pastries and pork dishes.
Pampaneira’s origin dates back to the Roman period. Its name comes from the Latin word ‘pampinus’, meaning branch referring to its fertile land. However the town’s layout and architecture are clearly influenced by its former Berber inhabitants. Under the Muslims this town experienced a major agricultural development, and also developed its silk industry.
After the Reconquista and the expulsion of the Moors, the town was repopulated with Christians from Leon and Galicia. It was declared a town of Historic and Cultural Interest together with Bubión and Capileira, and has won the first prize in the Embellecimiento de Pueblos awards and won the National Tourism Award twice.
Homemade food and excellent ingredients make the local cuisine so special. Here you can enjoy casseroles, soups, Migas, local sausages, Moorish pastries and the special La Alpujarra dish, invented especially for King Baudouin and Queen Fabiola of Belgium in one of the restaurants here in Pampaneira. It is perfect for regaining strength after a long walk. It is made with fried potatoes, peppers and onions, fried eggs, ham, pork, sausage and chorizo. For pudding we recommend a nap.