The Sierra Subbética Cordoba is an ideal region for those who love hiking in nature. Landscapes and variety of routes offered this mountain range is the perfect combination between nature and sport. In fact, It was recognized in 2006 por la UNESCO as a Geopark. Then, We discuss the most beautiful and popular routes in the Subbética
Sierra route of the Horse (Almedinilla)
This trail singular born at the foot of the Sierra of the Albayate, next to the Historical Museum of Almedinilla. All the way runs along an ancient Roman road parallel to the river and tour Caicena 40 minutes take us to the spectacular waterfall of El Salto of the Horse and I agree with an old Roman road.
We are at the foot of the Tajo de Las Llanas, very interesting geological formation corresponding to a platform travertine: Sedimentary rock partially biological origin. We appreciate many small cavities, shelter lesser kestrels, Play Now, owls, pigeons ... as well as humans since prehistoric times in places like the Cave of the Barriguches, travertine rock which was already used by the Romans as a quarry. This road will take us through the ruins of various flour mills (century. XIX) moved by the force of the river, Mills tower or cube that was up to ten along the river.
This route takes approximately one half hour and has a circular path 5 kilometers around. The trail starts next to the bar "pool", The road descends gently in the shade of a pine forest with a beautiful view. We will soon find on the left with a small vertical drop, so it is necessary to pay special attention, This is known as the cave covacha the Peñaparda, as it is known the name of this route.
Then a corridor between rocks, from which we can contemplate the Renaissance bridge (S. XVI) and the understory of the River Genil, It will lead to the passage of the stream Gresante. We pass next to the ruins of the farmhouse and we will walk to the side of the river, of varied vegetation where nest some species of waterfowl. We reach the spectacular road bridge Malaga and the remains of an old waterwheel, We begin an upgrade of what was once the Arab castle, Gomez Arias, being in front of the medieval Torreón, known for the site of the Hacho. The trail runs between orchards and an old quarry. After some crossings reach a paved road connecting with the farmhouse of Molina, turn left and walk through it, between olive trees and pines, until you get back to the campsite Los Canos de Benamejí.
The route Tiñosa (Priego de Córdoba)
With a length of 16 kilometers (without climbing La Tiñosa), this route of the Camino Alto or old Rute next to the Avenue of Spain Priego de Córdoba. We continue this journey leaving left Quarries Chichaque and out to the road to Navasequilla.
Towards the foot of the Tiñosa (highest point of the Cordovan geography) I will continue along the road known as Mayorazgo-Peñuela, in which the end of the journey Cortijo Las Chozas Toledo, just below the Tiñosa.
For more experienced hikers who want to climb to the top, You can make up the north face, Rise known for 'The Ghost', although softer and rise on the west side. At the top of La Tiñosa we find a metal box where the mountaineer can record whizzing.
Route Buitreras (Luque-Carcabuey)
This trail begins in the village of Luque and after a few 18 kilometers reaches Carcabuey. Its difficulty is medium and has a variant that reaches the Source of the Hawthorn and the farmhouse of the Osa, to finally take us back to the main trail.
On the side of Luque is a variant of the path that leads to the Source of the Hawthorn, through the farmhouse of the Osa to return then to the main trail. After passing the Cortijo de La Nava, and before refitting the port crossed by the Sierra de la Lastra and the hill of Abuchite, It is passed through the poljé of Nava de Luque. The tour ends in the vicinity of Carcabuey.
Taking this route through the town of Carcabuey Scorching is a magnificent restaurant that has specialties in local dishes such as stew or Andalusian gazpacho style; and especially grilled meat own upbringing as is the Anoja beef and Iberian pork.