ALFAUIR

ALFAUIR

Alfauir is located between the mountain ranges of Ador and La Falconera, and its most prominent monument is the Monastery of St. Jerome of Cotalba, with its aqueduct, cloisters, church and tower. The climate is temperate, with mild winters and relatively warm summers. The annual rainfall is usually high, and concentrated in autumn and winter.


How to arrive:

By road: 75 km from Valencia, 120 km from Alicante and 9 km from Gandia.

Access via the CV-60 motorway, Gandia-El Morquí.

Buses: La Amistad (twice daily).

Train: “Cercanías” Gandia – Valencia.

Gastronomy:

The most typical dish, in addition to the popular “arroz al horno” (baked rice), is “coca de maiz”, consisting of a baked base stuffed with anchovies, sardines and olive oil.

Places of interest:

Monastery of St. Jerome of Cotalba

The Monastery of St. Jerome of Cotalba is located in the municipality of Alfauir. It is privately-owned and has been open to the public since 2005 by agreement with the Valencian Regional Ministry of Culture.

This beautiful monument, which once belonged to the Order of Saint Jerome, has been declared of Cultural Interest (BIC). Its construction dates from 1388 and it contains important Moorish, Gothic, Baroque and neoclassical elements. Visitors can admire the entrance courtyard, Gothic tower, courtyard filled with orange trees, Mudejar cloister, old church with baroque chapel, old chapter containing a statue of Our Lady of Health, the olive mill with its frieze by Father Borrás (a Last Dinner in the style of Juan de Juanes), silo, winery, stables, the former monks kitchen, in addition to impressive romantic gardens and the Gothic aqueduct with surrounds the site. The visit lasts approximately an hour and a half, including a 20-minute audiovisual presentation. More information at:

http://www.cotalba.es

Trekking

SL-CV 88 “ENTRE TARONGERS – FONT DEL SISTER”

The trail runs along a section of the municipality of Alfauir. The route can be divided into two parts: the first crosses an area of terraced orange groves that is heavily populated with architectural elements related to the distribution of water, following a stretch of the Vinuesa ravine. There are also indications of the region’s agricultural tradition (the Cannelles noria and dam, “Els Garcia riu rau”, etc.); the second part of the route crosses mountainous landscape and takes us to the “Sister” spring. A wide variety of typically Mediterranean plants can be observed.

TECHNICAL DATA

Total length: 5,166 m

Duration: 1 h 54 min.

Altitude difference: 223 m.

Difficulty: Low.

 

SL – CV 138 “SENDA DEL CASTELL”

DESCRIPTION OF THE ROUTE

The “Sender del Castell” is a route that runs along the path that leads to Palma Castle and “El Pintat” fountain. It is a mountainous, terraced area that was dedicated to traditional dry farming and which is currently occupied by lush mountain vegetation. The route crosses relatively steep terrain near the village of Alfauir. Palma Castle, located on top of a hill known as “Tossal del Castell” (305 m), has been declared of Cultural Interest (BIC). Its construction dates back to the 11th century Muslim period. The itinerary allows the visitor to enjoy a natural area populated with typical Mediterranean vegetation, interesting panoramic views of the Venissa Valley, the region of La Safor and the Mediterranean Sea, as well as allowing access to the castle. There are information panels and posts, interpretive tables, directional signs and poles distributed the route.

TECHNICAL DATA

Total length: 3,450 m.

Duration: 1 h 36 min.

Difficulty: Low.

Altitude difference: 217 m.

More information:

www.alfauir.es

Festivities:

The village’s main festivities are dedicated to Our Lady of the Rosary. They are held between the last week of August and first week of September. For four days, there are children’s activities, live performances, open-air dinners, processions, etc.

The festivity of Saint Anthony is celebrated on the Saturday following the Saint’s Day. The festivity consists of the collection of wood, debris, etc., by the festival committee for the bonfire that is burnt on the Saturday night. The embers of the fire are then used for cooking cured sausages and meat. The festivities usually close with a live performance following dinner.

Tourist Info

962835438