Logbook · 3 places

What to see and do in Almudaina

What to see and do in Almudaina (El Comtat, Alicante): 3 places across monuments, nature, activities and curiosities, with a photo and a Google Maps location.

1 Villages · 1 Monuments · 1 Food and drink

How far each place is from the centre of Almudaina

Tower of Almudaina 50 m

Towns near Almudaina

What to see in Benillup 2.3 km · 1 place
What to see in Planes 2.8 km · 5 places
What to see in Balones 2.9 km · 3 places
What to see in Benimarfull 3.5 km · 2 places
What to see in Millena 3.5 km · 1 place
What to see in Gorga 4.8 km · 3 places
What to see in Quatretondeta 5.3 km · 3 places
What to see in Alcosser 5.6 km · 2 places

Spain › Valencian Community › Alicante › El Comtat › Almudaina

What to see and do in Almudaina

Almudaina
Village
Almudaina is one of the smallest municipalities in El Comtat, in the province of Alicante, nestled on the slopes of the sierra that bears its name; its place name comes from the Arabic al-mudayna, 'the citadel'. A Morisco settlement, it was part of the parish and barony of Planes until in 1574, with 140 Moriscos, it became an independent parish, a separation not made effective until 1619, ten years after the expulsion of the Moriscos. With 128 inhabitants (INE 2025), it preserves dry-stone terraces planted with olive trees of the blanqueta and villalonga varieties, which yield a mild, fruity oil, and the defensive tower of Islamic origin within the enclosure of the former farmstead of al-Mudayyina, declared Bien de Interés Cultural (Spain's highest level of heritage protection), restored in 2009 and turned into a museum run by the MARQ.
Tower of Almudaina
Monument
A square-plan defensive tower of medieval Islamic origin, once part of the fortified enclosure of the old alquería of al-Mudayyina; restored in 2009, it now serves as a museum run by the MARQ.
Olive oil of the sun-facing terraces
Food and drink
The dry-stone terraces of the sunny slope are planted with olives of the blanqueta and villalonga varieties, which are pressed in mills of the neighbouring towns between November and January. They give an oil of mild fruitiness that sustains the dryland cooking.