Bardal

Some people call Ronda the “city of dreams”. But without drifting off into reverie, we are indeed talking about one of the most beautiful towns in Andalucia, where Bardal, not far from the impressive bridge over El Tajo de Ronda, is now a flagship of the local restaurant scene. Here, chef Benito Gómez, a Catalan by birth who has made the region his home, cooks up creative cuisine, steering clear of gimmickry and labels, while the recognisable flavours in his cooking have a connection to local tradition and are transformed into a subtle interplay of contrasts and textures. Diners are given a choice of two tasting menus with different numbers of courses (Bardal and Gran Menú Bardal). Both come with wine-pairing options and a trolley with a large selection of cheeses prior to dessert. One section of the menu we especially liked was the trilogy of grilled heart of lettuce with a beef emulsion, Bágoa peas with Payoyo cheese, and chicken skin and shrimp.