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Chef Benito Gómez, a Catalan with Málaga roots, has been working in Tragatá for ten years after learning the techniques of Ferran Adrià during his stay at the Alquería de la Hacienda Benazuza, in Sevilla. He also has the two Michelin starred, Restaurant Bardal, in Ronda.

The restaurant is informal, lively, and bright, in a space that combines the modern and the Andalucían.

The food, is an eclectic mix of traditional Spanish food and international fusion cuisine. The focus, is on cured meat and fish, top quality canned products, chapata style sandwiches, stews and raciones.

We popped in for a light lunch and tried the following dishes.

Bomba Crujiente de salmorejo picante y ventresca en aciete.

Crispy ball with spicy salmorejo and canned tuna belly in olive oil.

Salmón kimchie, con lima y vanilla, salsa de yogur, huevas de salmón (marinated salmon, with lime and vanilla, yoghurt sauce, salmon roe).

The famous bollito de calamar.

Bollito de calamar con salsa bravas (fried squid sandwich, in a squid ink roll, with spicy sauce).

Chapata Carrillada (pork cheeks au gratin on ciabatta bread).

Other dishes, included, Crujientes orejas de cerdo fritas con salsa picante (fried pig ear with spicy sauce). Plus a full menu of fish and meat dishes.

Flan de la casa (house flan with cream).

They keep many excellent regional wines. Try something by Vinos Verticales or Dimobe (Málaga) or from Descalzos Viejos (Ronda).

The place is quite small and sometimes, with very long queues, so it is better to make a reservation, especially at weekends. Good mix of locals and tourists. Service was excellent.

After your meal, have a stroll around the famous bullring (the oldest in the world).


Calle Nueva 4, 29400 Ronda, Málaga

+34 952 87 72 09

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