ANDALUCÍA - RONDA - TRAGATÁ TAPAS

Apr 12, 2024
2 min read

TRAGATÁ TAPAS

Chef Benito Gómez, a Catalan with Málaga roots, has been working at Tragatá for 1010 years, having learned 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 foodis 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 de ventresca en aceite (crispy ball with spicy salmorejo and canned tuna belly in olive oil).

Salmón kimchi con salsa de yogur con lima y vainilla, 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 include, Crujientes orejas de cerdo fritas con salsa picante (fried pig ears 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 from Vinos Verticales, Dimobe (Málaga), or Descalzos Viejos (Ronda).

The place is relatively small and can get very busy, 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).