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Make a reservation if you expect to eat here on the day of a corrida. Bullfight fans mob the place on fight days, as it’s Ronda’s chief fight-themed restaurant, right down to the color photos of matadors and the stuffed bull’s head on the wall. Patriarch Tomás Mayo Fernández opened the restaurant in 1971, and he’s still there to greet customers, even as a younger generation has taken over the daily operations. The cuisine is more complex than the decor suggest and includes uncommon mountain dishes like partridge in red sauce with butter beans, or duck liver with a sauce of fresh grapes. There’s also a surprisingly good selection of fish.