Pedro Romero

In Ronda, Restaurante Pedro Romero has been a classic since 1971. It offers its diners generous portions and excellent dishes, with traditional, local cooking adapted to the international influence of its visitors.

It is decorated with a bull-fighting theme, the menu features tasty meat dishes and the wine list is extensive. Its collection forms a genuine bullfighting museum with more than 1,000 posters.

The menu at Pedro Romero contains different typical mountain dishes, but also more modern cuisine, such as migas rondeñas (seasoned fried breadcrumbs), foie gras with a reduction of Pedro Ximénez and baked apple, braised wild partridge and couscous, cod confit, fried garlic and spicy Ronda olive oil, “Pedro Romero” oxtail, carrot and coconut cake, and ganache of white chocolate and cardamom.

Pedro Romero is a true classic of mountain cuisine.