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.

Ultra-long tasting menus (19 and 23 courses)

• Bardal offers two tasting menus consisting of 19 and 23 courses, delivering an unusually lengthy and immersive dining experience.

'La cocina, sin discurso' philosophy

• The restaurant promotes a philosophy of 'la cocina, sin discurso' (the kitchen, without discourse), focusing on the food itself rather than pre-dining explanations.

Distinctive two-floor design that enhances the dining experience

• The dining space is split into two contrasting floors: an upper level with an industrial-inspired look (exposed brick, high ceilings, stainless steel tubes) and a lower, more intimate space with an arched roof and glass walls that overlook the kitchen.

Signature Ingredients

• Iberian pork (pork jowl / papada): Bardal emphasizes traditional, local and seasonal ingredients, with Iberian pork as a cornerstone. The pork jowl (papada) is used in dishes such as Papada, guisantes y espardeñas, illustrating how a humble part of the pig is elevated through creative execution and meticulous plating. Sourcing is local to Andalusia, reinforcing Bardal's commitment to provenance and regional character.
• Payoyo cheese: Payoyo cheese is a defining local ingredient for Bardal. It appears in signature preparations like the Bonbon of Payoyo cheese with green podjuice, ham and mint, underscoring the cheese’s creaminess and regional identity. Payoyo producers from the nearby region provide the cheese.
• Mushrooms: Seasonal, locally foraged mushrooms are a recurring element in Bardal's menu, used to bring forest provenance and texture to dishes, and showcased across tasting menus in inventive ways.
• Venison: Venison represents Bardal's use of local game, delivering a robust, seasonal protein that is treated with contemporary technique to highlight its gamey character while remaining faithful to Andalusian sensibilities.

Tasting Menu

• Bardal Menu – €180
• Wine Selection – €100
• Wine Pairing – €215
• Artisanal cheeses – €25

The Bardal tasting menu includes a sequence of courses such as:

• Cold fennel, apple and eldelflower juice
• Escabeche of fig leaf, fig and caviar

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• Trout aspic with smoked cream
• Chicken skin and white shrimp
• Picanha with green pepper sauce
• Tuna salad

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• Squid with Payoyo cheese

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• Tomate Sagrami, green tomato juice and frozen powder of tomato water
• Quisquilla shrimps with corn and vanilla
• Green beans “Gazpachuelo”, eel, chanterelles and courgette
• Onion in "manteca colorá" and ibérico consomé with summer truffle
• Black grouper and saffron
• Lamb, pesto pasture and milk skin
• Milk skin canapé with moorish spices
• Seasoned lettuce

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• Icy spicy celery
• Shiso, celery and yogurt
• Mushrooms, coffee and pine nuts

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• Petit-Fours

Our menus (and prices as well) may undergo changes depending on the market, the seasons and their availability.

We inform our customers that the products included in this letter may contain allergens or traces thereof. For more information consult our staff.