Ronda Málaga
Bardal
Benito Gómez
The essence of Bardal, the soul of Ronda.
Wednesday to Saturday · lunch and dinner
Two MICHELIN Stars · Two Repsol Suns
Bardal
Bardal is much more than a dining destination. It is cuisine interpreted every day, every minute, by Benito Gómez and his team.
Free from rigid concepts or preconceived narratives. Dishes and ingredients sometimes sourced from the local surroundings, and sometimes from the farthest corners of the continent, because at Bardal the only story that matters is the one unfolding each day in the kitchen.
A few steps from the bridge over the Tajo gorge in the centre of Ronda, Bardal brings together a Barcelona-born chef, trained in some of Spain’s great kitchens, and the larder of Andalucía.
The cooking
What happens each day in the kitchen
Produce
Ingredients from around Ronda and from much further afield, chosen for quality before provenance.
Tradition
Recognisable flavours of Andalusian tradition, carried into contrasts of texture, without showmanship.
Care
The quality of the produce and care in the preparation. That, says Benito Gómez himself, is the whole secret.
The chef
Born in Barcelona, adopted by Ronda
Benito Gómez grew up in the kitchen of his parents’ restaurant in Argentona, trained at the Sant Pol de Mar Hospitality School and cooked at Jean Luc Figueras, Las Rejas with Manolo de la Osa, Ferran Adrià’s La Alquería and Tragabuches in Ronda. He stayed.
His story“Good food is made with care and love.”
The menus
Two tasting menus, one kitchen
The house and Ronda
A few steps from the Tajo
Bardal occupies a house on Calle José Aparicio in the centre of Ronda, close to the bridge over the Tajo gorge. Inside: bare brick, high ceilings, white linen and a vaulted room that looks onto the kitchen.
A table at Bardal
- Wednesday to Saturday
- Lunch 13.15 – 17.30
Dinner 20.00 – 24.00 - Last seating
- Lunch 14.00
Dinner 20.30
Online booking is handled through CoverManager. A card is requested as a guarantee, and is only charged for cancellations made less than 24 hours ahead. Booking conditions.