In the city of dreams, Ronda, not far from the Puente Nuevo bridge, lies Bardal, a flagship of the local restaurant scene. Here, chef Benito Gómez, a Catalan who has made Andalusia his home, crafts creative cuisine, avoiding trends while connecting recognizable flavors to local tradition through subtle contrasts and textures. Bardal currently holds two Michelin stars, a testament to Gómez's dedication. Diners may select from two tasting menus, each offering a different duration and composition, with optional wine pairings. Before dessert, guests can enjoy a selection of Andalusian cheeses. Gómez was inspired by Ferrán Adrià 's book about El Bulli and has invested in a local farm, Finca Rabadán, to ensure sustainability.
Details
| Location | Ronda, Spain |
| Price range | $$$$ |
| Cuisine (country/region) | Mediterranean Spanish |
| Cuisine (type) | Mediterranean Spanish Innovative |
| Sustainability | Composting Recycling (at least 50%) Reduced waste |
| Menu (options) | Food/Drinks pairing menu Organic Seasonal menu Vegetarian options |
| Facilities/services | Booking essential Wheelchair access |
| Access | Wheelchair accessible |
| Atmosphere | Fine dining Celebration Local cuisine |
| Capacity | 0 - 50 |
| Frequency of menu updates | Seasonally |
| Interior style | Rustic Contemporary Classic |
| Design | Mountain views |
| Staffing | Sommelier Guest chefs Pastry chef |
| Menu (courses) | 20+ |
| Source of produce (over 50%) | Local produce |
| Restaurants Profile Types | Restaurants Free |
| Meal Options | Lunch Dinner |
| Special features | Tasting menu Wine pairing Interesting wine list |
| Awards | Michelin 2 stars |
| Dietary Preferences | Vegetarian Gluten free |
