This was the reason that we re-visited Ronda last month; to dine at Bardal the 2 Michelin starred restaurant situated in close proximity to the Parador. So what was it like and was it worth the bill?
Head Chef Benito Gomez found his inspiration for his cooking style after reading Ferrán Adrià's book about El Bulli. Now settled in Ronda, he's even invested in a local farm, Finca Rabadán. This takes the concept of low food miles and sustainability to another level. The finca is supplying the restaurant with fruit and vegetable, olives, livestock and hunting products - you couldn't ask for more in terms of using locally sourced and grown produce. The aim of the menu is to remind the diner of Ronda through sight, aroma and taste.
The restaurant is bright and modern, and the staff warm and welcoming. This isn't stuffy fine dining - it's a very modern version where the staff are proud and knowledgeable about the food and wine. Given there were so many courses, we decided to go with the paired wines as selected by the sommelier.
The menu does change as Benito finds new inspiration on his travels by bicycle around the area, so the photo of our menu may be different if you are fortunate enough to visit yourself.
And the photos below show the vast amount of artistry and creativity which went into that meal.
Each course is small, but there are a lot of them, and a lot of flavoursome sauces (I was a bit foamed out by the end I have to say!) The 4 of us who dined all had different favourites, and a couple that we found challenging; the cock crest dish and the fried brain were a bit divisive!
This is the only time I've been presented with a souvenir menu from a restaurant as well as a box of the petit fours that we simply couldn't eat by the end of the meal!
Was it worth it? Absolutely, it was quite an experience, although the bill was a bit eye-watering!
Cost: Tasting menu €170 (there is an alterative at €190)
Matched wines €85
Total for 2 people with bottled water £461
Address: Jose Aparicio Street 1 | 29400 Ronda, Malaga
Opening times: Wednesday from 8:00 p.m. to 12:00 a.m. Thursday, Friday and Saturday from 1:15 p.m. to 5:30 p.m. and from 8:00 p.m. to midnight Sunday from 1:15 p.m. to 5:30 p.m. Last entry time for lunch is 2:00 p.m. Last entry time for dinner is 8:30 p.m.
Reservations Telephone: 951 48 98 28
Communication: prensa@restaurantebardal.com
