Ronda

新桥

地標864 m

bridge in Ronda, Spain

龙达斗牛场

地標647 m

bullring in Ronda, Spain

老桥 (龙达)

地標1.1 公里

bridge in Ronda, Spain

Puerta de Felipe V

歷史1.1 公里

Minaret of San Sebastián

宗教1.2 公里

church tower in Ronda, Spain

Cueva de la Pileta

歷史10.7 公里

洞穴在西班牙

Iglesia de la Merced

宗教462 m

church building in Ronda, Spain

Iglesia del Socorro

宗教698 m

church in Ronda, Spain

Iglesia de Nuestro Padre Jesús

宗教1.1 公里

church building in Ronda, Spain

Museo del Bandolero

博物館1.1 公里

Puerta del Almocábar

歷史1.5 公里

Alameda del Tajo

公園509 m

historic garden

Bardal

餐廳★★ Michelin€€€€741 m

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 ch

Tragatá Ronda

餐廳€784 m

Discover the more affordably priced and informal cuisine of famous chef Benito Gómez (who also runs the two-starred Bardal), who showcases his culinary repertoire here through an array of small plates and tapas designed for sharing. A traditional proposal with modern touches and a hint of fusion, including dishes such as Mollete de panceta confit (confit pork belly sandwich), cabbage, chipotle mayo and coriander or, in the main courses, a delicious fried sea bass in adobo, with pico de gallo lettuce and adobo mayonnaise. The quality of the raw ingredients is top-notch!

Mesón Sabor Andaluz

餐廳★ Michelin€€€17.2 公里

Enjoy a high level of cuisine in this restaurant in a small village in the Sierra de Grazalema. This renovated property with a rustic ambience, which has been in business for over 25 years, showcases cuisine that has grown in complexity through dishes that champion traditional cuisine while increasingly finding their inspiration and identity in the local soil. This owes much to its collaboration with small-scale organic food projects (Cultivo Desterrado in Sanlúcar de Barrameda, Extiercol in Cuevas del Becerro etc) that give major prominence to locally grown ingredients such as “Triguero” aspa