Andalusian cuisine with bullfighting reminiscences
Besides the quintessential Andalusian dishes and Mediterranean recipes, at the Parador de Ronda you can enjoy specialities from the Ronda highlands, with outstanding stews and roasts, next to the iconic Puente Nuevo and the vertiginous Tagus. Traditional dishes, many of rural origin and, in the birthplace of modern bullfighting, details recalling bullfighting in some iconic recipes. Homemade desserts stand out at this Parador.
a halo of romanticism
With stewed veal oxtail Ronda style as one of its great gastronomic standards, in the Restaurant of the Parador Ronda you can enjoy goat and payoya sheep’s cheeses, cold soups such as ajo blanco and porra antequerana, mango and avocado salad, together with hearty serrano dishes such as migas, partridge pâté, a mild rice with veal oxtail, mushrooms and green asparagus or roastshoulder of cabrito.
Type of kitchen
The best viewpoint over the Tajo de Ronda
The Parador was established in 1994 in the old buildings of the town hall and food market of the city. The original façade of the Casa Consistorial, with its arcades, cornices and traditional clock are still maintained.
The Parador is also home to a major collection of art about bullfighting, with over a hundred works in different formats and styles. A modern vision of this tradition is offered, from Romanticism and Goyaesque culture, to expressionism, pop culture and geometric abstraction.