Pedro Romero Review
Named for the father of modern bullfighting, this restaurant opposite the bullring is packed with bullfight paraphernalia. Mounted bulls' heads peer down at you as you tuck into choricitos al vino blanco de Ronda (small sausages in Ronda white wine) or rabo de toro Pedro Romero (slow-cooked oxtail stew with herbs) and, for dessert, tarat de queso con frutillos rojos (cheesecake with red berries). Previous diners include Ernest Hemingway and Orson Welles, whose photos are displayed.
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