Pedro Romero
Named for the father of modern bullfighting, this restaurant opposite the bullring is packed with bullfight paraphernalia and photos of previous diners who include Ernest Hemingway and Orson Welles. Mounted bulls' heads peer down at you as you eat choricitos al vino blanco de Ronda (small sausages in Ronda white wine), rabo de toro Pedro Romero (slow-cooked oxtail stew with herbs), or perdices estofados (braised partridge).
