Fodor's Expert Review 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 tuck into choricitos al vino blanco de Ronda (small sausages in Ronda white wine), rabo de toro Pedro Romero (slow-cooked oxtail stew with herbs), or magret de pato con pera asada (duck breast with baked pear).