Gastronomy

The gastronomy of Ronda

The Ronda audio-guided tour invites you to a gourmet stop on the Calle Las Tiendas, one of the liveliest streets of the city, to discover the typical flavours of rondeña cuisine.

The flavours of the Serranía

Rondeña gastronomy can be tasted along the bakeries, cheese shops and tapas bars. There one serves the famous rabo de toro, a stew of bull's tail simmered for hours until it becomes tender, inherited from the local tradition. In the simplest bars, one tastes the migas, crumbs of bread fried with chorizo or bacon, a dish born in the fields. In hot weather, one offers a porra antequerana or an Andalusian gazpacho, prepared with the vegetables of the Serranía. Cheese lovers will appreciate the payoyo, an artisanal goat or sheep cheese from the neighbouring mountains. As for sweets, the yemas del Tajo, small cakes of egg yolk and sugar invented by the local nuns, accompany coffee. The hills also provide a renowned olive oil and mountain honey.

What there is to see

To discover Ronda through its gastronomy is to sit down around a rabo de toro, taste a payoyo cheese, bite into a yema del Tajo or savour a fresh gazpacho. The Calle Las Tiendas and its tapas bars offer a tasty immersion in the local culture. It is a convivial and authentic way to prolong the visit and to taste the Andalusian art of living.

Practical information

The specialities of Ronda can be tasted in the tapas bars, restaurants and shops of the Calle Las Tiendas and the town centre. The establishments follow their own hours, with tapas generally served in the early evening.

What is the most emblematic dish of Ronda?

The rabo de toro, a stew of bull's tail simmered for hours, inherited from the local tradition.

What sweet should one taste in Ronda?

The yemas del Tajo, small soft cakes of egg yolk and sugar invented by the local nuns.