Benito Gómez, Bardal (March 13, 2023)

Monday, March 13. 8:30 PM. Bardal's cuisine is regional, sensible, and free from constraints. The variety of ingredients and products found in our region form the core of Bardal's culinary proposal, complemented by produce from various fish markets, orchards, and Andalusian countrysides. We work with two tasting menus, Bardal and Gran Bardal. The dishes they comprise vary with the different seasons of the year; the daily creativity of the kitchen flows with the progression of each season. The heartbeat of the kitchen is indelibly linked to the pulse of the wine cellar. Ronda's grapes offer a diverse range of references that, along with a wide selection of Andalusian wines, constitute our cellar's foundation.