This restaurant is located in the beautiful city of Ronda, in the heart of the mountainous region of Málaga. It has been named after José Ulloa, known as Tragabuches, one of the popular bandits who used to hide in the mountains after committing their crimes.
The establishment operates in a nineteenth-century building that has undergone renovation. It has three dining areas: Ulloa (capacity, 30), La Cueva (capacity, 8), and La Nena (capacity, 40). Its minimal décor in black and white combines elegance and grace in all the corners and ornaments.
The Tragabuches belongs to Manuel López. Some of the famed cooks who have worked here are Sergio López and Dani García (currently at the Calima in the Meliá Don Pepe Hotel). At present, Tragabuches chef is Benito Gómez, an enthusiastic young cook who started working in Ronda, and then moved to La Alquería of Hacienda Benazuza, in Seville, a top restaurant in Andalusia run by Rafa Morales that has been awarded two Michelin stars.
Benito Gómez has retained many dishes that were already in the menu before his arrival and has added new ones like low-temperature cooked egg with asparagus juice, mushrooms and Jabugo ham, or boiled cod. The chef has managed to keep the Michelin star and is expected to increase the restaurant’s prestige with his innovative recipes.
C/ José Aparicio, 1
29660 Ronda (Málaga)
Tel.: (+34) 952 190 291
Restaurant hours: 12:30 p.m. to 4:30 p.m. and 7:30 p.m. to 11:00 p.m.
Closed Sunday evenings and Mondays.
Category: Spain eating and drinking