Benito Gómez
The culinary universe of Benito Gómez, a chef, entrepreneur, and athlete with a career spanning nearly three decades, has been consolidated in Ronda (Málaga), combining the high-tech techniques of elite kitchens—where he trained with figures such as Ferrán Adriá and Jean-Luc Figueras—with absolute respect for Andalusian produce. His passion, inherited from his restaurateur parents, crystallizes in two dual projects: the gastronomic Bardal (awarded two Michelin Stars and two Repsol Suns) and Tragatá, his acclaimed tapas space. Tragatá is precisely the most solid and fun project of relaxed gastronomy in the province, endorsed by the Michelin and Repsol guides. This establishment is the testing ground where the chef's rigor brings to life authentic legendary dishes that are now part of Spain's culinary history. Don't miss his flagship dishes: the incomparable Callos (World Championship winner) and the iconic Ensaladilla (Spanish Championship winner). At Tragatá, the excellence of a haute cuisine chef is enjoyed through unparalleled flavor, fame, and quality in every bite.