Founded in Ronda in 1974, Restaurante Pedro Romero has been serving traditional local cuisine ever since, though tailoring the dishes to the tastes of the many international travellers who visit Ronda every year. The cuisine is inspired what is in season, creating simple dishes with the freshest produce. In terms of fish, sea bass, sea bream and salmon are the specialities. And then there's the foie gras with muscatel, the house rabo de toro (bull tail stew) and mature beef steak. All washed down with a wine from Serranía de Ronda.
The restaurant also houses a large collection of over 1,000 posters and photographs relating to bullfighting.