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May 11 2025
Benito Gómez
Andalusian Soul, Refined on the Plate
When Benito Gómez swapped the urban buzz of Barcelona for the serene charm of Ronda, he wasn’t just looking for a change of scenery—he was laying the foundation for a culinary revolution. Born to Andalusian parents who ran a restaurant in Barcelona, Benito grew up surrounded by the flavors and traditions of both regions, a blend that would come to define his cooking.
His culinary path began at the prestigious Escuela de Hostelería de Sant Pol de Mar, where he learned the technical skills that would propel him into some of Spain’s finest kitchens, as the Ferran Adrià advised Hacienda Benazuza in Seville, liting a fire in him, inspiring him to push the boundaries of gastronomy. Over the years, he sharpened his craft under the guidance of renowned chefs like Jean Luc Figueras, absorbing the artistry of Catalan cuisine and a meticulous approach to innovation.
In 2014, Benito set his sights on Ronda, a town whose dramatic cliffs and rolling landscapes captured his heart. He took over Tragabuches and reimagined it as Tragatá, a relaxed dining spot that earned a Michelin recommendation in 2017. But Benito was far from done. In 2018, he launched Bardal, a fine-dining restaurant where his vision of Andalusian cuisine took center stage. By 2019, Bardal had already garnered two Michelin stars, a meteoric rise that established Benito as one of Spain’s culinary heavyweights.
“Cooking really begins in the countryside. Many times we have underestimated everything because of the avant-garde and gastronomic revolutions, but it is something that does not interest me.” - Benito Gómez to ABC
At Bardal, Benito’s philosophy is refreshingly straightforward: authentic, unpretentious cooking that stays true to the land. Using local ingredients sourced from the surrounding Andalusian countryside, he creates dishes that honor tradition while embracing modern techniques. His kitchen is not about showy theatrics but about sincerity on the plate. The result? An immersive dining experience where every bite tells a story.
One example is his Grilled Heart of Lettuce with Beef emulsion, a creative starter that combines the smokiness of grilled lettuce with a savory beef emulsion, offering a unique interplay of flavors and textures. Another hit is the Mushroom and Pine Nut Infusion, a flavorful combination that brings together earthy mushrooms and rich pine nuts, reflecting the natural bounty of the Andalusian region
Benito’s work ethic is as formidable as his cooking. Known for his relentless dedication, he often spends up to 18 hours a day perfecting his craft. Yet, he’s quick to deflect praise, emphasizing the importance of teamwork and the collective effort behind Bardal’s success. For Benito, his restaurant isn’t just a business; it’s a platform to showcase the richness of Andalusian gastronomy.
“Working less on the product means offering more quality” - Benito Gómez to The Gourmet Journal
Bardal’s acclaim hasn’t overshadowed Benito’s earlier venture, Tragatá. The more casual eatery continues to thrive, offering a playful take on Andalusian flavors. Together, Bardal and Tragatá have turned Ronda into a must-visit destination for food lovers, putting the town firmly on the culinary map.
What sets Benito apart is his deep respect for Andalusia’s culinary roots. While many chefs chase global trends, he’s committed to exploring and celebrating the traditions of his home region. His dishes are a reflection of his belief that great cuisine doesn’t need to be complicated—it needs to be honest.