Eating rabo de toro (oxtail) in a restaurant named after a famous bullfighter that sits opposite Spain’s most legendary bullring and has bull’s heads on the wall might not be everybody’s idea of fine dining. But the Romero has a place. This, after all, is rugged Ronda. The vegetarian-unfriendly menu features partridge stew with dried fruit, rabbit confit, and pork in mustard sauce.
In case you were wondering, that framed cape on the wall once belonged to the famous Cordoban bullfighter Manolete.
