The restaurant La Tarara, a Michelin Bib Gourmand, will open its new venue in Ronda.

Gabriel Medina and José Antonio García, after spending several years working in some of the most prestigious restaurants in Spain, one in dining service and the other in the kitchen, decided to return to Olvera (Cádiz) to open their own restaurant five years ago, La Tarara.

A place of traditional food but with a touch of modern cuisine that elevates their dishes to a new dimension closer to new cuisine. However, as they insist, without ever losing the essence of the product, which they believe should be the main protagonist of a dish. "If it's tuna, the customer has to know they're eating tuna and not something mixed with five hundred sauces," Gabriel stated.

That adventure in a town in the interior of the Cadiz province, in the natural region of Ronda, has consolidated over time to the point of earning a Bib Gourmand from the famous Michelin guide. A distinction that the famous guide awards to restaurants that stand out for their quality-price ratio.

Now, after consolidating their place in Olvera, they have decided to realize the project they had in mind to eventually expand to Ronda, the reference city of the area. "It is the city where we were born, where we used to come as children to shop, and after this opportunity arose, we decided to open La Tarara Ronda," Gabriel explained.

The new restaurant, which will be the first outside Olvera under this brand, will be located right in the city center, on the popular Carrera Espinel, the main pedestrian and commercial street of the city. Specifically, in a house of Andalusian style that has been converted after significant renovations.

Additionally, the restaurant's managers have made an investment of 100,000 euros to adapt the facilities to their needs and to have the necessary facilities to serve between 40 and 45 customers.

Although they do not have a specific date yet for their opening, they have indicated that “we would like to open a few days before the start of Holy Week.”

Regarding their type of cuisine, they explained that “we will continue with the same concept and the same philosophy.” Additionally, the venue will also feature iconic dishes from their current place, such as La Payogiana, a kind of roasted eggplant stew, homemade tomato sauce, and basil pesto.

However, given the circumstances of the city of Ronda as one of the main inland destinations of Andalusia, they expect to find an even more demanding clientele. “It's an audience accustomed to trying many restaurants and you have to be on your toes to demonstrate what we have been doing these five years,” Gabriel noted.

“We make traditional cuisine, with very good products and well-treated,” García noted, who also assured that “we will have good fish, good Iberian meat, beef, and a touch of more modern and elaborate cuisine but with great respect for the product.”

Similarly, the wine list will be another highlight and “up to the standard of the venue,” they affirmed.

Regarding job creation, the arrival of this new venue will result in six direct jobs.