Casa Mateos – Goldilocks Dining in Ronda

There’s something to be said about Ronda that made her the first place I blogged about after we got back from Andalucia. I already sang her praises in any way I could with my limited vocabulary. Its one of those perfect tourist towns that check all the boxes as far as food, beauty, uniqueness, and size go. Not to mention the Tuscan-like surrounding area.

Normally when tourists arrive at such places, they check into the hotel (perhaps the Parador or Catalonia in this case), wash, relax, and marvel at the mesmerizing views which Ronda offers. Thats what normal people do. Me? I dropped everyone and everything, battled tourist traffic while parking the car, and speed walked the 10 minutes straight to Casa Mateos to reserve for tomorrow. The last order of business in the Ronda plan.

Pound for pound Ronda was our top food city, although our two meals there could not have been more different (the other, the legendary and astonishingly cheap El Lechuguita). But I started having my doubts about Casa Mateos when the second local we met told us we absolutely must go to Tragatá, Benito Gómez’s more affordable project after two Michelin Bardal. The saving grace was when the second local, while playing chess with my friend in Olvera, enthusiastically told us about his other favorite, Casa Mateos. Crisis averted. He even helped us with what to order.

In the two weeks of wining and dining all over Andalucia, I’ve had more refined meals. I’ve had meals where the service was more memorable, or the decor was more unique, or where we were more comfortable. But this is the one meal where everything was just right (hence goldilocks). Spot-on flavors and textures that got better and better, a fine Vermouth, wine, and just the proper service that fake laughed at all my jokes. Its a solid contender for the best overall meal of the trip, and I made sure the talented female chef in the kitchen knew that.

As for the food, the mini hamburgers with oxtail didnt look like much but they were bursting with flavor. Goat cheese salad with nuts, fruits, greens and slightly fried cheese, absolutely brilliant for a simple goat cheese salad. Our new Olvera friend best tip.

The silky smooth Partridge Pate was sublime. I was still thinking about it next day on our spectacular Caminito del Rey hike. When the guide asked the group if anyone can recognize a bird she was pointing at, I said “partridge?” The truth is I have no idea what partridge looks like except in Pate form.

Then came of course another round of Huevos Trufados, something I couldnt get enough of on this trip. Eggs, potatoes, jamon, and probably truffle oil, but it works well here. Whats not to like. This might have been the most satisfying egg/potato dish of the trip.

But it was the larger dishes where the brilliance of the chef started to come through. A superb Chicken with Fideos, a strong contender for best of show. And an expertly cooked Lomo de Vaca that had more flavor than a steak specialist we visited in Granada.

When in Andalucia the first rule of thumb is get the Cheesecake and Torrija everywhere you go. Torrija is more like a bread pudding than the common description of French Toast. Here the soft cheesecake with peach was slightly better than the chocolate Torrija, but I would try both. Go!