Taberna de Pasos Largos

Updated March 2013

This taberna, named after the last of the bandits who roamed the Ronda mountain range, specialises in Iberian pork from the same region. There are old photos and news reports of Pasos Largos (aka José Mingolla Gallardo 1873-1934) on the walls, and the bar’s decor is reminiscent of a typical tavern of that time, but with a clever use of the classic straw window blinds (esterones) which here slide on frames across the floor-to-ceiling windows instead of being rolled up.

There’s comfortable seating on either side of the long bar, but I prefer being perched on a bar stool where I can check out the cooking action in the open kitchen. Tapas range from 2.40 – 4.70 euros, but you can’t complain about a generous portion of perfectly grilled beef loin and foie gras, or secreto Ibérico, for 3.95€ (gastrobars take note!). And I have also found my new favourite carrillada here – exquisite. ALSO the very best – and possibly the only twice-fried – chips in town. There’s a very friendly neighbourhood feel to the place and it’s easy to find yourself chatting away with the regulars at the bar.

Also check the Taberna’s Facebook page for details about monthly flamenco shows.

Bread Charge: 0€

Feria 117
Tel. 633 721 794
Open: 13.00 – 16.30 / 20.00 – midnight
Closed Sunday evening and Monday
€ € €

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open kitchen

chalkboard menu

pasos largos photo photo of the bandit Pasos Largos

pasos largos chipstwice-fried chips

pasos largos garbanzoscocido with garbanzos and green beans

pasos largos onioin souponion soup with mozzarella crouton

pasos largos asparagusgrilled white asparagus with chopped egg and vinaigrette

grilled secreto Ibérico with chips and grilled tomato

pasos largos presagrilled presa Ibérica

pasos largos boletusboletus confitado

pasos largos auberginestuffed aubergine (mince, bechamel, cheese)

pasos largos bulltailstewed bull tail

pasos largos beef burgermini beef burger “maki” with brie cheese

pasos largos cabrales croquetascabrales and walnut croquettes

pasos largos duck confitduck thigh confit

pasos largos tuna bellygrilled tuna belly (ventresca)

grilled beef with foie gras and patatas confitadas

pasos largos lamb ribsgrilled lamb ribs

pasos largos carrilladabraised pork cheeks (carrillada) with brandy, PX and red wine

chef Pepe Luna and owner Paco Fernández

pasos largos lidiaLidia

pasos largos newspaper

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Updated: March 2013