UPDATE: Another victim of Covid-19, along with other circumstances, Taberna de Pasos Largos closed its doors for good in the summer of 2020. I will keep this here as a tribute to Paco, Pepe and Isi. I will miss them and their wonderful bar.

This taberna, named after the last of the bandits who roamed the Ronda mountain range, specialises in Ibérico 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 by chef Pepe in the open kitchen. You can’t complain about a generous portions of perfectly grilled pork loin and foie gras, or secreto Ibérico. And I have also found my new favourite carrillada here – exquisite. Also the very best – and possibly the only – twice-fried chips in town. Check the daily specials on the chalkboard, and definitely try the arroz del día, available weekends at lunchtime. 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
€ € €

Food 8 | Wine 8 | Service 8 | Ambiance 8

open kitchen

chalkboard menu

photo of the bandit Pasos Largos

twice-fried chips

Cantabrian anchovy

cocido with garbanzos and green beans

pringá

onion soup with mozzarella crouton

oxtail croquettes

revuelto: scrambled eggs with potatoes and cod

grilled white asparagus with chopped egg and vinaigrette

Los Palacios tomatoes

braised artichokes with jamón

grilled secreto Ibérico with chips and grilled tomato

abanico Ibérico

grilled presa Ibérica

boletus confitado

grilled morcilla de burgos

stuffed aubergine (mince, bechamel, cheese)

rice with artichokes and pork

stewed bull tail

Ibérico pork meatballs

mini beef burger “maki” with brie cheese

              flamenquín

cabrales and walnut croquettes

tuna belly salad

confit duck leg

grilled tuna belly (ventresca)

bacalao with stewed peppers

grilled beef with foie gras and patatas confitadas

grilled lamb ribs

braised pork cheeks (carrillada) with brandy, PX and red wine

grilled lagarto Ibérico

arroz del día

mixed grill with four cuts of Ibéricos

co-owners Paco Fernández & chef Pepe Luna

barman Isidro

Pepe & Paco

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Updated August 2020