Restaurante Audalázar in Atajate first opened its doors in 2002.
The brother and sister team of Raúl and Carmen Sánchez, born and brought up in the small village, cultivated their passion for the hospitality trade from an early age in the small family bar of their parents but decided to take on a more ambitious project.
Raúl perfected his culinary skills in La Rosaleda in Málaga before taking the bold step of running a restaurant with his sister.
Restaurante Audalázar combines the traditional cuisine of the area with exclusive and modern recipes.
Diners can choose between a wealth of dishes from the a la carte menu or opt for an exquisite tapas snack that will be a voyage of discovery.
On the menu you can find dishes such as duck breast in port, a crepe of foie gras with red fruits or stuffed sirloin tips for the daring.
The influence of Arabic cuisine in many recipes is evident.
Locally-sourced ingredients such as honey combined with exquisite meats is one of the main reasons that customers return. The quality is guaranteed.
Restaurante Audalázar also an extensive tapas menu at very affordable prices that can be enjoyed on the shaded private terrace. The toasted bread with octopus and pureed potato, the montaditos and the homemade pizzas are always popular.
Regular customers to Restaurante Audalázar know that leaving a space for a dessert is almost obligatory. All the homemade ones are a delight and highlights include the almond ‘cheese’ a speciality of the pueblo, the hazelnut cake or the date with chocolate.
Breakfasts are also available at Restaurante Audalázar with a large assortment of zurrapas prepared both in the area and in its kitchen, as well as a wide variety of sandwiches with different grilled sausages to keep you going through the day.
At Restaurante Audalazar at lunchtime from Monday to Friday, excluding Wednesdays (closed) and holidays you can enjoy a fabulous daily menu that includes first course, main course, bread, a drink and dessert for only € 8. The menu changes every day and there is a choice of at least three different dishes for each course.
The restaurant has not only survived the crisis, but it has grown to earn a high, well-deserved status on the dining scene in the Serrania de Ronda.
Carmen and Raúl continue to strengthen this reputation every day.