Benito Gómez, Bardal**

Benito Gómez, a Catalan with roots from Malaga, has been working in Tragatá for ten years with his own well-defined line, who always seeks the flavor of the product above anything else and who says he is and will continue to be his "spoiled child" . An updated Andalusian cuisine, which Gómez executes with a lot of work, passion and a good technique acquired especially in his formative years, instructed in the techniques of Ferran Adrià during his stay in the Alquería of the Hacienda Benazuza, in Seville or in Jean Luc Figueres. Gómez, seeks perfection and adventure in each of the dishes he makes.