Restaurant

La Bodega del Bandolero

Diners at Hotel Bandolero enjoy the ambiance of La Bodega del Bandolero, the rustic dining room, serving lunch and dinner daily, or alternatively, can enjoy their meals in El Bar de El Tempranillo or on the Terrace. Our cellar boasts an extensive range of quality wines, including some outstanding vintages from the Ronda area.

All meals are prepared by Chef Iván Sastre Pascual who trained in both pastry and savoury cuisine at the Cordon Bleu, London and has worked at some of London’s finest restaurants including Terence Conran’s Almeida restaurant.

Quail in Chocolate Sauce

Originally from Ávila, Spain, Chef Iván features fare from Ávila in his menu. A typical meal might consist of: ensalada de la casa con castañas (house salad with chestnuts), suprema de cochinillo con salsa de miel y especias (suckling pig supreme with honey & spice sauce), solomillo ibérico relleno con castañas y ciruelas (pork tenderloin stuffed with chestnuts and prunes) or Chuletón de Ávila, a 450 gram specialty steak from Ávila and finished off with crema quemada de castañas (baked cream infused with chestnut purée and topped with burnt sugar) or a Muira (puff pastry filled with white chocolate, almond cream and cherry liquor soaked cherries topped with a cherry sauce and served with vanilla ice cream).

Below is a link to La Bodega del Bandolero’s menu; it contains dishes that are on offer at one time or another.

NOTES:-
A – La Bodega del Bandolero is CLOSED ON MONDAYS.

B – WE STRONGLY RECOMMEND CALLING BEFORE YOUR ARRIVAL as there are times when we are fully booked for group events.

Home made dessert favorite, baked chestnut cream

House red wine – young Rioja

Home made dessert, “Miura” – a puff pastry filled with
white chocolate, liquor soaked cherries and almond cream

Chef Special – Chuleton de Avila
Beef steak from Ávila (500 – 700 grs)

Special home made dessert for the Wild Mushroom Weekend
- Baked meringue on frozen sorbet with kiwi sauce