El Bandolero
is waiting
for you...
in the
greenest part
of
Andalusia.
HOTEL BANDLERO
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 castańas 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 castańas (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.
LERO 
