Steaks cooked in wood-fired oven

All the steaks and pork dishes are cooked in the only wood-fired "Arab" oven in the province. The brick oven allows the owner and chef, Cristobal, to prepare the finest meat dishes.

Chuletón Buey

The chuletón or T-bone steak comes from Ávila, a city north of Madrid which is famous throughout Spain for its quality beef.

Entrecóte Gallego

This meat comes from Galicia, northwest Spain, also know for its quality, grass-fed cows.

Meat in the "parilla"

Christobal built the Arab oven in order to produce the finest steaks in the area. You can also try "Dorada al horno" (sea bream cooked in the oven. Delicious.

Fish and shellfish

Besides the sea bream you can also try swordfish, sole, salmon and depending on the time of the year, langostines, prawns or various shellfish.

Solomio Ibérico

"Solomio" or pork loin is a speciality in the Ronda area. "Iberico" means the pigs were fed acorns to produce a succulent loin. Also on the menu, suckling pig, pork leg, pork chops.

Lenguado (sole) fresco

The sole is fresh and cooked "a la plancha" or on the flat grill.

Chicken breast grilled

Other dishes include, chorizo, eggs and chips, lamb chops and French omelette.

Rabo de Toro

Ox tail stew. Homemade and delicious. Other meat dishes include rabbit, lamb stew, and quail with flat mushrooms.

Home-made desserts

Like all of the food, the desserts are home-made and include, arab flan, flan caramel, and cheese cake. There is also fresh fruit, ice cream.