El Rodeito
Launched in 1988 as a truck-stop restaurant on the road between Málaga and Algeciras (where goods are trans-shipped from Africa), this traditional Castilian grill has made great use of its wood-fired oven. The oven is swept out several times a day, but there is always a fire burning inside—in part because El Rodeito never closes. You can get sit-down meals at normal times, or takeout in the middle of the night. The main focus is on meat—a quarter suckling pig or a chateaubriand, each for two people, or beef tenderloin. All the classic Spanish fish are available roasted in the oven as well, from cod to hake and turbot, but the kitchen really excels with Atlantic lobster (with the big claws) and rock lobster (with the little ones). Portions are immense, so a good strategy is to order entirely from the starters menu or ask for half portions.
Launched in 1988 as a truck-stop restaurant on the road between Málaga and Algeciras (where goods are trans-shipped from Africa), this traditional Castilian grill has made great use of its wood-fired oven. The oven is swept out several times a day, but there is always a fire burning inside—in part because El Rodeito never closes. You can get sit-down meals at normal times, or takeout in the middle of the night. The main focus is on meat—a quarter suckling pig or a chateaubriand, each for two people, or beef tenderloin. All the classic Spanish fish are available roasted in the oven as well, from cod to hake and turbot, but the kitchen really excels with Atlantic lobster (with the big claws) and rock lobster (with the little ones). Portions are immense, so a good strategy is to order entirely from the starters menu or ask for half portions.
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