Los Bandidos
Despite the name, you won’t get robbed at Los Bandidos. This savvy restaurant has negotiated the changing trends of international cuisine since the late 1980s, and its current incarnation combines classical French service, a dining room plastered with photos of bygone celebrities, and an adept menu with just enough Nordic touches to suggest a passing acquaintance with the cooking of Rene Redzepi. That said, the strength of the kitchen lies with the classics: chateaubriand, grilled turbot, veal fillet with foie gras, or sole in white wine sauce.
Despite the name, you won’t get robbed at Los Bandidos. This savvy restaurant has negotiated the changing trends of international cuisine since the late 1980s, and its current incarnation combines classical French service, a dining room plastered with photos of bygone celebrities, and an adept menu with just enough Nordic touches to suggest a passing acquaintance with the cooking of Rene Redzepi. That said, the strength of the kitchen lies with the classics: chateaubriand, grilled turbot, veal fillet with foie gras, or sole in white wine sauce.
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