Open every day
12.30pm - 4pm / 6pm - 11.30pm
Recommended by Andalujo
GPS: 36.48910, -4.99059

Pdf document -> Menu not yet sent to us

Starters:  € - €
Main course: € - €
Desserts: € - € / home made
Bottle of wine: € - €
Menu of the day:  25€ every day incl wine
Childrens menu:  Kids Menue available
VAT: included 

Parking: in the street / parking garage
Outside seating: terrace
Smoking allowed: on the terrace
Wifi: No
Credit cards: MasterCard, Visa, 4B
Dogs allowed on the terrace

Benahavis has the highest concentration of restaurants on the Costa del Sol and La Escalera is definitely a good choice. In fact, when it comes to food and fun, it is certainly top notch.

Manolo, a wiry, lively true Andalucían is the owner and head ‘waiter’ and will provide you with a night to remember as well as culinary delights.

The restaurant is cosy and full of green plants. An open fire exuding warmth in winter and the air-conditioning provides cool air in summer and warm air in winter. A large, open terrace allows for plenty of outside dining.

A pâté with a homemade jam is served with the complimentary mini toasts to start off the evening. The bottled olive oil on every table is a smooth, green ‘Algodoliva’ from the local white village of Algondonales.  La Escalera has a good wine list but you can’t go wrong ordering a glass of the house red, white or rosé. The red is an excellent Condolanza de Leganza, the white a fresh, tangy Tierra Blanca and the rosé is a light, dry Fortius.

Manolo was charming and had made up a Tasting Menu to give us an overview of the kitchens culinary quality. This started with ‘Crêpes de Morcilla’. The thin pancake was filled with a creamy mixture of onions, black sausage and egg, baked with a topping of melted cheese. Breaded, deep-fried prawns were served with a homemade alioi and the ‘Gambas Pil Pil’ were sizzling hot and divine. The fourth starter was ‘Pimiento Rellenos’, sweet, soft red peppers stuffed with creamy spinach and a tasty, tomato sauce. 

Cerdo Iberico is a wild pig, which feeds on acorns and has nothing to do with the normal pork you’re used to from the supermarket. In La Escalera we had it as a tender grilled filet served with pepper sauce, Roquefort sauce or ‘Salsa de Abuela’ – grandmas sauce and obviously a secret recipe. The ‘Fileto de Espalda de Mando Buey’ is a special kind of beef shoulder that Manolo gets directly from the farmer and this meat was also served in filet slices and grilled. It was absolutely delicious. A serving of Shoulder of Lamb finished off our main courses, the meat was succulent and fell off the bone.

All the deserts are made in La Escalera and we had a plate with several of them. The Carrot Cake was moist and nutty, the Apple cake soft and juicy and the American Cheesecake was perfect. Apparently they also have a German cheesecake, which we’ll try next time. We also had a typically Spanish flan that was wonderful.

La Escalera offers a complimentary ‘chopito’ at the end of the meal. All these have been ‘pimped’ by adding extra fresh ingredients such as lemon or orange peel.

Manolo is a wonderful one-man show so keep your eyes open, listen out for dogs and don’t be surprised if he takes his time calculating your bill!

La Escalera, food and fun not to be missed.