Paniolo Winery

Paniolo Winery PLEASE FOLLOW US! Paniolo, pronounced pah-nee-oh-loh, is the Hawaiian word for cowboy.

At Paniolo Winery, we blend the spirit of the Hawaiian paniolo with the Southern hospitality of the Cowboy Capital of the World™ to create a unique wine experience.

New hitching post up! Check. Visit our horse-friendly w**ery in Bandera, Texas. Just a short drive from San Antonio 🐎🍷...
09/28/2026

New hitching post up! Check.
Visit our horse-friendly w**ery in Bandera, Texas. Just a short drive from San Antonio 🐎🍷

09/27/2026

Sunday Fun Day with the Bandera Equine Posse at Paniolo Winery 🍷🐎

Masshole Lobster Truck is at Paniolo Winery now, until 9pm!
09/26/2026

Masshole Lobster Truck is at Paniolo Winery now, until 9pm!

Something new just landed on our Sunday brunch table, and it pairs beautifully with a glass from the tap.Lox and bagel i...
09/26/2026

Something new just landed on our Sunday brunch table, and it pairs beautifully with a glass from the tap.

Lox and bagel is now on the Sunday brunch menu here at Paniolo.

An everything bagel, golden and toasted, spread thick with cream cheese. Smoked salmon layered on top, with capers, thin rings of red onion, and a little fresh dill.

A coastal classic, served inside a Hill Country w**e bar, right here in Bandera.

We've got thirteen w**es on tap ready to pour alongside it. A velvety red with blackberry and a subtle hint of oak does it justice.

It earns its place on the plate. No fanfare needed, just good taste.

Come see us this Sunday and try it for yourself. We're open 11am to 3pm, and reservations are encouraged. Find us at 1003 Maple Street, across from the Medina River, and pull up a chair. We'll have a glass ready for y'all.

📍 Paniolo Winery, 1003 Maple Street, Bandera, across from the Medina River

Real hospitality is a craft, not something you ring up at the register. That's the Paniolo way. Part Hawaiian paniolo, p...
09/23/2026

Real hospitality is a craft, not something you ring up at the register. That's the Paniolo way. Part Hawaiian paniolo, part Bandera cowboy, one open welcome at the door. We pour it warm, and we mean it.

📍 1003 Maple St, Bandera, TX. See y'all soon.

CHARCUTERIE BOARD. noun. (shar-KOO-tuh-ree)You've seen the word on a menu a hundred times and nodded like you know it. L...
09/21/2026

CHARCUTERIE BOARD. noun. (shar-KOO-tuh-ree)

You've seen the word on a menu a hundred times and nodded like you know it. Let me tell you what it actually is when you order one from me.

It shows up before anyone at the table has made a single decision, and somehow it turns into the whole evening.

I don't think of it as a starter. I think of it as a conversation. Two kinds of cheese, a ribbon of cured meat, grapes, crackers, something crunchy, something soft. I build it so no two bites are the same.

You don't need to know how to say the word to enjoy the thing. You just need a glass in one hand and somebody worth talking to across the table.

Here at Paniolo, I set it down in the middle and it stays there. Folks reach, pour, refill, and reach again. That's the whole idea. It's the anchor for a good gathering, and we've had plenty of them in Bandera.

Pair it with whatever's on tap. It isn't particular. It's just there to make the table feel full before the tapas come out.

Come find us and I'll put one together for y'all. Pull up a chair.

📍 1003 Maple Street, Bandera, TX. Right across from the Medina River.

Golden, crisp, and fluffy in all the right places! 🧇✨ Meet our brand-new Belgian Waffles—served hot with fresh whipped c...
09/20/2026

Golden, crisp, and fluffy in all the right places! 🧇✨

Meet our brand-new Belgian Waffles—served hot with fresh whipped cream and strawberries, or pure maple syrup.

The ultimate treat for just $8! 😋

Three tiny moves that change everything about a glass of Shiraz.None of them take more than a minute, and all three are ...
09/19/2026

Three tiny moves that change everything about a glass of Shiraz.

None of them take more than a minute, and all three are worth knowing.

First, cup the bowl of the glass in both hands for about thirty seconds before you sip. Cold suppresses the aroma. A little body heat opens it right up.

Second, order the hummus with naan alongside it. Ours is smooth and creamy, house-made, with a swirl of olive oil and sesame seeds, and the naan mini-dippers come on the side ($10). The fat and the bread smooth out the tannins and let that velvety texture do what it was made to do.

Third, if you're doing a flight, four pours of three ounces each, put the Shiraz last. Its depth and long finish will crowd out anything lighter that comes after it.

That's the kind of thing a regular already knows, and now y'all do too.

Ask us to walk you through it. We pour it every day here at 1003 Maple Street, across from the Medina River in Bandera.

Come pull up a chair and try it today.

You've seen the word on menus a hundred times. Here's what it actually means, and exactly where you taste it here at Pan...
09/18/2026

You've seen the word on menus a hundred times. Here's what it actually means, and exactly where you taste it here at Paniolo.

Caramelization isn't a sauce. It isn't a glaze brushed on at the end. It's a transformation that happens inside the ingredient itself, when sugar meets steady, direct heat and turns into something deeper, richer, a little complex.

In our kitchen, you meet it in the thick-cut bacon.

That's where a bourbon and brown sugar reduction crosses over into something almost lacquered in the oven. A drizzle of dark chocolate finds it there.

One more thing worth knowing: caramelization isn't burning. The line between the two is patience.

So when we use that word on our menu, we mean it as a promise about time and attention. We take it seriously here in Bandera.

Come taste the difference a real definition makes, y'all. We're open on Maple Street and the kitchen's ready.

📍 1003 Maple Street, Bandera, TX

Chef Orlando has been busy back there, and we've got two plates worth slowing down for.First up, that bourbon candied ba...
09/05/2026

Chef Orlando has been busy back there, and we've got two plates worth slowing down for.

First up, that bourbon candied bacon we can't stop talking about. Thick-cut, smoky bacon glazed in a bourbon and brown sugar reduction, baked until the glaze sets and caramelizes just right, then finished with a dark chocolate drizzle right over the top. Sweet, smoky, and a little decadent all at once. Five bucks a plate. Pour yourself a glass of our Cabernet Sauvignon alongside it, and those blackberry and oak notes play beautifully with the smoke.

Swipe over for the foie gras.

Perfectly seared, rich and buttery, with a raspberry port w**e reduction drizzled over the top, sweet and tart in the same bite. We serve it with a crisp arugula and cranberry salad to keep everything bright. A velvety red with deep blackberry is the one we'd reach for here.

Two plates, two moods, both worth lingering over.

Pull up a chair with us at 1003 Maple Street, right across from the Medina River. We'll have a glass ready for y'all.

Address

1003 Maple Street
Bandera, TX
78003

Opening Hours

Monday 5pm - 8pm
Friday 4pm - 9pm
Saturday 2pm - 9pm
Sunday 11am - 3pm

Telephone

+18305229522

Website

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