A restaurant with charcoal cooked meat, and professional parilleros working the grill. There’s a huge a la carte menu with good achuras (offal) and provoleta cheese. The molleja de corazón (heart sweetbread) stands out, while the bife de chorizo, vacío, lomo, brochettes, and pork bondiola and matambrito are all correct and generously portioned. The salads are good and there’s a wide range of garnishes, as well as other dishes and desserts.
Speciality: Uruguayan-style ojo de bife, entraña, chicken pamplona.