Founder Carlos Vinagre became an inspiration for many parrilla joints in the city. He was one of the first to start serving sweetbreads, filleted kidneys, and vacío del fino and to serve the meat on individual warmed plates. His chimichurri sauce was legendary. A portion of longaniza sausage or crunchy filleted sweetbreads makes for a good starter, before following with a classic steak such as colita de cuadril, bife de chorizo, entraña or the inimitable vacío del fino. Sides and wines are also very good.
Speciality: tenderised matambrito, bife de costilla con lomo, entraña, vacío del fino, asado especial