This steakhouse fills up at the weekends, and doesn’t take reservations, so get here early to guarantee a table. The formula is simple: good meat, precisely cooked and served by professional, attentive staff. Start with achuras (offal) then move on to the house cuts: entraña, colita de cuadril, asado de tira, bife ancho and bife angosto with fries or salad. Other popular local dishes are also available.
Speciality: ojo de bife, bife de chorizo, bife de costilla, medallón de lomo