A cross between “bodegón”, or neighbourhood tavern, and parrilla, this place offers sensibly priced generous portions and efficient service. It’s worth going in a group so you can share dishes. It’s difficult to get a table without a reservation at the weekend. Highlights include the chopped beef empanadas, variety of achuras (offal: sweetbreads, intestines and kidneys), provoleta cheese, asado, matambrito, bife de lomo, bife de chorizo, entraña, and more. The fries are golden and crunchy and the salads are good.
Speciality: asado ancho, lamb and suckling pig