It's in the blood
And if not, ask Yolanda, in charge of making things like friendliness, good service, good food, the best price happen. It comes from the family and it’s obvious.
It’s Friday night and the place crowded. The rushing of the waiters correctly dressed in black, the constant coming and going of dishes, the seating of the clients at the tables, the never-ending flow of very nice beer, nothing makes this woman lose her composure. She knows she has the best team. And so do they. Congratulations.
Octopus, fried vegetables, duck paté, artichokes with foie and above all “Rinconcito”: a mild and tasty medallion of pork loin surrounded by a strip of bacon cooked on the griddle, on a piece of toasted bread and drizzled with olive oil from Bajo Aragon, garlic and parsley. Without equal.
