This restaurant occupies a restored house in the Nuñez district of the city. Boasting tons of charm, it is one of those places with a character that comes as a pleasant surprise due to the charming team at the helm and its somewhat “broken” design, characterised by the kitchen visible through a large hole in the brickwork. It is run by its two owners (Lucas Canga and Tomás Couriel) who focus on modern, creative and complex cooking based around colourful dishes that aim to showcase seasonal ingredients and successful combinations of flavours. Standout dishes here include the venison tartare with marinera biscuit and vitello tonnato, and the langoustines with XO sherry and fresh cream, a cold dish featuring delicious prawn carpaccio wrapped in cabbage leaves and served with an XO sauce that combines perfectly with crème fraîche to transform the dish into a culinary delight. The restaurant also features a spacious patio-terrace and bar (Al Fondo) for a coffee or cocktail.