The restaurant
- Cuisine
- Latin American with Mediterranean influences, wood-fired, built for sharing
- Chef
- Andrés Becerra, who spent over a decade under Frank Camorra at MoVida
- Menu
- Ceviches, jamón, wood-fired seafood and meat, churros; vegan and gluten-free options
- Room
- 160 seats over three floors, with a rooftop bar up a spiral staircase
- Drinks
- Signature cocktails on the rooftop, wine list run by a sommelier
- Booking tip
- Book for weekends, when the wait for a table can be long
The menu is share plates: jamón and sourdough to start, then seafood and meat off the grill, and churros with dulce de leche to finish, with cocktails and wine from the bar.
At weekends the wait for a table can be long, so book.