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, with 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 showcase seasonal ingredients and successful combinations of flavours. One dish that particularly appealed to us was the venison tartare with marinera biscuit and vitello tonnato, which is full of contrasts thanks to the creamy vitello sauce, and a false bun made with biscuits to simulate bread that you need to break into to savour the smooth venison tartare inside. The restaurant also features a spacious patio-terrace and bar (Al Fondo) for a coffee or cocktail.