This rustic, two-floor restaurant -- in a building that's more than 200 years old -- is one of the pioneers upon which the La Latina neighborhood has built its reputation as a gastronomic enclave. Simplicity is key, from the furnishings, which still preserve some of the old tiles, to the traditional, high quality food -- cooked in a coal kitchen. This place is a perennial favorite for all ages. Highlights include calabacines gratinados (grilled zucchini), rabo de toro (bull's tail), and bacalao abras (cod with fried onions and fries).