With a capacity for 55 guests plus a private room indoors and additional seasonal seating on a patio, I’d call this a medium sized place. Their speciality is in cooking offal.  Their ancestors started a wineshop across from a slaughter house where a portion of the  workers’ pay was in “lesser” animal parts. These workers brought the parts to the shop and family cooked them and thus the cuisine for pajata and other organs was born. Continue reading →