This rustic, open-air restaurant serves traditional goat dishes prepared in various styles. The decor is not fancy; the emphasis is squarely on the food. One standout item is the kaldereta: slow-braised for four hours with potatoes and liver in a rich, mellow tomato sauce, the meat is incredibly tender. The sweet and spicy goat head is another tasty surprise. Other items include the organs or feet; as supply is limited, it’s worth arriving early.