Carito Lourenço and Germán Carrizo's more casual proposal, a short hop from Fierro, their award-winning restaurant, has found its space in an old bar in the Ruzafa neighbourhood. Conceptually, we find a modern bistro with a wide and varied menu, even featuring a cocktail section. A maturation chamber with various fish (brimming with sea bream or sea bass, which usually mature for seven days) is a surprising sight, and appetizing pieces of both picaña and Galician blonde cutlet (requiring about 50 days of maturation). The menu, which allows the grill to take the limelight, includes small bites and tasty market dishes, such as its Tart, onions, endive. Prefer to be guided? Order one of their tasting menus: Grilled Matured Fish, Grilled Vegetarian, Grilled Meat or, if you want to treat yourself, the one called Te damos de comer.