They learned to cut entrecote before they learned to walk, so their backpack overflows with experience! And, although they seem hard to crack, you just have to hear them talk about their meat to see that there is real dedication and affection there: 40 years, exactly. They have brought their corner of offal -liver, tongue, lamb's trotters, cheeks, among others- and all their meat, in which pink veal predominates. Their specialty (ojito) comes from the Valles del Esla -meat from León- with whom they have exclusivity, but also from Muñoguiño de Ávila with its excellent suckling lamb. And, as they say, "the calves are purebred and from natural grass", so the flavor on the table is guaranteed!

From Monday to Friday from 9:00 a.m. to 2:00 p.m. and from 5:00 p.m. to 8:00 p.m. Saturdays from 9:00 a.m. to 2:00 p.m.