The bistro is neat and not too big. They offer an excellent variety of meat available, some of which you don't see very often in a restaurant. I can highly recommend trying the dry-aged Spanish "Rubia Galega"; definitely worth the trip. Though I have to be honest that I ate the same meat a few weeks back elsewhere and it tasted better there.
Serving is correct and the staff is friendly. If you have the option, try to be seated at the "high tables" close to the kitchen - it adds to the experience.
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