If you’ve heard of or are already familiar with the highly successful Julia restaurant, located just a couple of blocks away, the easiest way to describe this eatery is “Julia’s younger sibling”, with the same independent outlook and principles when it comes to working with organic ingredients but with a strong determination when it comes to the cooking concepts of fire and the parrilla grill, which are its cornerstones. In this modern restaurant with glass-panelled walls that look out on to a colourful street corner, the large work counter, which also doubles as a dining space, is a strong presence, enabling guests to watch dishes being prepared and the constant hustle around the grill, where the colourful embers of white quebracho hardwood burn brightly in the background. Chef Julio Martín Baez’s cuisine includes numerous small plates (raw mullet, tartare, cured prawns with garlic, mushrooms etc) so that guests can try a little of everything, as well as vegetarian starters and aged meats for mains. Impressive choice of wines by the glass.