The best of Malcalpué's seafront offerings, this friendly seafooder goes the extra mile – they even shine up the wine bottles – but the food can be hit or miss. It's best to stick with shellfish caldillos (soups) and chupes (casseroles) as they have a tendency to overcook the fish.
A good, spruced-up pebre (coriander, chopped onion, olive oil, garlic and spicy peppers) and a nice cochayuyo (sea plant) au gratin brought to the table with sopapillas (fried bread) are a nice touch.
