Stumbled into this place by accident-what a pleasant surprise! The waitress recommended their milk-fed lamb; she gets a gold star. The lamb was served in the classic Spanish method: quartered, roasted in a brick oven, brought out on a terracotta platter, cut at the table, and devoured immediately. Crackly skin, divine tender meat, and lots of bone to gnaw on. The bread for mopping up the juices was super as were all other accouterments-this place is on the outskirts and not easy to find but seek it out.
