Tucked away around the side of Hotel Waeger, you'll find dark flooring and a rustic, barnyard vibe (old-school metallic buckets as lampshades) complementing the main event: perfectly grilled steaks for devout carnivores, on a parrilla piled high with wood like a fireplace. The fillets are superthick and the potent pisco sours often outrun the wine.
A quintuplet of accompaniments (butter, guacamole, chimichurri, ají and marinated olives) are served, but you won't need it – this meat is best enjoyed naked.