The Louisiana native who owns this eccentrically designed restaurant attached to a 17th-century monastery takes pride in the quality of the ingredients cooked up in a kitchen that's squeezed into a corner on the ground floor. Space fills up fast, as there are only a handful of tables on two tiny floors, plus a few alleyway tables.
Cajun specials like Louisiana cajun chicken and 'Bourbon Street' burgers change daily, and there are various cuts of beef, fish and yuca fries. Local microbrews and Ecuadorian organic coffee are also on the menu. Official opening hours are rarely adhered to and finding this place open is quite a hit-and-miss experience.
