Creators of the most exquisite.

Why not fried

We said it on Instagram until it became the brand: no fried meat. Bondiola, chicharrón, and punta de anca come out of the barrel — smoke, time, and the cut.

We give family picadas to customers who play the scoreline, we pack trays for match day, and we show up at festivals. The community is Colombian and Dover. Orders go through the phone.

How we cook

• The barrel

  The fire stays inside. The meat is not bathed in oil.

• The table

  Picadas for two or for twenty-four. You share.

• The word

  If we did not publish it, we do not promise it here.