Café Tostado

It opened in 1997 as a coffee shop and ended up a dining room. Pepe Giuffra, a livestock engineer by training, cooks whatever he finds and recites it at the table: rabbit in orange sauce, crispy rabbit, tacu tacu, garlic mushrooms, Monday's sancochado. The room is an old-fashioned tavern hung with photographs and paintings, and the business has no website and no social media: people arrive on recommendation. In 2024 Summum named it the country's Best Huarique. Our read: it only opens midday, 12 to 5, and there is no fixed menu; call ahead and come ready to eat whatever there is that day rather than what you had in mind.