At this bar-restaurant, separate entrances lead into two rooms served by the same bartenders, who stand in the middle. The menu is cheaper if you stand at the bar. It costs a little more to eat in one of three dining rooms, including the comedor del jardín, with potted plants and Andalucían tiles. The food is traditional working-class fare—pork sweetbreads, traditional cuchara stews, and sopa castellana with bread, garlic, and egg. The name refers to little pieces of toasted bread on which delicious tapas are placed: smoked fish, cockles, or caviar.