This bar-restaurante has separate entries into two barrooms serviced by the same bartenders who stand in the middle surrounded by bar stools. The menu is cheapest if you stand at the bar or even if you score a barroom seat. But it costs little more to dine seated in one of three dining rooms, including the “garden” room that’s filled with blue and white Andalucían tiles. The food is traditional working class bar-restaurante fare—a quarter roasted chicken with fried potatoes, pork sweetbreads with green beans, or a grilled pork chop with vegetable of the day—but it’s done well and priced fairly. Tapas plates include the usual Andalucían specialties (chicken livers, sardines, anchovies in vinegar) as well as small sandwiches on buns called bocaitos.