Chef Hernan Correa Riesen opened this small, casual, farm-to-table restaurant in a nondescript space in El Cangrejo with prize money from annual food festival Panama Gastronomica. He also had some help from his mother and grandmother, who can be seen at the restaurant taking orders. Relying on a tight network of local farmers and fishermen, Riesen serves some very simple, yet creative, fare. Start with a hojadre, a sort of sweetened flatbread that is topped with pulled pork and cilantro cream, then move on to larger plates like achiote-spiced handmade tagliatelle with artisan chorizo. The interior is modern and comfortable, with white walls, dangling bulbs, and black leather seats and benches.