This centrally located restaurant draws attention to itself right from the outset thanks to the designer decor of large branches on the façade, a theme repeated on the ceilings of its meticulously appointed interior. The concept is the brainchild of Leonardo Hoffman, the executive chef, who, through a multi-course tasting menu, who promises an experience that is 'wild and primitive' (including a huge rib of beef to be eaten with your hands, hence the provision of gloves and a bib!). Although the majority of dishes here are cooked on the grill, you’ll still find plenty of creativity and technique, something that is especially evident in the intense sauces on offer. Interestingly, they work closely with local producers, age their own products using the Japanese shio koji fermentation technique, and incorporate smoke into the dining experience through direct interaction between the grill and the diner.