A classic local taberna that has been pouring beer and serving free tapas for decades. Order a caña and what arrives alongside it — a slice of jamón, a piece of tortilla, a stewed migas with chorizo — depends entirely on what the kitchen feels like. The dining room behind the bar serves more substantial plates of pork cheeks in red wine, rabo de toro, and the regional cocido extremeño.
It is busy, loud, lit too brightly, and exactly what an Extremaduran taberna should be. Cash is preferred for the bar; the dining room takes cards.