Wood-fired pizza in the middle of Caracoles, Uruguayan-run, and the most reliable cheap dinner in town. The oven is genuine and the bases come out properly blistered; the toppings run from plain margherita to llama and rocket, which is more successful than it sounds.
It also functions as the kitchen for Chela Cabur next door, which serves beer and no food — order a pizza there and it arrives from here. That arrangement has been running for years and is a good illustration of how small this town actually is.
Expect to wait at peak times; there are only so many pizzas an oven this size produces in an hour. Takeaway is quicker.