One of the best-regarded spots for traditional Santanderean cooking in the city centre. The cabro al pastor is the reason to come — goat slow-roasted on a spit until the skin is crackling and the meat pulls away easily, served with boiled yuca and arepa. The mute santandereano (a dense stew of offal, legumes, and corn) is available on weekends and worth waiting for. Portions are enormous and prices are local. Expect a queue at Sunday lunch.