"This is a no-frills airport hangar for meat that barely has windows. Fires burn while staff shift embers, moving whole, slowly charring carcasses of pork and beef, attached to iron cross spits or atop vast grills. Eventually, wooden platters weighed down with kilos of beef and meaty juices land at your table; sides may or may not follow suit. No matter, as this is a legit steak dining experience—as authentic an experience you can get as if these people were your friends. Go wild and order sweetbreads or blood sausage." - Sorrel Moseley-Williams
Photo by Javier Pierini