The “Baby Beef”, that heart of Sirloin carefully cooked in the grill that arrives juicy and still steaming at our table, not only is this one of the house’s specialties, but it is also proof that in the Chicote; the recipes have a history that can be flavored with decades.

From Monday to Friday the clientele is mainly conformed of high executives, on the weekends it is a ritual accustomed by many families to delight themselves of a menu that, not only has a prestigious variety of grilled meat, but also includes seafood as well.  The fresh flower embroider environments are at night a good place to enjoy with a group of friends around a bottle of fine wine.