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rnThe atmosphere at Con dos Fogones (With Two Ovens) is laid back and sophisticated with a healthy mix of locals, expats and tourists. Traditional, firmly-kept secret local recipes handed down from the owner’s mother include a duck Magret cooked in tamarind sauce, caramelised shallots and coconut-flavoured chicken strips with lemon and ginger.
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rnThe Salvadorian and Guatemalan chefs spice up the food with gusto and present dishes in an original style, such as the hake fried in wild honey and sandwiched between two slices of thick wholemeal organic bread. The seasonal menu rotates each week – look out for the Lau salad made with oriental lettuces or the leek and parmesan tart.