Locals flock to this little tavern for the ample selection of tapas, but you can also push your way through the loud bar area to the dining room. There, wooden tables are heaped with combination platters of roast chicken, french fries, fried eggs, and chunks of home-baked bread. The classic T-bone steak, chuletón de Ávila, is enormous and a good value. The succulent cochinillo (roast piglet) bursts with flavor. There are 14 hotel rooms available, too; simple, slightly ramshackle arrangements at moderate prices.