The hardworking family that runs this cantina offers a massive menu at more than reasonable prices—all the plates serve two. Stuffed green ravioli with buffalo mozzarellla and baked goat's leg with broccoli are among the house specialties here. All the pastas and sauces are made on-site. The wine list favors Chilean and Italian vintages. The executive lunch menu, served on weekdays except Monday, is a real bargain.