If you want the real experience of a typical Magallanes spring lamb cooked slowly on a rack over coals, this the place. When you order this dish, it comes in three separate servings: first the ribs, with juicy meat and well seasoned fat on the rib bones, then comes the leg portion, which is more like a lamb roast, and is really a generous portion. Then just when you think you can't eat more, the shoulder cut is served, which is bony, but very tasty, and thankfully a reasonable portion. We added the proverbial Chilean salad (tomatoes, onions, and parsley), avocado slices, and of course excellent Chilean wine, pisco sours to start, and the excellent local beer. A great experience, prices comparable to similar restaurants, and excellent service by our waiter, Hector.