This small restaurant in Calle Lagasca serves only foods derived from pork, but they’re a far cry from the typical ham, black sausage or chorizo. Diners at this restaurant can enjoy other cuts of pork, such as jowl, neck and bacon, cooked using recipes developed by Italian chef Francesco Arancio.

The establishment is divided into two areas: the “Porcinería”, with high tables and an original open bar design where you can see chefs cutting and preparing meat like they do in traditional delis, and the bistro, where you can relax in a cosy and intimate ambience.

The menu consists of reasonably-priced dishes that combine meat with vegetables, in addition to others that are more suitable for vegetarians like the cold tomato and burrata cheese soup or the brochette of roasted mini-vegetables with tartare sauce. There is also a wide variety of spirits and liqueurs.