Had an unique lunch in a place famous for suckling pig located in the middle of a rural wine region. The place was packed with locals when the two of us and our wine guide arrived. As we had recently come from another tasting, we opted to skip the traditional starter of liver cooked in blood and went right for the main course, roasted suckling pig.
As the main feature of the fish is the crispy crackling skin, it comes out on a huge platter cut to maximize the skin to meat ratio. It is served with a flavorful sauce made from olive oil, pepper and garlic. For sides it comes with unsalted house-made potato chips and a green salad with a tangy vinaigrette dressing. Traditionally you drink sparkling wine to round things out.
The food was quite good and service fairly prompt. While they do serve other thing, 90%+ of the tables were having the pig.
A fun and tasty experience read more