Iberian cured 24 months ham plate.

Homemade Gnocchis in a Galega Cabbage pesto, with a 12 months cured Ham and 12 months aged cheese.

Slow cooked Octopus from Algarve, smoked Moira, Leek and white beans.

Black Iberian Pig cheek slow cooked in Port wine 12h, chestnut, apple and sage cream.