Wanted to try great lechon baboy... and it was indeed quite good! Welcomed to the sight of a whole pig (not a suckling however, keep that in mind) resting in a display window, waiting for dinners.
Service was ok, although explaining some of the dishes was a little difficult. Had a plate of the lechon and the calamari stuffed with sisseg (a local pork-chicken liver dish). The pork was excellent, although cold (I believe that's how it's normally served though). The calamari was tasty, but way too salty (and I'm a salty eater).
Liked the experience, but would like to try another version of the lechon baboy!
If you own or manage Zubuchon, register now for free tools to enhance your listing, attract new reviews, and respond to reviewers.