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!
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