El Cerdo

WHY GO

“Dine, swine and wine” is the El Cerdo mantra. The chefs here pay homage to almost every cut of pork and the diners seemingly can’t get enough of it.

TATLER TIPS

El Cerdo has such a loyal following that if you don’t book, you could be dining at a bar table on the front footpath.

• The dish of choice is roasted suckling pig. There is a ritual to splitting the crispy pig, where a plate is used to slice the meat to show how tender it is. After the war cry of “oink, oink, oink”, the plate is smashed into a bucket.

• The foot- long sausage with mash, sauerkraut and German mustard is well cooked and proof that the Spanish haven’t cornered the pork market.

• Another on-theme dish is the oven-roasted Iberico spare ribs, which have enough meat to feed two.