The Pig & Palm

WHY GO

Dig into sinful experimental modern Spanish tapas by no less than the Michelin-starred British chef Jason Atherton. The focus? The name says it all—pork dishes, of course!

TATLER TIPS

Arrive early for dinner so you can still indulge in innovative cocktails like the Proseccolada. The melt-in-your-mouth jamon and manchego croquettes are a good start, as well as the chargrilled miso carrots, baba ganoush, and walnut pesto. The ultimate star here is the confit pork belly— every slice of the succulent meat is pure bliss. For a simple yet equally divine option, try the pork and truffle mac and cheese with toasted breadcrumbs for added texture. The 15-minute wait for the decadent baked 60% chocolate moelleux with salted caramel ice cream is worth it.

Jamon, manchego cheese and truffle toastie, quail's egg

Pan fried fillet of mullet, cauliflower, golden raisins, capers

Cured tanigue, salsa verde, pickled radish, puffed rice