About
Located in a former tannery it evolved from simple tavern to a large restaurant. Generations have changed but kept the art of cooking and the main strongholds that continue to attract diners: Stone Soup and Oven Baked Goat. In familiar surrounding you can find other specialties: Cod in the Oven, Pork Cheeks and the Couvada, a delicious mix of cabbage, bread, garlic and olive oil. Several kebabs (squid, prawns, beef and pig) are greatly appreciated.
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