If you’re keen to try pork that you won’t find anywhere else, then this (as the name would suggest!) is the perfect place. Here, chef Jefferson Rueda, responsible for rearing his own pigs and for growing most of the vegetables used in the restaurant, has rekindled and revisited the flavours from his childhood through dishes showcasing sophisticated technique. In this informal, lively yet relaxed space with an open kitchen, you have the option of ordering à la carte or the IN.TE.RI.OR tasting menu, which creates a connection with the chef’s childhood and memories of the countryside through a combination of traditional dishes with more gastronomically focused appetisers. The restaurant’s signature dish, the classic Porco Sanzé (slow roasted for 6 hours), plus a more contemporary option, Porco Cru (matured loin of pork + anchovy + capers + fermented mustard), are worthy of special mention. If booked ahead, the chef can also prepare a whole pig’s head for 4 people.