Brandin Graham

"The preparation of the lamb was pure perfection.The combination of the lamb and green beans literally made my night."

Carlo Ople

"The meat was so soft, tender, and juicy! The flavor just exploded with each bite!"

Matthew Clayfield

"The lamb falls away from the bone in great stringy heaps and is the most flavoursome roast I can remember having."

Vanessa Bayma

"We ordered appetizers including the gazpacho soup that sang with the earthy flavors only found with cooking with terra cotta cookware in the caste iron oven that has helped create the masterful dishes for the past 300 years."

Melo Villareal

"The Cochinillo Asado is hands down the best suckling pig I’ve tried so far! The meat is juicy and flavorful, and surprisingly not oily."

Lance Richardson

"I drink one bottle of rioja alta, and the roast young suckling pig is indeed very big, though its crispy skin, breaking like the crust on a pie, conceals pork so sweetly succulent it's impossible not to overindulge."

Niamh Shields

"A sheet of crisp light crackling lay on top, and it was all so gorgeous, porky, rich and moist. I ate it all, and I ate it swiftly. Joy with every bite."

Leslie Cheng

"I got the bony part of the pig which I loved. There was more crispy skin and the meat near the bones was even more delicate. It was very juicy, smokey and very flavorful. It was really worth it."

Penny Zibula

"The lamb was juicy, and lightly seasoned so the subtle smokiness imparted by the original wood oven could take center stage."

Dean Jab

"A large shank portion, very tender and tasty with crispy skin, and served with delicious white potatoes."