Restaurante Gran Duque
With just a few tables, a single waitress, and a small kitchen staff, this excellent little restaurant manages to produce meals of considerable sophistication based on meat from local farms and fish from nearby seaside villages. The kitchen is especially proud of its braised pork cheeks—actually jabalí, the local wild boar—and its soupy seafood rice plates served in shallow bowls. The broiled hake is always a good bet as well.
With just a few tables, a single waitress, and a small kitchen staff, this excellent little restaurant manages to produce meals of considerable sophistication based on meat from local farms and fish from nearby seaside villages. The kitchen is especially proud of its braised pork cheeks—actually jabalí, the local wild boar—and its soupy seafood rice plates served in shallow bowls. The broiled hake is always a good bet as well.
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