We arrived at 9.30pm and were the only ones there and thought maybe we had made a mistake. DEFINITELY we did not! By 10pm it was absolutely full. We were taken to a little Cellar to choose our wine with tables set with olives & nuts, should we wish to linger before or after the meal. We chose the Half Suckling Pig, house speciality, which was 'flambeed' at the table then the waitress 'carved' it up using 2 plates. It was fabulous! Crunchy Crackling and succulent meat underneath. Don't miss this little restaurant which is tucked away just off the main square.
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