Edit, Aug 2018: Dehesa has ceased operations.

Expect the unexpected at this small-plates nose-to-tail restaurant. Chef-owner Jean-Philippe Patruno makes some truly creative and delicious dishes like soft-cooked eggs with crunchy pork crackling, salty chorizo and creamy smoked mash; and octopus served with ratte potatoes and thin strips of lardo.

Of course, you must try the dishes made from just about every part of the pig. The crispy pig’s head is a fine example, where meat from the head is deboned and chopped up to form a patty that is then battered and deep-fried.

Top it off with a delightful sweet treat from the menu— the chocolate with olive oil and salt may sound like an odd combination, but trust us when we say that you will not regret ending the night with this sweet-savoury dessert.