PORK boig per tu
At PORK boig per tu, chefs Oriol Rovira and Iñaki López de Viñaspre serve up enticing dishes using pork ‘from nose to tail’, prepared with care, detail and tradition. The restaurant is in the heart of city, situated behind the Llotja de Mar, which once housed the Escuela de Bellas Artes where Picasso’s father was a professor.
