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If you’re keen to try pork that you won’t find anywhere else, then this (as the name would suggest!) is the perfect place. Here, chefs Jefferson Rueda and Janaína Torres, who are responsible for rearing their pigs and for growing most of the vegetables used in their restaurant, have rekindled and revisited the flavours from their childhood through dishes showcasing sophisticated technique. In this informal and relaxed space, with an open kitchen and a small grocery store, their cuisine comes courtesy of an à la carte and a tasting menu entitled “We are all Meat and Bone”, which also comes in a vegetarian format. Dishes that you won’t want to miss include the pork tartare with its slightly creamy texture and served with crunchy root vegetables of the day, the Ossobuco accompanied by an aromatic onion soup, and the typical Porco San Zé, slow roasted for 6-9 hours, which explains its sublime texture.