A Chef (also restaurant owner and barista) creation, this was pleasantly perplexing because the impregnated baby squid with mortadella ham had zero chewy resistance you’d expect from the seafood. Might be the traditional fire brick oven that most of the dishes here are cooked in; whatever the reason these babies (literally), sitting on fresh green leaves and a shallow pool of olive oil, were a great short-lived flavour experience you’d want to try/have again.

Thank you Sideways for hosting us and Burpple for the invitation to one of the better meals I’ve had so far in 2020.