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Vintage newletter
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First floor dining room
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Vintage photos
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The kitchen devoted to roasting the suckling pigs and lamb
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Suckling pig waiting to be roasted
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Second floor dining room
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Cook preparing Pimientos asados con bacalao (roasted pimento peppers with bacalo)
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Exterior
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Table setting and menu
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Waiter pouring sangria
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Mahonesa (mayonnaise for white aspagus)
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Blanched and cooled white asparagus
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Espresso
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Cooking working by the fire cooking the suckling pigs
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Chipriones en su tinta (Baby squid in its ink with white rice)
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The kitchen devoted to roasting the suckling pigs and lamb
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My portion of roasted suckling pig and lamb
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Callos a la Madrileña (stewed tripe, Madrid style)
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Our roasted suckling pig and lamb