Menu from Dehesa
Check out the menu(s)
Menu highlights
Snacks
Sourdough Aioli
Duck Hearts on Toast
Smoked Eels
Roast pancetta, crushed potatoes
Beef
Ox Heart
Chillies, pesto
Calves Liver
Kale, radish
Frit Mallorquin
Seafood
Pickled Gong GOng
Garlic, coriander
Octopus
Lardo, ratte
Salt Baked Giant Golden Snapper
Serves 2-4, coriander
More about the restaurant: Dehesa
There is a wealth of eating on offer in the city of Singapore and while Spanish food is not often easy to find, in the Downtown Core on North Canal Road, close to the Singapore River, one can find Dehesa, a tapas bar of some renown. They take their name from the grasslands and meadows in which the Iberian pig grazes, and their ethos is suitably nose to tail. They eat everything except the squeal here, from the crispy head and the jowls of the Iberico pig (as well as the belly, skin, ear and just about every other bit), as well as beef stomachs, tongues, liver, heart, shirt, tie, shoes, socks and reading glasses, lamb brains, duck hearts on toast and even, believe it or not, eggs. Book a table now and bring your biggest appetite.
Frequently asked questions
Does the restaurant Dehesa have parking?
Does Dehesa serve Spanish food?
Thinking about making a Dehesa booking?
Alternative Eating is how you could describe Head Chef and Owner Jean-Philippe Patruno’s Restaurant Dehesa on North Canal Road in Singapore’s bustling Boat Quay area. Promising to deliver an out of the ordinary dining experience to its patrons, Dehesa serves up spanish tapas and other specialities that include cuts of meat you had no idea were edible and let alone suspect would taste so good. With its nose to tail animal cut delicacies, Dehesa has carved a name for itself in Singapore’s fiercely competitive high-quality dining space.
Don’t wait to dig into some roasted Quails or Grilled Bone Marrow, some Iberico Pork Ribs or White fish Ceviche. Vegetarians, fear not, Dehesa has you covered too with plenty of non-meat options. For a true tastebud fiesta, make your way to Dehesa and be sure to book your table in advance, because it will get busy.