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For the best “nose to tail eating” experience, all these are must try:

  • Our signature “Cochinillo Al Estilo Segoviano” Roasted Suckling Pig served with the obligatory Plate Cutting ceremony.
  • Pork Shoulder Steak, the dish that brought El Cerdo its fame when it started in 2005.
  • Jamón Ibérico de Bellota, a Spanish Crown Jewel
  • Oven Roasted Ibérico Spare Ribs served with special pineapple salsa

Most of our dishes are meant for sharing, so it’s ideal for family, social gatherings or events.

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