Chema Alcázar
la Pava Borracha
Indispensable when winter comes. The stew is in three parts: giblet soup, followed bu fillings and culminating with chickpeas, potatoes and turkey. It is also known as la Pava Borracha. It's best to book in advance as it's usually pretty busy. Although it is not advisable to have an first course due to the amount of food, a niche for stewed artichokes - it is highly recommended.