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ESCAPE FROM THE ORDINARY

Dehesa (which in Spanish means “grasslands” – home of the Iberico pig) is an escape from the ordinary. The only front-runner of the nose to tail eating revolution in Singapore, it is the home of distinctive, made-from-scratch and robustly flavoured alternative cut and offal delicacies, as well as succulent classic cut specialities with a commitment to whole animal usage.

Chef-Owner Jean-Philippe Patruno (affectionately known as JP) sits at the helm of this innovative venture located on North Canal Road, which extends the thriving Hong Kong Street dining scene. Highly skilled and proficient in the culinary art of preparing and cooking alternative cuts, he unleashes an unabashed, unashamedly brazen dining experience that is far from the expected norms and waves goodbye to convention.

Come graze with the alternative cuts!

 
 

NOSE TO TAIL DINING

Dehesa’s sumptuous menu is for serious and curious foodies and for those seeking something different from the mainstream. Diners can expect a complete nose to tail experience with dishes such as Dehesa’s signature platter of cold meats featuring pig’s head terrine, scratchings and fifi paté, as well as duck hearts on toast and Iberico jowl with celeriac and granny smith apple — all  certified favourites. But while the restaurant does beckon one and all to come dine with the alternative cuts, diners can also savour a range of JP’s classic dishes, including suckling pig membrillo, jamon croquettas, octopus lardo ratte, and his unmistakable Arroz De Marisco.

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EVENTS

Dehesa offers an original and personalised gastronomic experience for your event, whether for an intimate party in the Private Dining room or at the distinctive Dehesa Chef’s Table.

Find out more by contacting us on 62217790 or emailing reservations@dehesa.com.sg. You may also download our events deck here.

 
 

REVIEWS

Featured Articles

An Offal-ly
Good Meal

– Today –
28 Jan 2016

西班牙菜肴
在草原上挑战自己
– 联合早报 zbNOW –
9 Jan 2016

Dehesa offers more than good
nose-to-tail cooking
– The Straits Times –
24 Jan 2016

Trendy Alternative
Meat Cuts

– The Finder –
28 Dec 2015

Restaurant of
the Week
– The Peak –
22 Jan 2016

More Feasts Await
There’s Much to Look Forward To
– Today –
7 Jan 2016

Life Food and Drinks
Open For Business
– The Straits Times –
20 Dec 2015

Nose-To-Tail with
a Spanish Touch

– TimeOut –
19 Jan 2016

Exotic
Spanish Dishes
– The New Paper –
6 Jan 2016

Featured Blogs

New Restaurants
in Singapore

– Sassy Mama –
27 Jan 2016

A Sexy New Nose-To-Tail
Restaurant Hits Singapore
Dining Scene

– Asia Style Asia –
24 Dec 2015

Nose-to-tail
dining at Dehesa
– Buro 24/7 –
21 Jan 2016

Offally Good
Head to Tail Dining

– Eatbook –
23 Dec 2015

Dehesa Singapore
All for Offal
– SixSeven –
31 Dec 2015

Going The
Whole Hog 

– Daniel & Esther –
19 Dec 2015

Revolutionary approach to Spanish offal dining
– Seth Lui –
31 Dec 2015

 

To join the ‘innard’ circle and find out
more about
Dehesa’s exclusive events
and menu previews, sign up now.

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12 North Canal Road,
Singapore 048825

LUNCH
monday to friday
11,30 AM – 2,30 PM

DINNER
monday to saturday
5,30 PM till late

Private dining area
available via bookings
on 6221 7790

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