El local cuenta con una superficie de 145 m2 distribuidos en una sola planta y terraza de 20 m2, y tendrá capacidad para acoger a más de 80 comensales.
La compañía ha invertido 400.000 euros en el diseño de interiorismo, así como en la implantación de los nuevos puntos clave del negocio: take away, mesa de corte de jamón, tienda, barra degustación y un nuevo modelo de servicio a mesas.
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