Iberian Pig

The Iberian Pig’s menu practically replicates what one would find in the markets of Spain, truly transporting customers into a foreign, yet inviting environment. Cured meats are what make this spot worthy of your time. Serrano Ham, smoked chorizo, and acorn fed Iberian pig are served thinly sliced on rustic wooden boards.

Iberian Pig is proud to offer two benefits to members of Eat Out Atlanta, depending on when you choose to visit.
Chef's Table
Sunday - Thursday. $100 per person multi course, tapas and small plate, chef's choice dinner and wine tasting will introduce you to on and off menu creations that will give you a unique and all encompassing look at the brilliance of Chef Chad Crete's culinary vision.
Small Plates
Friday - Saturday - Chef's choice dessert paired with after dinner cordial, port, or liquor. Perfect cap to a dinner for two; members will experience the conclusion the chef recommends for the amazing dinner that preceded it. $30 per person.

Federico Castellucci is the brilliant mind behind the Iberian Pig. A graduate of the Hospitality School at Cornell University has been working in the restaurant business his entire life. During his tenure at Cornell, Fred helped create and develop the original Sugo in Roswell. During that time they grew to four locations including three franchises. After graduating from the Hospitality school at Cornell in 2007, Federico took over a failed franchise location that is currently Sugo in Johns Creek. Working tirelessly to turn it around and re-establish the brand, within a year and a half the restaurant had become the most successful restaurant they had ever owned in Georgia. Building on that success, Federico decided to create a new restaurant concept from scratch called The Iberian Pig in downtown Decatur. A modern Spanish restaurant with a strong focus on imported Spanish cured meats, fresh local produce, creative tapas dishes, wines of the region, and classic cocktails, The Iberian Pig has been a hit from its first night in late 2009

Charcuterie is All the Rage!

Tapas-style dining is always a good time. But in a class of its own, there’s The Iberian Pig, on the square in Decatur. This cavernous, woodlined space with a keen, laid-back demeanor conjures the ham-touting watering holes of the Spanish peninsula from which the restaurant derives its namesake. The flaky morcilla and mushroom toast is to die for; the aged, cured pork shoulder, shaved razor thin, is a must-have app; and a standout craft cocktail list rises to the standards set by the meticulously curated list of small-batch, fabulous vino.
-- Jezebel Magazine- Jezebel's 100 Best Restaurants

The Iberian Pig is a modern Spanish restaurant combing the tastes of Spain, with a fresh, eclectic, American social atmosphere. The focus of our menu is on traditional cured meats and Spanish cheese, tapas, salads and cocas (flatbreads). While we spend a great deal of time honoring traditional Spanish flavor combinations we are also inspired by modern techniques and culinary creativity. In addition, we also place a strong emphasis on our beverage program – including a focused wine list comprised of selections from Spain, Chile and Argentina and a cocktail list that consists of faithful classics and our signature combinations.

We have been fortunate to curate a very talented staff at the Iberian Pig and the success of the restaurant is in large part due to their commitment and creativity. It is very much a family here, and we encourage our team to be innovative and to experiment. This means that you can count on a unique experience with us every time – your favorite dishes and drinks will keep you coming back, and there will always be something new for you to try!

Federico Castellucci is the brilliant mind behind the Iberian Pig. A graduate of the Hospitality School at Cornell University has been working in the restaurant business his entire life. During his tenure at Cornell, Fred helped create and develop the original Sugo in Roswell. During that time they grew to four locations including three franchises. After graduating from the Hospitality school at Cornell in 2007, Federico took over a failed franchise location that is currently Sugo in Johns Creek. Working tirelessly to turn it around and re-establish the brand, within a year and a half the restaurant had become the most successful restaurant they had ever owned in Georgia. Building on that success, Federico decided to create a new restaurant concept from scratch called The Iberian Pig in downtown Decatur. A modern Spanish restaurant with a strong focus on imported Spanish cured meats, fresh local produce, creative tapas dishes, wines of the region, and classic cocktails, The Iberian Pig has been a hit from its first night in late 2009

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