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Faisana

Matured pheasant with vinegar jus

Toledo pheasant matured for two weeks, fried in spiced lard, and stewed with vinegar jus, served with Soria potatoes.

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Faisana at OSA | Morel

Matured pheasant with vinegar jus

Toledo pheasant matured for two weeks, fried in spiced lard, and stewed with vinegar jus, served with Soria potatoes.

Be the first to tell people about this dish.

A real review, tied to a real visit.

📝

Reviews are tied to a real visit — that’s how we keep them honest.