Time Out says
In Spanish, “piripi” refers to the elation one feels when tipsy—or perhaps after a deliciously decadent meal at Moroccan-Basque chef Najat Kaanache’s new restaurant. Instead of a broad tapas menu, dishes are divided by category and range from “piripikoteos” or small bites to “solid and liquid salads,” such as gazpacho, to heartier fare, including slow-cooked octopus and oversized prawns cooked a la plancha with sliced garlic.
320 San Lorenzo Ave
|Cross street:||between Lejeune Rd and Laguna St|
|Transport:||Bus 42/Metrorail to Douglas Rd|
|Opening hours:||Daily 5–11pm|
|Do you own this business?|