It's where it's good

Half-moon shaped fritters stuffed with shrimp cream, breaded and fried. The outside is crispy and the inside is creamy. Served hot, often as an appetizer.

Fried croquettes made from desalted cod, potato, eggs, and parsley. Golden and crispy on the outside, soft on the inside. A great Portuguese classic.

Traditional Portuguese grilled pork sausage, often flambéed with brandy. Smoky flavor, rich in paprika and slightly spicy. Eaten in slices with bread.

Thin slices of cured raw ham. Melting texture and delicate salty taste. Ideal to start the meal.

Cold shrimp served with a creamy sauce based on mayonnaise and ketchup. Fresh and light on the palate.

Gizzards simmered for a long time in a spicy, garlicky tomato sauce. Firm but tender texture. Excellent for dipping bread.

Clams cooked in olive oil with garlic and plenty of fresh cilantro. Iode and fragrant flavor. An iconic dish of Portuguese cuisine.

A comforting mix of shredded cod, very thin shoestring fries, and scrambled eggs, all bound together. Creamy and slightly crispy texture. Garnished with black olives and parsley.

House specialty based on cod (bacalhau). Probably served fried or baked with a generous garnish. Rich and flavorful taste of salted fish.

Oven-roasted cod fillet, generously drizzled with olive oil and garlic. Served with oven-baked 'crushed' potatoes. Flaky texture and intense flavor.

Grilled squid and shrimp pieces on a skewer. Grilled seafood flavor enhanced by a lemon sauce. Tender and light.

Octopus tentacles roasted in the oven until very tender, served with plenty of olive oil and garlic. Accompanied by roasted potatoes. A melting and flavorful delight.

Colorful pasta with squid ink, offering a light seafood flavor. Served with shrimp and an aromatic basil sauce.

Rice cooked in a rich broth with a variety of seafood (shrimp, shellfish, crab). Juicy texture (like a stew) and very fragrant. A convivial dish to share.

Large shrimp prepared according to a house recipe, probably sautéed or in sauce. Firm flesh and delicate taste.

Seafood stew cooked in a traditional copper pot (cataplana). Flavors are concentrated and the juice is delicious.

Pan-fried beef steak topped with a fried egg and ham. Covered in a flavorful sauce (often white wine/garlic). Traditionally served with fries and rice.

Famous surf and turf dish combining marinated and fried pork pieces with clams. All enhanced with cilantro and garlic. Surprising and delicious.

Large pieces of beef and chicken grilled on a vertical skewer. Juicy meat with a smoky flavor.

Thick beef steak served raw or seared, accompanied by a hot stone to finish cooking yourself at the table. Tender and fun.

A very hearty sandwich originating from Porto, filled with several meats, covered with melted cheese and bathed in a beer-tomato sauce. Rich and spicy.

Grilled Brazilian beef (rump steak cut), appreciated for its fat layer which gives a lot of flavor. Tender and juicy meat.