Le Petit à Petit

Iconic and hearty Portuguese sandwich originating from Porto. Made with bread filled with several meats (ham, sausage, beef), all covered with melted cheese and topped with a hot beer and tomato sauce. Rich and melting texture, slightly spicy flavor.

Poultry gizzards slowly simmered in a rich and flavorful sauce. The meat is tender with a pleasant texture, infused with the sauce's aromas. Ideal to enjoy with bread for dipping.

Pork tenderloin, a lean and particularly tender meat. Prepared grilled or in sauce according to the chef's recipe. Mild flavor and juicy texture.

Classic burger served in a brioche bun with a juicy ground beef patty. Garnished with fresh vegetables and sauce. A comforting and popular dish.

Fresh salad plate with various ingredients depending on the season (vegetables, eggs, tuna, cold cuts, etc.). A light, crisp, and refreshing choice.

Portuguese specialty (Carne de Porco à Alentejana) combining marinated fried pork cubes and clams. Traditionally served with fried potatoes and cilantro. A flavorful and unique surf-and-turf combination.

Beef cut with long fibers, renowned for its juiciness and pronounced flavor. Seared in a pan or grilled. Slightly firm but very flavorful texture.

Cod (often in the form of salted and then desalted Bacalhau), a king fish of Portuguese cuisine. White, flaky flesh, characteristic iodized taste. Prepared grilled, baked, or in sauce.

Marbled beef cut from the middle of the rib roast. The intramuscular fat melts during cooking, making the meat very tender and flavorful. A classic for red meat lovers.

Meat cooked on the grill or plancha, offering a caramelized surface and a slightly smoky flavor. The type of meat varies according to the day's catch.

Thin slice of meat (veal or poultry) flattened and tenderized. Quickly cooked in a pan, often served plain or with a creamy sauce. Tender and easy to eat.