It is hard to come into this downtown traditional restaurant and not have to wait. Both upstairs and downstairs rooms are usually full, particularly at lunchtime. Homemade courses are constantly being served; one of their most famous, the veal pie, is difficult to find elsewhere in the city. But there's more: fine hake rissoles as appetizers, fried sardines with rice and beans, “rojões” diced pork, duck rice and “tripas” tripe stew Porto-style. Everything at an affordable price.
Recommandé
