From Seth Sherwood, The New York Times:
" ... The globally minded kitchen at this restaurant is unfazed. A light soaking in local port wine, a thin slab of warm foie gras on top, some caramelized onions and — presto — you have one of the many Portuguese-international hybrids that draw crowds to this silvery neo-Baroque dining room."
Wine available. Serving dinner and late-night Mon–Sat. Closed Sun.
"Try the stone bass filet on the grill or medallions of veal with fresh morels and white truffles, finishing with such desserts as cheesecake with guava jelly."
— Frommer's
ADDRESS
Rua de Alecrim 23,
Lisbon, Portugal 1200-459
DESCRIPTION
From Seth Sherwood, The New York Times:
" ... The globally minded kitchen at this restaurant is unfazed. A light soaking in local port wine, a thin slab of warm foie gras on top, some caramelized onions and — presto — you have one of the many Portuguese-international hybrids that draw crowds to this silvery neo-Baroque dining room."
Wine available. Serving dinner and late-night Mon–Sat. Closed Sun.
"Try the stone bass filet on the grill or medallions of veal with fresh morels and white truffles, finishing with such desserts as cheesecake with guava jelly."
— Frommer's