Arte da Pizza

It’s worth popping to the Grande Hotel for this award-winning pizzeria. Firing in the wood-burning oven is interrupted three times to slather the pies with olive oil to prevent drying. Classics aside, pies come with creative toppings such as brie and pepper jelly, pata negra (cured Iberian ham) with Gruyère and even Serra da Estrela, Portugal's best cheese.