We’ll be upfront: you don’t come here for the atmosphere (no soft lighting, no music). You do come here for attentive service and dishes made with the freshest, top-quality produce. It’s run by a kind-hearted mother-and-son team, who serve first-rate presunto (ham), delectable cabrito assado no forno (oven-roasted kid) and a delicious, risotto-like arroz de bacalhau (codfish and rice).
Paulo lets the food do the talking; it will hit your hip pocket, but it’s sustainable in every other sense.