This all-organic small-plates newcomer comes courtesy of Chef António Galapito, after his stint at Taberna do Mercado (Michelin-star chef Nuno Mendes' Portuguese restaurant in London). Beautifully presented plates explode with fresh, clean flavours and change daily (the only dishes repeated are the cockles with spinach, coriander and fried bread, and the Barrosã beef tartar with grilled galega cabbage).
Galapito took four of his kitchen staff from the UK (and six employees in all). It was worth it. Our meal was dazzling, highlighted by charred purple broccoli with buckwheat in a tangy red pepper coulis and portobello-mushroom ice cream with pearl barley, sea lettuce flakes and pork-fat salted caramel. We repeat: port-fat salted caramel! It's all served on lovely Anna Morgado ceramic dishware in a modern dining room under steel-trestled greenery. Reservations are essential.
