Bright, noisy and full to the gills, this bustling beer hall is popular with local seafood fans, some of whom just belly up to the bar, chase their fresh shrimp and tremoços (lupin beans) with an ice-cold imperial (draught beer) and call it a night. The shellfish are plucked fresh from the tank, weighed and cooked to lip-smacking perfection.
The highlights are long, including anything à Brás (mixed with eggs and potatoes), the Bulhão Pato–style clams (with olive oil, coriander and garlic), and done-with-love versions of cheaper staples such as bitoque (steak and eggs).
