This 17th-century convent cranks up the romance with its serene cloisters and brick vaulting. Chef Nuno Coelho whets appetites with fresh wood-fired bread and wild mushrooms with scrambled eggs, followed by mains such as venison medallions with truffles, olive-crusted cod and traditional abade de priscos (a type of flan from Braga) with bacon.
A Travessa
Príncipe Real, Santos & Estrela