Bairrada Churrasqueira "College"

Frango Assado (Rotisserie Chicken)

Half or whole bird cooked over charcoal until the skin crackles and crisps, served with piri piri sauce and fries or rice — this is the dish the restaurant is built around

Leitão (Roasted Suckling Pig)

The Bairrada region's signature preparation — slow-roasted piglet with crackling skin and tender, pull-apart meat, available when in season

Piri Piri Sauce

The house hot sauce — sharp, citrusy, and genuinely spicy — slathered on the chicken at the table or used as a dip

Chouriço (Grilled Portuguese Sausage)

Smoky, paprika-heavy pork sausage grilled over the same charcoal fire as the chicken — best ordered alongside to share

Garlic Bread (Pão com Alho)

Crusty Portuguese bread griddled with butter and garlic — simple, but essential for mopping up the piri piri drippings

Fries (Batatas Fritas)

Thick-cut, well-salted fries served alongside the chicken — they absorb the piri piri beautifully