
Based on 218 reviews
Whole or half bird slow-spun over heat and finished with a garlicky piri piri baste — skin crisps lacquer-dark while the meat stays juicy through to the bone
The same rotisserie bird but marinated and finished with the house chili-garlic sauce — heat is present but balanced, not a gimmick
The Bairrada regional specialty — slow-roasted pork with shatteringly crisp skin and yielding, unctuous meat underneath; not always available, ask ahead