
Based on 786 reviews
Whole or half bird from the rotisserie, skin crisped over the fire with garlic and herbs, served with rice and fries — the undisputed anchor of the menu
The Bairrada region's calling card — whole-roasted piglet with shatteringly crisp skin and rich, yielding meat underneath, best as a group order
Traditional Portuguese cod preparation — typically baked or grilled with olive oil, onions, and potatoes, executed with the simplicity the dish demands